Bife de Chorizo Argentino – 1 steak Striploin / NY strip

Name: Bife de Chorizo Argentino – 1 steak
Brand: Talho Argentino
SKU: 100010
Price: 15.11 EUR
Availability: InStock

€15,11 €60,44/kg

Taxes included. Shipping calculated at checkout.

Approx. weight 250 g

Format

1 steak€15,11 500 g€29,43 1 kg€57,32

Refrigerated delivery24 business hours across the Iberian Peninsula · 48/72 h to the Balearics and France
Vacuum-packedMost cuts keep 3-4 weeks in the fridge
From Argentina

One Argentine bife de chorizo steak of about 250 g, vacuum-packed individually. The classic of the Argentine grill: tender, with its strip of fat and a straightforward beefy flavour. Sold singly, so you buy exactly what you'll eat.

How to cook it: very hot griddle or grill. Start by standing it on its fat edge for a minute so it browns, then sear each side for 3 to 4 minutes. Salt at the end and a couple of minutes' rest.

Ideal for: a quick dinner for one, or adding a steak per person to the barbecue.

Equivalent: sirloin / strip steak (Spain: lomo bajo).

How to cook this cut

Bife de chorizo: the fat calls the shots GrillPan⏱ Under 15 min ▾

Bife de chorizo is Argentina's most popular steak cut, and it has one feature that changes how you cook it: the strip of fat running along one side. Used properly, that's what gives it flavour and juiciness.

Always start with the fat

Stand the steak up on its fat edge for 3 to 4 minutes. It will render and brown, and that same fat will lubricate the rest of the cook. If the steak won't stand on its own, lean two of them against each other.

Then both faces

High heat (3 to 4 seconds with your hand). A 2 cm steak: 4 minutes a side. A 3 cm one: 6 minutes.
One turn only. Every time you move it you interrupt the crust that's forming.
Rest it for 4 minutes before taking it to the table.

Don't trim the fat first

It's a common temptation and a mistake: without it the steak dries out. If you'd rather not eat it, cut it off on the plate once it's cooked — by then it will have done its job.