Argentinian Grilled Steaks and Housemade Chorizo
Experience authentic Argentinian parrilla grilling with expertly butchered grass-fed ribeye and strip steaks alongside housemade fresh chorizo. Cooked over quebracho blanco hardwood charcoal embers, the meat develops a rich smoky char while maintaining incredible tenderness and pure beef flavor.
Waiting for video to load...
AI-generated recipe. Copyright belongs to original creator. Subscribe to support them!
🍳 Cooking Flow
1. Portion wet-aged grass-fed ribeye and strip steaks with precise, straight knife cuts. → 2. Prepare fresh chorizo by grinding chilled pork, fat, and beef, mixing with spices, wine, and sun-dried tomatoes, and stuffing into natural casings. → 3. Ignite quebracho blanco charcoal in the firebox and rake glowing embers beneath the V-shaped grill grates. → 4. Season meats generously with coarse sea salt and sear directly over hot coals. → 5. Transfer to upper resting racks to finish gently and check internal temperature before serving.
Cooking Steps
Brief Cooking Order
1. Portion wet-aged grass-fed ribeye and strip steaks with precise, straight knife cuts. → 2. Prepare fresh chorizo by grinding chilled pork, fat, and beef, mixing with spices, wine, and sun-dried tomatoes, and stuffing into natural casings. → 3. Ignite quebracho blanco charcoal in the firebox and rake glowing embers beneath the V-shaped grill grates. → 4. Season meats generously with coarse sea salt and sear directly over hot coals. → 5. Transfer to upper resting racks to finish gently and check internal temperature before serving.
Introduction
Experience authentic Argentinian parrilla grilling with expertly butchered grass-fed ribeye and strip steaks alongside housemade fresh chorizo. Cooked over quebracho blanco hardwood charcoal embers, the meat develops a rich smoky char while maintaining incredible tenderness and pure beef flavor.
Step 1
【Steak Prep】Unpack wet-aged Argentinian beef subprimals. Trim excess silver skin and fat. Portion the strip steaks to approximately 14 oz and ribeyes to 16 oz using long, clean knife strokes with your elbow anchored to your ribcage for steady cuts.
Step 2
【Fire Management】Ignite the quebracho blanco lump charcoal inside the firebox using all-natural wax wood-chip firestarters. Allow the coals to fully catch fire until glowing hot red embers are formed with no black unburned coal.
Step 3
【Grill Setup】Using an atizador (fire iron/rake), pull the red-hot embers from underneath the firebox and distribute them evenly beneath the grill grates to maintain constant cooking heat.
Step 4
【Chorizo Filling】Keep pork meat, pork fat, and beef very cold over ice. Coarsely grind the chilled meats together through a meat grinder into a chilled pan.
Step 5
【Chorizo Seasoning】Add garlic-infused white wine, sun-dried tomatoes, and the Argentine spice mix (ají molido and paprika) to the minced meat. Gently fold and knead the mixture by hand until uniformly combined without overworking.
Ingredients List
Important Notes
Keep all meat and fat ice-cold during sausage preparation to ensure clean grinding and prevent the fat from smearing.
Never cook directly over raw, black charcoal or active flames, as it imparts an acrid, gassy flavor; always wait until the charcoal becomes glowing red embers.
Minimize flipping steaks on the grill—achieve a deep sear on both sides first, then use the elevated warming rack to gently bring the interior up to temp.
A V-channel grill grate design helps direct rendered fat away from the coals, preventing bitter flare-ups.
Community Comments
Please log in to join the conversation and earn XP!
Loading comments...