Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Prepare the black garlic chimichurri by finely mincing 6 cloves of black garlic and combining them in a bowl with 1 cup of chopped fresh parsley, 1/2 cup of chopped fresh oregano, and 1 teaspoon of red chili flakes.

2. 2

   Fire-roast 1 large red bell pepper over an open flame until the skin is charred and blistered, then allow it to cool, peel, deseed, and finely dice the flesh before adding it to the chimichurri mixture.

3. 3

   Whisk in 1/4 cup of red wine vinegar and 1/2 cup of extra virgin olive oil into the chimichurri mixture, seasoning with 1/2 teaspoon of coarse sea salt and 1/2 teaspoon of freshly ground black pepper, then set aside to allow the flavors to meld.

4. 4

   Season 1.5 kilograms of Bife de Chorizo generously on all sides with 1 tablespoon of coarse sea salt and 1/2 teaspoon of freshly ground black pepper, ensuring an even coating.

5. 5

   Prepare a charcoal grill or an outdoor fire pit, allowing the coals to reach a medium-high temperature for direct grilling.

6. 6

   Place the seasoned Bife de Chorizo directly over the hot coals and fire-roast for 6 to 8 minutes per side for medium-rare doneness, adjusting cooking time as needed for desired results.

7. 7

   Remove the fire-roasted Bife de Chorizo from the heat and allow it to rest on a cutting board for 10 minutes before slicing against the grain.

8. 8

   Serve the thinly sliced Bife de Chorizo hot, topped generously with the freshly prepared black garlic chimichurri.