Is there something better than meat on a stick? Skewers are a fantastic way of adding variety, color (and veggies) to your grilling game. And when made with Bife de Chorizo, we’re talking about an authentic treat.
What is bife de chorizo? This is the Argentine term for strip steak, top loin, sirloin steak or NY strip; they’re all the same beautiful piece of beef. This cut usually comes with a thick fat strip on one side, and it’s nicely marbled. And although there’s nothing wrong with grilling this bad boy as-is, cutting it into chunks and making skewers is a wonderful idea.
How To Assemble the Perfect Skewers
Skewers can become anything you want. After all, if you can poke it with a stick, you can add it to your skewer. The meat element is the essential part of a skewer, but we’ve got that one covered with the fatty bife de chorizo, AKA strip steak.
You’ll also need a few veggies, not only for their color and smoky flavor but because they balance the skewers and give them structural integrity. For us, that’s bell peppers of various colors, red onion, mushrooms and juicy cherry tomatoes. Our secret ingredient, though, is no veggie but smoked pancetta — its fat renders gracefully on the grill, giving flavor to the rest of the ingredients.
How to Cook Skewers?
Cooking skewers is no hard science since the ingredients used to make skewers are different. Still, you want to soak wooden skewers in water, assemble the skewers and grill them at around 180°F, turning them often. 5-8 minutes are usually enough to cook all types of meat to medium.
Skewers are also excellent on rainy days — they’re also oven material. Preheat the oven and cook them for 10-15 minutes at a temperature of around 400°F. Of course, nothing beats the smoky flavor, and the charred bits you get from cooking skewers on a coal-fired grill.
Let’s check out our easy recipe for bife de chorizo skewers Argentine style. This end beautifully, so make a large batch!
Bife de Chorizo Skewers Recipe
Prep time: 15
Cooking time: 15
Total time: 30
- 2 lbs. (900gr) Bife de Chorizo (Strip steak)
- 2 red bell peppers
- 2 yellow bell peppers
- 2 green bell peppers
- 1 red onion
- 1 lb. smoked pancetta
- 6-12 cherry tomatoes
- Salt and pepper to taste
- Cooking oil as needed.
- Cut the steaks into 18 equal-sized cubes or chunks. Season with salt and pepper and set aside.
- Devein the bell peppers and cut them into 18 square pieces each.
- Discard the red onion’s outer layer and cut the next layer into 18 even pieces.
- Cut the pancetta into 18 even pieces and set them aside.
- Toss the vegetables with cooking oil in a mixing bowl and season with salt and pepper.
- Assemble the skewers by alternating the ingredients, starting with bell pepper and ending with a cherry tomato.
- Light up the grill, ensure a stable temperature and grill the skewers turning over often. Cook on the grill’s “cold area,” ideally on a second grill over the primary griddle.
- Grill until the veggies are tender and slightly charred and the beef chunks are cooked at the desired doneness.