Prep 20 mins
Cook 20 mins
This is part of an Argentinean Asado. This juicy steak is probably one of the most popular parrilla items requested throughout Argentina. So why is it called chorizo? It's not a sausage, but is a NY Strip (among other names) and I guess you could say it is sort of sausage shaped. It is certainly not round. Can be served with chimichurri (try Chimichurri (Argentinean Parsley and Garlic Sauce), my favorite) and a simple salad of lettuce, tomato, onion, with a light vinaigrette dressing.
- 2 lbs steaks, NY strip steak (4 nice thick steaks)
- sea salt
- Season meat on both sides, lightly, with sea salt and let sit on counter about 20 to 30 minutes.
- Meanwhile, prepare your grill; asado is traditionally cooked over wood, but charcoal or gas can also be used (you can even cook indoors in a grill pan).
- This cut can be either cooked slow over indirect heat (for medium well with a darker, crunchy outside), or more quickly over direct heat (medium rare with nice grill marks); just be sure not to overcook.
- Cook, turning once, until an internal temperature of 120 degrees F.
Chorizo, saussice, and saussicon come from the Latin word for "salted" salsicium.