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The chorizo steak is one of the most beloved cuts of Argentine grilling — and it’s not hard to see why. With its generous layer of lateral fat, tender texture, and strong flavor, this cut is perfect for a juicy, simple and absolutely delicious barbecue.

Enough salt, coals and respect for the meat's cooking point to transform this noble cut into an unforgettable dish. Whether for a Sunday lunch or a get-together with friends, chorizo steak takes any barbecue to another level.

What is Chorizo Steak?

The chorizo steak is removed from the beef loin, more precisely from the back of the sirloin. It is similar to our sirloin, but cut thicker, generally 3 to 5 cm, and keeping the lateral fat edge intact, which is the big difference with this cut.

Ingredients (Serves 2 to 4 people)

2 to 4 chorizo steaks, about 3 to 4 cm thick
Coarse salt (or parrillero salt) to taste
Freshly ground black pepper (optional)
Olive oil to finish (optional)

Preparation:

1. Heat the barbecue:

Prepare a good amount of charcoal and let it form hot embers. The grill should be approximately 40 cm from the embers, with constant heat and no flames.

2. Season the meat:

Sprinkle coarse salt over the chorizo steaks. There is no need to add any other seasonings before grilling. If desired, add black pepper after grilling.

3. Grill with patience:

Place the steaks on the grill with the fat facing up. Let it bake for about 7 to 8 minutes on each side for a medium point (pink and juicy). Avoid turning it too many times, the ideal is to turn it only once.

4. Rest is essential:

Remove the steaks from the grill and let it rest for 5 minutes before cutting. This helps to reabsorb the meat juices and ensure more flavor in each slice.

5. Finalize (optional):

If you like, drizzle with a little olive oil or serve with a good chimichurri sauce or Argentinean-style salsa criolla.

Classic Side Dishes for Chorizo Steak

Traditional chimichurri
Argentine vinaigrette or salsa criolla
Crispy garlic or onion farofa
Artisan bread or garlic bread
Baked potatoes with herbs or fried cassava
Green leaf salad with olive oil and lemon
Dry red wine or dark craft beer

Tips for a Perfect Barbecue

Do not bake cold meat. Remove from the refrigerator at least 30 minutes beforehand.
Do not pierce the steaks with a fork. Use tongs to avoid losing juices.
Fat is flavor! Let the fat layer cook well — it adds juiciness and an irresistible aroma.
Want more crunch in the fat? Start by searing the steak with the fat side down for 2 minutes, then continue cooking as normal.