Receta de hoy: bife de chorizo con salsa portuguesa
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Recipes in this Video
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Bife de chorizo is a popular cut of beef in Argentina, often enjoyed with various sauces, including those inspired by Portuguese cuisine.
Ingredients
- ●2 lbs bife de chorizo (sirloin steak)
- ●2 tbsp olive oil
- ●1 tsp salt
- ●1/2 tsp black pepper
- ●1/2 tsp garlic powder
- ●1/2 tsp onion powder
- ●1/4 cup red wine
- ●1/4 cup beef broth
- ●1 tbsp Worcestershire sauce
- ●1 tbsp fresh parsley, chopped
- ●1 tbsp fresh oregano, chopped
- ●1 tbsp lemon juice
Instructions
- 1Preheat the grill to medium-high heat.
- 2Rub the bife de chorizo with olive oil, salt, black pepper, garlic powder, and onion powder.
- 3Place the steak on the grill and cook for about 5-7 minutes on each side for medium-rare, or until desired doneness.
- 4While the steak is grilling, prepare the Portuguese sauce by combining red wine, beef broth, Worcestershire sauce, parsley, oregano, and lemon juice in a small saucepan.
- 5Bring the sauce to a simmer over medium heat and let it reduce for about 5-10 minutes until slightly thickened.
- 6Remove the steak from the grill and let it rest for 5 minutes before slicing.
- 7Serve the sliced bife de chorizo drizzled with the Portuguese sauce.
Equipment
grillsaucepanmeat thermometercutting boardknife
Ingredients
- ●4 large eggs
- ●1 cup cooked potatoes, diced
- ●1/2 cup cooked ham, diced
- ●1/4 cup green bell pepper, diced
- ●1/4 cup onion, diced
- ●2 tbsp olive oil
- ●Salt to taste
- ●Pepper to taste
- ●Chopped parsley for garnish
Instructions
- 1Heat the olive oil in a large skillet over medium heat.
- 2Add the diced onion and green bell pepper to the skillet and sauté until softened, about 3-4 minutes.
- 3Add the diced ham and cooked potatoes to the skillet, stirring to combine and heat through.
- 4In a bowl, whisk the eggs with salt and pepper until well combined.
- 5Pour the eggs over the ham and potato mixture in the skillet.
- 6Gently stir the mixture as the eggs begin to set, cooking until the eggs are fully cooked but still soft, about 3-5 minutes.
- 7Remove from heat and garnish with chopped parsley before serving.
Equipment
SkilletMixing bowlWhisk
Ingredients
- ●2 cups all-purpose flour
- ●1/2 cup unsalted butter, chilled and cubed
- ●1/2 tsp salt
- ●1/4 cup cold water
- ●1 cup shredded cheese (cheddar or your choice)
- ●1 medium onion, finely chopped
- ●1 tbsp olive oil
- ●1/2 tsp black pepper
- ●1/2 tsp paprika
- ●1 egg, beaten (for egg wash)
Instructions
- 1In a large bowl, combine the flour and salt. Add the cubed butter and mix until the mixture resembles coarse crumbs.
- 2Gradually add cold water, mixing until the dough comes together. Wrap in plastic wrap and refrigerate for 30 minutes.
- 3In a skillet, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- 4Remove from heat and stir in the shredded cheese, black pepper, and paprika. Allow the mixture to cool.
- 5Preheat the oven to 375°F (190°C).
- 6On a floured surface, roll out the dough to about 1/8 inch thick. Cut into circles (about 4-5 inches in diameter).
- 7Place a spoonful of the cheese and onion mixture in the center of each circle.
- 8Fold the dough over to create a half-moon shape and press the edges to seal. Use a fork to crimp the edges for a decorative touch.
- 9Place the empanadas on a baking sheet lined with parchment paper. Brush the tops with beaten egg.
- 10Bake in the preheated oven for 20-25 minutes or until golden brown.
Equipment
mixing bowlskilletrolling pinbaking sheetparchment paperfork
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