Bife De Chorizo (Argentinean Ny Strip Steak)

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“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 Chimichurri (Argentinean Parsley and Garlic Sauce), my favorite) and a simple salad of lettuce, tomato, onion, with a light vinaigrette dressing.”

Ingredients Nutrition

  • 2 lbs steaks, NY strip steak (4 nice thick steaks)
  • sea salt


  1. Season meat on both sides, lightly, with sea salt and let sit on counter about 20 to 30 minutes.
  2. 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).
  3. 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.
  4. Cook, turning once, until an internal temperature of 120 degrees F.

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