Bife de Chorizo
A classic Argentine grilled steak with chimichurri—two thick-cut beef steaks seared until crusty outside and juicy within, topped with vibrant herb sauce. Simple, bold, and deeply satisfying.
- Total time
- 25 min
- Servings
- 2
- Calories
- 642
- Protein
- 54g
Ingredients
- 2 steaks beef strip steaks (New York or ribeye), 1.5 inches thick
- ½ cup fresh parsley, chopped
- 2 tbsp fresh oregano, chopped (or 1 tbsp dried)
- 3 cloves garlic, minced
- 3 tbsp red wine vinegar
- ½ cup olive oil
Instructions
- 1
Combine parsley, oregano, garlic, vinegar, and 0.5 cup olive oil in a bowl. Stir to combine.
- 2
Season chimichurri with salt and pepper to taste. Set aside.
- 3
Pat steaks dry with paper towels. Season generously on both sides with salt and pepper.
- 4
Heat a 12-inch cast iron skillet over medium-high until smoking, about 2 minutes.
- 5
Sear first steak 4 minutes without moving—edges should look deeply browned.
- 6
Flip steak, sear 3 minutes more for medium-rare (internal temp 130°F at center).
- 7
Transfer to a cutting board. Repeat steps 5–6 with second steak.
- 8
Rest steaks 5 minutes uncovered.
- 9
Transfer steaks to plates. Spoon chimichurri generously over the top. Serve immediately.
Tools you’ll need
- 12-inch cast iron skillet
- cutting board
- small mixing bowl
- spoon or whisk
- meat thermometer (optional but recommended)
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
