Grilled chorizo dike recipe

The chorizo dike is a very popular type of cut in Argentina and refers to the outside of the beef loin, which when separating from the bone acquires a triangular or cylindrical shape. It is a very thick cut that contains a layer of fat and provides an unmatched flavor. In recipesgratis.net we show you how to cook chorizo dike on the grill in the purest Argentine style, don miss it!

Ingredients to make chorizo on the grill:

1. The first step to make this Argentine recipe is to prealist the ingredients. Depending on the country in which you are, the name of the cut can vary. In Colombia, for example, the chorizo ​​dike is known as Aca Punta.

2. This recipe is very simple, as it is a cut that contains an external fat layer has a lot of flavor so it should not be marinated in excess. In Argentina it is done in this way, then you must cut thick sausage dike medallions as seen in the photograph.

3. As in my house I do not have a grill, I will use a grill, which will do exactly the same function. Thus, the first thing we are going to do is heat the grill or grill to make our recipe.

4. Add a little salt, pepper and garlic pasta to each of the sausage bifes, this to give a touch of flavor to this exquisite cut.

5. Once hot, add some olive oil and add each of the grill or grill bifes. The cooking time will depend on the desired point for each diner, however, keep in mind that in Argentina the meats are eaten very juicy, so its cooking term is not prolonged. A trick: the less laps you give to the flesh, the more juicy it will be inside.

6. Serve the Argentine sausage dike accompanied by fried potatoes in the Argentine style and, of course, Chimichurri sauce to taste. If you want more meat recipes and have any comments or restlessness, write us. Enjoy!