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Argentine Bife de Chorizo

Bife de Chorizo a la parilla – you can't get more Argentine than this. Try it with some Chimichurri sauce (recipe below) or skip the sauce and enjoy it like a true gaucho. It's great with simple potatoes, particularly French fries, and an “ensalada mixta” (lettuce, tomato and onion) and you'll swear you were in The Pampas!

 

4 filet mignon (6-8 oz. each), about 1-1/2" thick

Coarse sea salt

Freshly ground pepper

1 cup Chimichurri sauce

1/4 cup extra virgin olive oil

Optional: 4 sprigs each: fresh thyme and fresh oregano, cut into 1" lengths

Rub the steaks on both sides with coarse sea salt and freshly ground pepper. In a small bowl, combine Chimichurri sauce (see below) with olive oil and fresh herbs, if used. Pour 3/4 cup of the liquid, plus herbs, into a gallon size resealable plastic bag. Add steaks, seal, and turn over several times to evenly distribute marinade. Refrigerate for 2 hours. Set aside remaining 1/2 cup of marinade.

Prepare a red-hot hardwood fire (or preheat a gas grill to medium-high). Remove meat from plastic bag and discard bag and marinade. Grill steaks about 4 minutes on each side, brushing with reserved 1/2 c. marinade, until medium rare (150° F. on meat thermometer).

Serves 4

 

Chimichurri Sauce

* 1/4 cup olive oil

* 2/3 cup sherry vinegar

* 3/4 cup fresh parsley, chopped

* 3 tablespoons fresh oregano, chopped

* 3 tablespoon fresh lemon juice

* 6 large cloves garlic, chopped

* Salt & freshly ground pepper

Mix all ingredients in small bowl.

 

 

 

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