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    You are in: Home / Recipes / Bife De Chorizo (Argentinean Ny Strip Steak) Recipe
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    Bife De Chorizo (Argentinean Ny Strip Steak)

    Bife De Chorizo (Argentinean Ny Strip Steak). Photo by threeovens

    1/1 Photo of Bife De Chorizo (Argentinean Ny Strip Steak)

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    20 mins

    20 mins

    threeovens's Note:

    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.

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    Units: US | Metric

    • 907.18 g steaks, NY strip steak (4 nice thick steaks)
    • sea salt


    1. 1
      Season meat on both sides, lightly, with sea salt and let sit on counter about 20 to 30 minutes.
    2. 2
      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).
    3. 3
      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.
    4. 4
      Cook, turning once, until an internal temperature of 120 degrees F.

    Ratings & Reviews:


    Nutritional Facts for Bife De Chorizo (Argentinean Ny Strip Steak)

    Serving Size: 1 (226 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 730.3
    Calories from Fat 509
    Total Fat 56.5 g
    Saturated Fat 22.1 g
    Cholesterol 154.2 mg
    Sodium 154.2 mg
    Total Carbohydrate 0.0 g
    Dietary Fiber 0.0 g
    Sugars 0.0 g
    Protein 51.6 g

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