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Print Recipe
Steak Striploin "Bife de Chorizo" Recipe
In addition to the classical school, which is quite well-known in our country, there is also an Argentine school of grilling. We know almost nothing about it. Meanwhile, everything is different there: the size of the steak, and the temperature regime.
Cook Time 120 minutes
Servings
Ingredients
Cook Time 120 minutes
Servings
Ingredients
Instructions
  1. Prepare the marinade. To do this, mix the garlic and dry spices, and then bring the olive oil to a thick paste.
    Prepare the marinade. To do this, mix the garlic and dry spices, and then bring the olive oil to a thick paste.
  2. Remove the beef from the bones and remove the veins. Cut into steaks about 5 cm thick.
    Remove the beef from the bones and remove the veins. Cut into steaks about 5 cm thick.
  3. Place the steaks on a platter and brush with the marinade. Leave for about an hour.
    Place the steaks on a platter and brush with the marinade. Leave for about an hour.
  4. Fry on slow fire to readiness.
    Fry on slow fire to readiness.

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