RECETA de BIFE DE CHORIZO RELLENO con salteado de CALABAZA | #QuéMañana

mozzarella cheese

🥗Healthier: low-fat cheese

💰Cheaper: cheddar cheese

Low-fat cheese reduces calories while maintaining meltiness.

chorizo sausage

🥗Healthier: turkey chorizo

💰Cheaper: pork sausage

Turkey chorizo is leaner, while pork sausage is often less expensive.

Preheat the grill to medium-high heat.

Slice the bife de chorizo lengthwise to create a pocket without cutting all the way through.

Remove the casing from the chorizo sausage and crumble it into a bowl.

Finely chop the red bell pepper, onion, and garlic; add to the bowl with the chorizo.

Mix in chopped parsley, paprika, oregano, salt, and black pepper until well combined.

Stuff the chorizo mixture into the pocket of the bife de chorizo.

Secure the opening with kitchen twine or toothpicks to hold the stuffing inside.

Brush the outside of the steak with olive oil and season with salt and pepper.

Place the stuffed steak on the preheated grill and cook for 5-7 minutes on each side for medium-rare.

Use a meat thermometer to check for an internal temperature of 130-135°F.

Remove the steak from the grill and let it rest for 10 minutes before slicing.

Carefully remove twine or toothpicks before serving.

Slice the steak into thick pieces to reveal the stuffing.

Serve with a side of grilled vegetables or a fresh salad.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens