Entree: Argentina – Buenos Aires – Bife de chorizo (Argentine strip steak)

Serving Size: 2

Approximate Time

Prep 15 min

Cook 10 min

Additional 37 min

Total 42 min

Ingredients

- 2 New York strip steaks, approx. 12 oz (340 g) each
- 1 lb (450 g) asparagus, trimmed
- 2 tbsp (30 ml) olive oil
- 1 tsp (6 g) coarse salt
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (30 g) unsalted butter
- 1 cup (25 g) fresh flat-leaf parsley, packed
- 1 tbsp (6 g) fresh oregano, chopped (or 1 tsp / 1 g dried oregano)
- 4 garlic cloves, minced
- 2 tbsp (30 ml) red wine vinegar
- 3 tbsp (45 ml) olive oil
- 1/2 tsp (1 g) red pepper flakes
- 1/2 tsp (3 g) salt (for chimichurri)

Instructions

1. Make the chimichurri: finely chop parsley and oregano, then mix with minced garlic, red wine vinegar, 3 tbsp (45 ml) olive oil, 1/2 tsp (1 g) red pepper flakes, and 1/2 tsp (3 g) salt; set aside to rest at room temperature.
2. Bring steaks to room temperature for 30 minutes and pat dry; season both sides with 1 tsp (6 g) coarse salt and 1/2 tsp (1 g) black pepper.
3. Preheat grill or grill pan to high heat. Toss asparagus with 2 tbsp (30 ml) olive oil and a pinch of salt.
4. Grill steaks 3–5 minutes per side for medium-rare (adjust time for thickness) until nicely charred; during last 4–6 minutes, place asparagus on grill and turn occasionally until tender-crisp.
5. Transfer steaks to a cutting board, add 2 tbsp (30 g) butter on top of each steak, and let rest 5–7 minutes.
6. Slice steaks against the grain, arrange with grilled asparagus, and spoon chimichurri over the steaks to serve.