Dinner · 40 min · argentinian

Bife de Chorizo

If you like sirloin strip steaks, you’ll love this Argentinian dinner — 40 minutes from craving to table. It is weeknight cooking that still hits your targets — 119 grams of protein per serving. Leftovers keep well, so it doubles as next-day lunch without any extra work.

✓ USDA-verified nutrition data

Ingredients

• 2 lb Sirloin strip steaks
• 1 tbsp Coarse salt
• 2 tbsp Butter
• 2 cloves Garlic
• 1/4 cup Parsley
• 2 tsp Oregano
• 1 clove Garlic
• 1 tbsp Red wine vinegar
• 3 tbsp Olive oil
• 1/4 tsp Red pepper flakes

Steps

1. Bring the steaks to room temperature and salt 30 minutes ahead — the salt dissolves and seasons deep.
2. Sear in a ripping-hot cast-iron pan 4 minutes per side for a mahogany crust and rosy medium-rare center.
3. Add butter and crushed garlic in the last minute, tilting the pan to baste.
4. Rest 8 minutes — non-negotiable — then slice and serve with chimichurri on the side, never drowning the steak.
5. Save the pan drippings — spooned over roasted potatoes, they are better than any sauce.

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