Argentine Parrilla Bife de Chorizo
Bife de chorizo is Argentina's thick strip-loin steak, cooked simply on a parrilla over embers with coarse salt and rested before slicing.
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Illustrated cooking guide
Step-by-step visual method
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Written method
Instructions
Read through once, then cook at your own pace with the illustrated guide above.
- 1
Prepare a steady bed of glowing embers under the parrilla.
- 2
Bring the steaks toward room temperature and season both sides with coarse salt.
- 3
Set the steaks over medium-high grill heat without oiling or marinating them.
- 4
Cook until well browned, turn once, and finish to the desired doneness, about 5 to 7 minutes per side depending on thickness.
- 5
Rest 8 to 10 minutes, then slice across the grain.
Cook notes
Tips
A thick steak gives the classic parrilla contrast of crust and juicy center.
Rest before slicing.
Cook smarter
Helpful notes
Practical storage, serving, swap, and troubleshooting notes for a better first try.
Storage Tips
- Cool leftovers promptly and refrigerate in a covered container for up to 3 days.
- Reheat cooked savory dishes gently; keep baked sweets tightly covered.
What to Serve With
- Chimichurri
- French fries
- Grilled vegetables
Common Mistakes
- Olive oil and pepper marinades are unnecessary.
- Repeated flipping interferes with even browning.
Recipe FAQ
What defines Argentine Parrilla Bife de Chorizo?
Bife de chorizo is Argentina's thick strip-loin steak, cooked simply on a parrilla over embers with coarse salt and rested before slicing.
What should I avoid when making Argentine Parrilla Bife de Chorizo?
Olive oil and pepper marinades are unnecessary.
Kitchen tools
Helpful Tools for This Recipe
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Skillet
Useful for browning, quick sautes, and weeknight one-pan cooking.
Chef knife
A basic prep tool for vegetables, herbs, aromatics, and proteins.
Cutting board
Keeps prep organized for chopping, slicing, and staging ingredients.
Measuring spoons
Useful for balancing spices, salt, acids, and sauces.
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