Bife Ancho Argentinean Rib Eye Recipes
BIFE DE CHORIZO (ARGENTINEAN NY STRIP STEAK)
This is part of an Argentinean Asado. This juicy steak is probably one of the most popular parrilla items requested throughout Argentina. So why is it called chorizo? It's not a sausage, but is a NY Strip (among other names) and I guess you could say it is sort of sausage shaped. It is certainly not round. Can be served with chimichurri (try recipe #381098, my favorite) and a simple salad of lettuce, tomato, onion, with a light vinaigrette dressing.
Provided by threeovens
Categories Steak
Time 40m
Yield 4 serving(s)
Number Of Ingredients 2
Steps:
- Season meat on both sides, lightly, with sea salt and let sit on counter about 20 to 30 minutes.
- Meanwhile, prepare your grill; asado is traditionally cooked over wood, but charcoal or gas can also be used (you can even cook indoors in a grill pan).
- This cut can be either cooked slow over indirect heat (for medium well with a darker, crunchy outside), or more quickly over direct heat (medium rare with nice grill marks); just be sure not to overcook.
- Cook, turning once, until an internal temperature of 120 degrees F.
BIFE ANCHO (ARGENTINEAN RIB EYE)
Bife ancho is similar to what is known as the rib eye steak and is sold either boneless or bone-in. The meat is well marbled, and, so, is very tender and flavorful. Each steak should be thick-cut, about 1 1/2 - 2 inches.
Provided by threeovens
Categories Steak
Time 40m
Yield 4 serving(s)
Number Of Ingredients 2
Steps:
- Rub both sides of the steaks with sea salt and let rest 30 minutes before cooking.
- Sear the meat on a hot grill; once the juices start to accumulate on the upper side of the steak, it is time to flip.
- Flip only once; when the juices start to accumulate on the cooked upper side, the steaks are done.
Nutrition Facts : Calories 932.1, Fat 75.1, SaturatedFat 30.6, Cholesterol 231.3, Sodium 190.5, Protein 59.6
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