Traditional Argentine Dishes
Learn to prepare Chorizo Steak: traditional Argentine recipe
An Argentine chorizo steak with a golden crust, juicy interior, and a fresh salad of tomato and onion. A simple preparation that highlights the flavor of the meat with precise cooking and adequate rest.
Prepare at home this classic of Argentine grilling: thick steaks, garlic, rosemary, and a lightly acidic salad to balance the intensity of the meat.
01
Ingredients
Have everything ready before you begin.
- ✓4 chorizo steaks of approximately 350 g each, 3 to 4 cm thick
- ✓2 teaspoons of coarse salt
- ✓1 teaspoon of freshly ground black pepper
- ✓2 tablespoons of olive oil for the meat
- ✓4 cloves of garlic lightly crushed
- ✓4 sprigs of fresh rosemary
- ✓2 large tomatoes
- ✓1 small red onion
- ✓2 tablespoons of olive oil for the salad
- ✓1 tablespoon of red wine vinegar
- ✓1 pinch of salt for the salad
02
Step-by-step method
- 01
Temper the steaks
Remove the steaks from the refrigerator between 30 and 40 minutes before cooking so that they lose the intense cold and cook more evenly.
- 02
Dry the meat
Dry them very well with paper towels and check that the edges have a moderate layer of fat. It is not necessary to remove it completely.
- 03
Heat the surface
Heat a heavy skillet, an iron griddle, or a grill over high heat for several minutes, until it is very hot.
- 04
Season the steaks
Rub the meat with the 2 tablespoons of olive oil and season both sides with coarse salt and black pepper. Press gently without piercing.
- 05
Place the meat
Place the steaks on the hot surface, leaving space between them. If necessary, cook them in batches to avoid accumulating steam.
- 06
Seal the first side
Cook the steaks without moving them for 3 or 4 minutes, depending on the thickness and intensity of the fire, until a deep brown crust forms and they come off easily.
- 07
Cook the second side
Turn them over and cook the second side for another 3 or 4 minutes.
- 08
Brown the edges
Add the crushed garlic and rosemary around the meat. Carefully tilt the skillet and lean the fatty edges of each steak for about 30 seconds.
- 09
Check the temperature
Remove the meat according to the desired point: between 50 and 52 °C for a red and juicy center, between 55 and 58 °C for a medium point, or around 63 °C or more for a greater cooking. Use a thermometer in the thickest part.
- 10
Let it rest
Transfer the steaks to a clean board and let them rest for 5 to 8 minutes. Do not cover them too tightly to preserve the crust.
- 11
Cut the salad
While the meat is resting, cut the tomatoes into wedges or thick slices and the red onion into fine feathers.
- 12
Dress the salad
Put the tomatoes and onion in a bowl. Add the 2 tablespoons of olive oil, the tablespoon of red wine vinegar, and a pinch of salt. Mix gently.
- 13
Cut against the fiber
When the rest is over, cut the steaks into thick slices, always against the direction of the fibers.
- 14
Serve the dish
Serve the meat with the tomato and onion salad, and place the garlic and rosemary used during cooking on top or on the side.
- Dry the meat very well before cooking to favor browning.
- Heat the skillet, griddle, or grill before placing the steaks.
- Do not move the meat until a golden crust forms.
- Respect a rest of between 5 and 8 minutes before cutting.
- A kitchen thermometer allows you to check the cooking point with greater precision.
- If you use coarse salt, apply it just before cooking to avoid the surface accumulating moisture.
- On the grill, cook over firm embers and without direct flames, watching the color and temperature.