Comments on: Bife De Chorizo – Sirloin Strip Steak (Top Loin)

By: Fernando (spain)

Fernando (spain) — Sun, 04 Dec 2011 18:03:09 +0000

Replying to my colleague Fernando, and not wanting to argue about excellent argentinan beef…

Barcelona may be is one of the worst places in Spain to have meat, despite the wonderful catalonian cooking, meat there is not cooked the right way.

But in Spain there are places where you can eat excellent asados, like basque country, Asturias, galicia, Avila… Just keep in mind that meat cuts are not the same, the rest is pure joy. I’d avoid the so called Argentinian meat in Spain conservation techniques make the meat loosing it’s properties

Give another chance to Spanish meat ; )

By: Argentines Eat a Lot Of Meat and You Can Too | Off Track Planet

Argentines Eat a Lot Of Meat and You Can Too | Off Track Planet — Tue, 17 May 2011 17:51:04 +0000

[...] Bife de chorizo: The ultimate meat-lover’s favorite, this cut of sirloin / New York strip looks and tastes so good no sauce is necessary as your drool will be moisture enough. Better plan on wearing stretchy pants or loosening your belt one notch—this juicy slab is the motherload. [...]

By: MeatHub Inc.

MeatHub Inc. — Wed, 29 Dec 2010 16:02:35 +0000

This sirloin strip steak sounds delicious!

By: In today's post, Gonzo commands you to get up and go!

In today's post, Gonzo commands you to get up and go! — Sat, 04 Dec 2010 21:03:14 +0000

[...] border – they restamp your passport and Presto! You’re sitting on another 90 days of bife de chorizo con copas de Malbec.So, two days ago I had the sudden realization that we haven’t crossed [...]

By: ElTanke

ElTanke — Tue, 13 Jul 2010 00:54:59 +0000

todo muy lindo pero es BIFE CHORIZO no bife de chorizo, no esta hecho con chorizo el bife, tiene forma de chorizo y si lo decia asi el gato dumas, debe ser la posta.

By: Gabriel

Gabriel — Sun, 03 Jan 2010 03:30:31 +0000

Fernando, volvete rápido a Pompeya porque no entendiste nada. La Argentinidad al palo…

By: Mark Ivanowski

Mark Ivanowski — Mon, 21 Dec 2009 13:19:29 +0000

Bife de Chorizo in Buenos Aires with a good Artine red wine is one of the best steak ever.
I’ve been trying to find the same cut here in the US but haven’t found it yet. Any tips?
Congrats to the Argetine people!

By: FERNANDO

FERNANDO — Fri, 18 Dec 2009 08:51:49 +0000

Vivo en España y puedo decir que en cuestion de “carnes” y la cocina en general, PODEMOS DORMIR TRANQUILOS…, he probado en innumerables restaurants y lugares y NO HAY COMPARACION. La CARNE ARGENTINA es muy superior, es superlativa. Ademas, en Barcelona, por ejemplo, es caro y en esta cuestion, a años luz de nuestra cocina. Conversando con una italiana que tiene un restaurant de gran categoria, donde recibe a los VIPs en Barcelona, confiesa: no hay otros, ademas de ellos, que preparen con tanta excelencia la pasta (los tallarines en argentino) casera. Son los unicos que lo saben hacer y comer.
Brindo por ello: con un Malbec por supuesto.

By: Petr

Petr — Thu, 05 Nov 2009 18:17:40 +0000

S*it, that´s the biggest piece of meat I´ve ever seen. I was in BA two months ago and when I had known about this restaurant I´d have definitely gone there. Nice
Greetings from Czech Republic

By: Meat – it’s what’s for dinner, or lunch | Backpacking South America

Meat – it’s what’s for dinner, or lunch | Backpacking South America — Thu, 24 Sep 2009 03:35:15 +0000

[...] where eating dinner before 9 isn’t a lonely experience. On our trip, we decided to attempt the Bife de Chorizo, which is a Sirloin. We started by sharing a salad and using the chimichurri sauce on the bread [...]