A Wonder Called Bife de Chorizo
The mysteries and delights of one of the kings of Argentinean cuisine
Everyone’s Favorite
Bife de chorizo is one of the cuts that charms Argentineans and foreigners alike thanks to its juiciness and tenderness. Its name comes from its slightly cylindrical and elongated shape that is reminiscent of chorizo. However, it has nothing to do with the sausage!
Restaurant Corte Comedor (2020-11-11) by Leo Liberman Gustar
Icono del país de la carne
Se asegura que el bife de chorizo fue popularizado por el restaurante "La cabaña", que abrió sus puertas en la avenida Entre Ríos, en la ciudad de Buenos Aires, en 1935. Desde allí se extendió a "boliches" de todo el país y a las mesas familiares.
Restaurant Corte Comedor (2020-11-11) by Leo Liberman Gustar
Salsas, Companions for Life
Bife de chorizo can be eaten with a few classic salsas designed to accompany barbecued meats, such as chimichurri (mixture of parsley, oregano, garlic, onion, chili, vinegar, and oil) or salsa criolla (chili, tomato, onion, oil, and vinegar).
Fries
Along with a mixed salad (lettuce, tomato, and white onion) are the traditional accompaniments to any bife de chorizo. Argentinean fries are especially delicious, made with natural potatoes.
Restaurant Corte Comedor (2020-11-11) by Leo Liberman Gustar
The Cut
The bife de chorizo cut is entrecôte (which in French means between the ribs) and comes from the dorsal part of the cow, specifically the back part of the loin.
La carnicería Corte (2020-11-11) by Leo Liberman Gustar
After cutting it from the cow, bife de chorizo has a rib which the butcher or chef separates from the meat before cooking.
Restaurant Corte Comedor (2020-11-11) by Leo Liberman Gustar
The Big Secret
Cooking the steak with its back fat makes it much more delicious.
Restaurant Corte Comedor (2020-11-11) by Leo Liberman Gustar
Fire It Up!
There are many different ways of cooking bife de chorizo, but the preferred way is on the grill. The grilling duration and method depend on the tastes of each diner.
Restaurant Corte Comedor (2020-11-11) by Leo Liberman Gustar
Just Right
Bife de chorizo can be eaten at different levels of doneness: rare, medium rare, and well done. Argentineans typically prefer rare or medium rare, as the flavor of the meat stands out more.
Puesto de comida (2021-01-15) by Leo Liberman Gustar
Butterfly Steak
Another much longer option is, before putting the bife de chorizo on the grill, to cut it lengthwise into two equal halves. This type of cut is called “butterfly”.
Salón comedor (2021-01-16) by Leo Liberman Gustar
Visiting the Grill
There are countless restaurants and grills all across Argentina where locals and visitors can go to try the famous bife de chorizo. Each place has their own secrets and methods of making it, according to the customs and region.
Publication: Diego Marinelli / Text: Ayelén Iñigo
