Bife de chorizo

Cook it at home: Bife de chorizo with chimichurri

The Argentine way is slow: thick steak, a moderate fire and patience, so the outside crusts while the inside stays rosy. Salt the meat ahead and make the chimichurri early so it can sit.

Pans and tools

• Charcoal grill and chimney starter
• Instant-read thermometer
• Tongs
• Wire rack
• Cutting board with a juice groove

You’ll need

• 2 strip steaks (New York strip), each 1 3/4 to 2 inches (4.5 to 5 cm) thick, about 1 1/4 lb (570 g) each, with the fat cap on
• Coarse salt (sal parrillera or kosher), about 2 1/2 tsp
• For the chimichurri: 1 cup (20 g) packed flat-leaf parsley, finely chopped
• 4 garlic cloves, minced
• 2 tsp dried oregano
• 1 tsp red pepper flakes
• 1/2 tsp sweet paprika
• 1/4 cup (60 ml) red wine vinegar
• 1/2 cup (120 ml) neutral or olive oil
• 1/2 tsp kosher salt and 3 tbsp hot water
• Hardwood charcoal or lump charcoal and a few chunks of hardwood

Steps

1. Make the chimichurri: dissolve the salt in the hot water in a jar. Add the garlic, oregano, pepper flakes and paprika and let soak 5 minutes. Add the vinegar, parsley and oil, shake, and leave at room temperature at least 1 hour.
2. Salt the steaks all over with about 1 1/4 tsp each, and let them sit on a rack at room temperature for 1 hour.
3. Light a full chimney of charcoal and let it burn until covered in white ash. Spread the coals in an even layer under one half of the grill, leaving the other half empty. Set the grate 5 to 6 inches above the coals. You should be able to hold your hand at the grate for 5 to 6 seconds: medium heat, not a blaze.
4. Stand the steaks on their fat edge over the coals for 3 to 4 minutes to render and brown the fat.
5. Lay them flat over the coals and cook 8 to 10 minutes without moving, until a deep brown crust forms and juices bead on top.
6. Turn once and cook another 7 to 10 minutes. Move them to the cooler side if fat flares up. Pull at 125F (52C) at the center for medium-rare (jugoso), 135F (57C) for medium (a punto).
7. Rest the steaks on a board 8 to 10 minutes.
8. Slice across the grain into 1/2-inch strips, sprinkle with coarse salt, and serve with chimichurri on the side, a grilled provoleta and a green salad.

Contains: None.