Chorizo a Chimichurri

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Chorizo a Chimichurri

Name: Chorizo a Chimichurri
Prep time: 40 min
Total time: 40 min
Yield: 1 Porções
Ingredients: 300 g Bife Chorizo (cross section of the ribeye, about 3.5 cm high); 15 g Coarse salt; to taste White pepper; to taste Black pepper; to taste Oregano; 1 unit(s) garlic brunoise; 1 unit(s) Brunoise bay leaf; 10 g Brunoise pepper; 40 ml Olive oil; 20 ml White Vinegar; to taste Salt; 1 unit(s) Brunoise Seedless Girl's Finger Pepper; 10 g Minced Parsley

🇧🇷Brazil

•

View in original language

(Português)

40 min(s)

1 servings

Roberta Pita

@comidatemsom

Ingredients
Recipe

Bife Chorizo (cross section of the ribeye, about 3.5 cm high)300 g
Coarse salt15 g
White pepper to taste
Black pepper to taste
Oregano to taste
garlic brunoise1 unit(s)
Brunoise bay leaf1 unit(s)
Brunoise pepper10 g
Olive oil40 ml
White Vinegar20 ml
Salt to taste
Brunoise Seedless Girl's Finger Pepper1 unit(s)
Minced Parsley10 g

Mix all ingredients with the vinegar. Add the oil, stir well and let it rest for 30 minutes.
Season the meat with coarse salt and white pepper.
Heat a grill or griddle with oil and fry the meat. to the desired point. Remove and serve immediately, accompanied by chimichurri.

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Chorizo a Chimichurri

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