Entree: Argentina – Bife de Chorizo with Chimichurri (Sirloin steak with chimichurri)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 2

Approximate Time

Prep 15 min

Cook 12 min

Additional 40 min

Total 45 min

Ingredients

- 2 sirloin steaks (bife de chorizo), approx. 12 oz (340 g) each
- 1 tbsp (15 ml) coarse sea salt
- 1 tbsp (15 ml) coarsely ground black pepper
- 2 tbsp (30 ml) vegetable oil for grilling
- Chimichurri:
- 1 cup (240 ml) fresh flat-leaf parsley, tightly packed, finely chopped
- 1/4 cup (60 ml) fresh oregano leaves, finely chopped (or 1 tbsp dried)
- 4 cloves garlic, minced (about 1 tbsp / 15 g)
- 1/3 cup (80 ml) red wine vinegar
- 1/2 cup (120 ml) extra-virgin olive oil
- 1/2 tsp (2.5 g) red pepper flakes
- 1/2 tsp (2.5 tsp?) coarse salt (adjust to taste)

Instructions

1. Make chimichurri by combining chopped parsley, oregano, garlic, red wine vinegar, olive oil, red pepper flakes, and salt in a bowl; let rest at room temperature at least 30 minutes to meld flavors.
2. Preheat grill to high; brush steaks lightly with oil and season both sides with salt and pepper. Grill steaks 4–6 minutes per side for medium-rare (timing depends on thickness), then rest 5–10 minutes.
3. Slice steaks against the grain, spoon chimichurri over the top, and serve with grilled vegetables or potatoes.