Bife de chorizo is a typical Argentine meals. It’s a slender or medium boneless cutlet, its meat has no streaks of inside fats. It isn’t simple to cook dinner an excellent chorizo steak, attributable to its width, between 3 and 5 cm, it’s important to take care that it doesn’t burn or erode. It’s scrumptious when it’s juicy and pink inside; It’s often accompanied with 2 fried eggs (horse) and French fries or salad.
Components
Chorizo steak, 1 per individual, reduce 3 cm. huge, whether it is wider it already requires a grill to be cooked.
Salt to style.
Preparation
– Warmth the iron that have to be grooved very properly.
– Prepare dinner one steak at a time in order that the griddle doesn’t settle down.
– Lower a small piece of fats from the aspect of the steak, unfold it on the griddle and take away it.
– Place the steak on the grill, after a couple of minutes you possibly can elevate it and place it on the identical aspect however in one other course in order that the drawing of the grill on the floor is within the form of diamonds and the meat doesn’t burn.
– When just a few droplets of blood are seen on the higher floor, it’s time to flip it over.
– Salt it on the already cooked floor and end grilling the opposite aspect of the steak as was executed the primary time.
