Grilled chorizo beef with mashed potatoes and peas

Today we’re going to talk about chorizo, a very famous cut in Argentina and South America in general. It’s taken out from sirloin’s core section, a piece in which several other cuts are taken, the steak can reach up to 400 grams.

This cut consists of a strip of meat and a thick layer of fat on the top of the piece, an aspect that resembles that of a picanha. Its marbling, fat in the middle of the meat, is what characterizes it and makes it especially delicious. The layer of fat on the top also makes it very inviting for those who enjoy that toasted fat on grilled meats.

Considered versatile, it can be cut with a lot or little fat, in either case the tenderness of the meat is very well preserved. This cut is especially soft, because it’s not used on the ox walking movement, making it not to become rigid. Combined with a good salad and a glass of wine, it’s one of the most noble and delicious cuts.

 

A very tasty recipe using chorizo beef

This cut is usually served grilled or roasted and in large steaks or, after being prepared, served in strips with mild flavored side dishes. It is indicated so that the flavor of the side dish does not stand out from the flavor of the meat. For the following recipe, you’ll need 4 chorizo beefs, 350g each, we’re going to grill them.

 

SAUSAGE INGREDIENTS:

  • 3/4 cup (tea) of olive oil
  • 1 large chopped onion
  • 2 chopped garlic cloves
  • Salt and cayenne pepper, according to your preference
  • 1/4 cup (tea) of apple cider vinegar
  • 2 sprigs of parsley
  • 1 branch of fresh oregano

 

MASHED POTATOES AND PEAS INGREDIENTS:

  • 2 tablespoons of olive oil
  • 1 small onion, chopped
  • 500 grams of boiled potatoes squeezed
  • 2 tablespoons of butter
  • 1 cup (tea) milk
  • 1 cup of fresh peas

 

INSTRUCTIONS:

  1. Season the meat with salt. Reserve.
  2. To prepare the mashed potatoes: boil the peas for two minutes and drain. Reserve. In a pan, heat the oil, brown the onion, add the potatoes, butter, milk, salt and pepper. Cook for a few minutes, stirring constantly until it forms a homogeneous puree, mix the peas and turn off the heat. 
  3. Grill the steaks at the desired point.
  4. To prepare the sauce: in a blender, blend all the ingredients. Serve the steaks with the sauce and puree.

 

For better results on this recipe, use BOBQ Lump Charcoal. It’s made out from 100% Natural Reforested Eucalyptus. Very popular in most of Latin American cultures and some other regions all over the world, hardwood lump charcoal is also used in most of Brazilian Rodizio Steakhouses. With a lot of attention to the production process BOB-Q Lump Charcoal is a Super Premium product that will provide you with a unique experience on your barbecue. 

 

Recipe font https://academiadacarnefriboi.globo.com/receitas/bife-de-chorizo