Cómo hacer Bife de Chorizo 🥩🥩

bife de chorizo

🥗Healthier: flank steak

💰Cheaper: sirloin

Flank steak offers a leaner option, while sirloin is more budget-friendly.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point, while canola oil is more economical.

Place the bife de chorizo on a cutting board to season with sea salt and black pepper.

Mix approximately 1/4 teaspoon of black pepper for every 1.5 teaspoons of salt, or adjust to taste.

Ensure the meat is at room temperature before cooking; do not place frozen or semi-frozen meat on the grill.

Heat a skillet over high heat until very hot and add a drizzle of oil.

Cook the steak for 2 minutes on one side; it should start to sizzle and make noise when placed in the pan.

When small droplets of blood appear on the surface of the steak, flip it over.

One minute before the cooking time is complete, add 2 tablespoons of butter, crushed garlic, and rosemary to the pan.

Baste the steak with the melted butter and aromatics, avoiding piercing or pressing the meat.

After cooking for 2 minutes on each side, sear the edges of the steak.

Remove the steak from the heat and make cuts to check the doneness, which should be medium.

Cooking Techniques

Equipment Needed

Spice Level: