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Sundried Tomatoes Sirloin Steak (bife de chorizo con costra de tomates secos)

The bife de chorizo is a much appreciated beef cut, in Argentina; this has nothing to do with the sausage! Here is a simple and sophisticated argentinian recipe to prepare it; the piece of meat is baked all in one piece; looks good and is no more expensive than another beef cuts.

I served this dish with potatoes and a salad, naturally. Baked potato or pilaf rice are a good combination as well.


* 3 lb. Sirloin steak piece piece, (can also be loin, or roast beef)
* 5 Dried tomatoes,
* 2 Cloves of Garlic,
* Olive oil, as needed
* Salt and pepper.


1) Re-hydrate the sun-dried tomatoes for half an hour in hot water (later save this water). Turn on the oven to make sure it is preheated on time.

2) Sprinkle salt and pepper generously over the piece of meat. Put the dried tomatoes in a food processor or blender, two cloves of garlic, salt and pepper, olive oil and process until you get a paste; if too dry, add a couple tablespoons of the water in which the tomatoes soaked. It should have the consistency of a spreadable paste.

3) Heat a heavy-bottomed skillet; sear the piece of meat on all sides, turning with tongs to avoid piercing it with a fork. Take the meat out and place on a plate then let it cool down five minutes. Baste on all sides with the tomato and garlic paste.

4) Place the meat in a pot and cook over medium-high oven for 40 minutes so it stays juicy. (I recommend leaving it juicy, but can be cooked up to an hour.)

5) Remove the meat from the pot and let stand five minutes. Slice the meat and serve.