The Chef

Restaurants

Meals

Drinks

Restaurants›La Boca Steakhouse›Bife “la Boca” Recipe

Bife “la Boca” Recipe

Name: La Boca Steakhouses Bife “La Boca” Recipe
Cook time: 55 min
Total time: 55 min
Yield: 2 servings
Cuisine: Argentinian
Ingredients: 14 oz bottom sirloin flap (bife), boneless; 1.5 tsp kosher salt; 1 tsp freshly ground black pepper; 0.5 tsp smoked paprika; 0.5 tsp garlic powder; 1 tbsp neutral oil (canola or vegetable); 1 tbsp unsalted butter; 2 sprigs fresh thyme sprigs; 1 unit ripe avocado; 0.5 unit roma tomato, seeded and finely diced; 2 tbsp red onion, finely diced; 2 tbsp fresh cilantro, chopped; 1 tbsp fresh lime juice; 1 tsp extra-virgin olive oil; 0.25 tsp red pepper flakes; 0.5 tsp kosher salt; 0.25 tsp freshly ground black pepper; 2 unit lime wedges; 2 tbsp microgreens or cilantro leaves; 0.25 tsp flaky sea salt (optional)

Inspired by La Boca Steakhouse

Time55m

Serves2

14oz Bottom Sirloin Flap with Avocado

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Steak

14 oz bottom sirloin flap (bife), boneless

1 1/2 tsp kosher salt

1 tsp freshly ground black pepper

1/2 tsp Smoked paprika

1/2 tsp Watkins garlic powder

1 tbsp neutral oil (canola or vegetable)

1 tbsp Unsalted butter

2 sprigs fresh thyme sprigs

Avocado Salsa

1 unit ripe avocado

1/2 unit roma tomato, seeded and finely diced

2 tbsp red onion, finely diced

2 tbsp Fresh cilantro, chopped

1 tbsp Fresh lime juice

1 tsp extra-virgin olive oil

1/4 tsp Red pepper flakes

1/2 tsp kosher salt

1/4 tsp freshly ground black pepper

Optional garnish & serve

2 unit Lime wedges

2 tbsp microgreens or cilantro leaves

1/4 tsp flaky sea salt (optional)

Method

Steak

Bring to temperature

Remove the 14 oz bottom sirloin flap from the refrigerator 30–45 minutes before cooking and pat dry with paper towels. Let it come close to room temperature for even cooking.

Season

Generously season both sides of the steak with 1.5 tsp kosher salt, 1 tsp freshly ground black pepper, 0.5 tsp smoked paprika, and 0.5 tsp garlic powder. Press the seasoning into the meat so it adheres.

Preheat pan

Place a heavy cast-iron skillet or heavy-bottom pan over high heat and let it get very hot for 5 minutes. When a drop of water sizzles and evaporates immediately, the pan is ready.

Sear

Add 1 tbsp neutral oil to the hot pan, swirl to coat. Carefully place the steak in the pan and do not move it for 2.5–3 minutes to develop a deep brown crust. Flip and sear the other side 2–3 minutes.

Finish with butter & thyme

Reduce heat to medium-high, add 1 tbsp unsalted butter and the thyme sprigs to the pan. Tilt the pan slightly and spoon the melted butter and thyme over the steak continuously for 45–60 seconds to baste and add flavor.

Check doneness

For a 14 oz flap steak about 1–1.25 inch thick, aim for medium-rare to medium: pull at an internal temperature of 125–130°F for medium-rare, 135°F for medium. If needed, transfer to a 350°F oven for 3–6 minutes to reach target temperature.

Rest

Remove the steak to a cutting board and tent loosely with foil. Rest for 8–10 minutes to let the juices redistribute. This also finishes carryover cooking.

Slice

Slice the steak thinly across the grain into 1/4-inch slices. Slicing against the grain maximizes tenderness for bottom sirloin flap.

Avocado Salsa

Prepare avocado

Cut the avocado in half, remove the pit, and scoop the flesh into a bowl. Dice the avocado into 1/2-inch pieces.

Combine ingredients

Add 1/2 diced roma tomato (seeded and small dice), 2 tbsp finely diced red onion, and 2 tbsp chopped cilantro to the avocado. Gently fold to combine so avocado retains texture.

Season salsa

Dress the salsa with 1 tbsp fresh lime juice, 1 tsp extra-virgin olive oil, 0.25 tsp red pepper flakes, 0.5 tsp kosher salt, and 0.25 tsp freshly ground black pepper. Taste and adjust salt or lime as needed. Keep chilled until ready to serve.

Finish & serve

Place sliced steak on a warmed plate, spoon a generous portion of avocado salsa over or alongside the steak. Sprinkle 2 tbsp microgreens or cilantro leaves and, if desired, a pinch (0.25 tsp) flaky sea salt and a lime wedge on the side. Serve immediately.