Bife de Chorizo with Chimichurri

Name: Bife de Chorizo with Chimichurri
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Ingredients: 2 (16 oz) new york strip steaks, 1 1/2 inches thick; 2 tsp kosher salt, plus a pinch; 1 tsp black pepper; 1 tbsp vegetable oil; 1 cup flat-leaf parsley, finely chopped; 4 garlic cloves, minced; 1 tbsp dried oregano; 1/2 tsp crushed red pepper; 1/4 cup red wine vinegar; 1/2 cup olive oil; 2 cups mixed baby greens

A thick New York strip, called bife de chorizo in Buenos Aires steakhouses, dry-brined overnight, seared hard in cast iron and finished in the oven, with a garlicky parsley and oregano chimichurri.

4.8 1057 cooks rated this

Prep: 15 min
Cook: 15 min
Serves: 2
Level: Easy

Free recipe Jump to method

Despite its name, bife de chorizo has nothing to do with sausage; it is the Argentine name for the strip loin, cut tall. Buenos Aires steakhouses serve it pink with a small bowl of chimichurri on the side, never drowned in sauce. Make the chimichurri at least an hour ahead so the dried oregano and garlic bloom in the vinegar. Dry-brining the steak uncovered on a rack overnight dries the surface for a crust that crackles, and a short oven finish cooks the thick center evenly.

Ingredients

Serves 2

Method

Season the steaks all over with the kosher salt and set them on a rack in the refrigerator, uncovered, for 8 to 24 hours.
Done
For the chimichurri, stir the parsley, garlic, oregano, crushed red pepper, vinegar, 2 tbsp warm water and a pinch of salt, then add the olive oil. Let it stand at least 1 hour.
Done
Heat the oven to 400 F and heat a 12-inch cast iron skillet over high heat for 5 minutes.
Done
Pat the steaks dry, season with pepper and rub with the vegetable oil. Sear 3 minutes per side, then hold each steak on its fat edge with tongs for 1 minute to render it.
Done
Slide the skillet into the oven for 5 to 7 minutes, until the centers read 128 F for medium-rare.
Done
Rest the steaks on a board for 8 minutes. Toss the greens with a spoonful of chimichurri and serve the steaks with the rest in a ramekin.
Done

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