Since we went to Buenos Aires, my carnivorous husband has been nostalgic for this tall, juicy cut. Today it is easy to find Bife de Chorizo in Brazil, which is nothing more than a cut of sirloin extracted from younger cattle. There are people who are surprised by this layer of fat around it, but it is what gives the meat its incredible flavor, so roast it with the fat and remove it when ready to eat.
The Chorizo Steak should not contain seasonings, just add coarse salt on both sides when taking it to the barbecue. It is important to have a very hot brazier and place the meat on the grill approximately 25cm from the coals. 10 minutes on each side, because eating well-cooked chorizo is a crime! Don’t give me that viadagem!
To accompany, while the coals are forming, wrap unpeeled potatoes and onions (those small ones) in aluminum foil and place over the coals. Leave for half an hour. Cut the potatoes in half, add butter and salt. peel the chives and add oil, pepper and salt. It looks spectacular!
Very cold beer also does the trick. Barbecue Are you happier?
This MACHO post had execution, support, encouragement and knife in the neck of the husband.
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