Bife de Chorizo

Method

Remove the steaks from the refrigerator 30 minutes before cooking to bring them to room temperature. Pat dry with kitchen paper and season generously with sea salt and black pepper on both sides. Heat a cast iron or heavy-bottomed frying pan over high heat until smoking, then add the steaks and sear for 4-5 minutes per side for medium-rare, depending on thickness. Allow the meat to rest for 5 minutes before serving, then top with fresh parsley and minced garlic. Serve immediately with chimichurri sauce or simply with grilled vegetables and potatoes.