Whizz until parsley is finely chopped, but not … As an Argentinean friend once said to me, “Bife de lomo is like a beautiful model: nice to look at, but nothing under the surface.” What a model needs under the surface is a good personality, and what a steak needs under the surface is ‘marbling,’ which are the lines of fat running through the meat that dissolve during the cooking process and make it taste good. The country is famous for its grass-fed beef, in all cuts and iterations. • Log in, Most common meat cuts served in Argentina’s restaurants, Bariloche: The Ultimate Guide to ‘Argentina’s Switzerland', Yerba Mate: A Guide to Argentina’s Popular Pick-Me-Up Tea, Culinary Quirks of Argentina: What to Eat, When, Argentine Folklore: A Taste of Country Life, Country-style Asados & Argentina’s Grill Restaurants, trip to an estancia near Buenos Aires to ride horses and eat a delicious country-style asado lunch, Day of Kings: Argentina’s Big Christmas Finale, Get Focused with Argentina’s Favorite Healthy Drink: Yerba Mate, Diego Maradona: The Life Scandals of the Soccer Star, Diego Maradona: Life After Soccer & Death at 60, Authentic Argentine Gifts You Can Buy Online, Argentina Meat Ordering Guide & Common Cuts, Argentine Desserts: Medialunas, Alfajores & More, City of Literature: The Ten Best Novels Set in Buenos Aires, The Colón Theater: Buenos Aires’ Magnificent Italian-Style Opera House, Common Buenos Aires Scams & How to Avoid Them, Crazy Fist: The Tragic Life of Carlos Monzón, Diego Maradona: ‘Hand of God’ & the Goal of the Century, Getting it On:  All About Argentina’s Sex Hotels, El Ateneo Gran Splendid: South America’s Most Beautiful Bookstore, Plaza de Mayo: Argentina’s Most Famous Square, La Boca: Buenos Aires’ Most Iconic Barrio, Ride-sharing Apps in Argentina: Uber & More, The European Cousins: Italians in Argentina, Money Exchange and Hustles on Florida Street, MALBA: Modern Masters Showcased in Buenos Aires, Bariloche: The Ultimate Guide to ‘Argentina’s Switzerland’. Ojo=eye. The most important cuts of beef in the Argentine cuisine are: Asado Chimichurri is also a popular topping for a choripan, the sausage sandwiches that are sold on the street in places such as the Costanera Sur and are a traditional snack at football games. This is a delicious cut of meat. Mmmmm… Argentina is renowned for its high-quality, juicy, gigantic and cheap steaks. The good news is you no longer have to travel 7,000 miles to sample an authentic churrasco, as the slabs of sizzling steak are called. Some believe the word is closest related to ‘culot,’ meaning cap, a reference to the location and thin layer of fat of the top sirloin cut. If cooked properly the exterior fat gets crisp and the inside beautifully tender and juicy. Heat olive oil and butter in a large skillet over medium-high heat. Although it is very tender, the filet mignon is not overly flavorful and is commonly wrapped in bacon. The steak is a Bife de Chorizo. Even a spoon can cut into this luscious piece of beef. As for Rib Eye in Spanish it’s “Rib Aye” in these parts! Many locals like their steak this way. Gringo in Buenos AiresFebruary 2, 2010Food27 Comments. I had a bife de chorizo in a Mall in Brasília (our capital), in a steakhouse called Zack’s which was deliciously juicy, you guys have no idea.. hehe See ya’ll later! …But not sick of eating it! Ask someone to name 3 words they associate with Argentina: chances are, beef or steak will be one of them. The best restaurant I found when I was in Buenos Aires is Del Plata Gran Parrilla in San Telmo. A classic Argentinian chimichurri steak recipe combines fresh herbs with garlic, oil, and vinegar for an easy, make-ahead sauce or marinade for grilled steak. It’s a thin cut of meat from the flank of the animal that’s characterized by a layer of fat on the outside but none on the inside. Steak. Pampas opened in 2012 is the sister restaurant of La Pampa - the first Argentinian Steak House in Hong Kong. A crispy bread dough encases tender hand-cut beef (called carne a cuchillo) sauteed with onions and spices, and combined with chopped hard-boiled eggs and scallions. OUR CLIENTS . S teak reigns supreme in Argentina. A good quality vacío is tender, flavorful and very juicy, contains no fat (other than the layer surrounding it). Maybe it was the region (Minas Gerais/Belo Horizonte), but I do believe I did not once have a beef dish other than a hamburger the entire time I was there. It is one of the flank primal cuts but is actually quite different from a flank steak and is an extremely popular cut in Argentina. Es un lugar donde sirven manjares como bondiola de cerdo al pan por menos de u$d 3.00 y Choripanes (chorizo al pan) por u$d 2.50. Chorizo steak. Visitors will find there is never a reason not to fire up the grill in Argentina, including birthday celebrations and even on holidays such as Easter and Christmas. I live in deep south Texas but have traveled to South America (Brazil). The lack of aging can make for a chewier, tougher steak, but Argentineans make up for this by slowly and thoroughly cooking their meat. Beef Front Quarter: The beef front quarter contains four primal cuts, the brisket, foreshank, rib, and chuck (square chuck). We are an online butchers, specialising in Argentine steak, beef fillet, pork & more. As a result, the beef cuts are leaner and healthier. The “chorizo” was good, but not worth the price. This is an excerpt from the Food & Drink chapter of Lonely Planet's Argentina guide. The only problem with bife de chorizo is that if you order it at a cheap restaurant you’ll generally get a cheap cut, and cheap cuts of bife de chorizo can be very fatty indeed. A sirloin steak cut is taken from the upper middle of the cow near the ribs, meaning it is delicately tender and beautifully succulent. • contact us An entire cut of tenderloin, called Lomo, for example. Its Telo Time! BUY NOW . Guaranteed. Lomo – Tenderloin/filet mignon. Great blog … my favorite cut, Bife de Costilla (Entrecote?) Best 30 steaks in the world, from Argentina to Japan . Buy meat online! Or the rib cap, tapa de asado. The basic ingredients of Argentine chimichurri are olive oil, vinegar, parsley, oregano, garlic and ají molido (red pepper flakes) or better yet, fresh chopped chili pepper. Hi guys. Vacio – Flank, but with a layer of fat which adds flavor when cooked. El Placer de la Carne – MadrEatOut, Pingback: Pucon, Chile | South American diaries, Pingback: Buenos Aires’e Devam – Renkler ve Mesafeler, Your email address will not be published. Not long ago, if you wanted to enjoy all the great cuisine of an Argentinian steak house, you had to travel to South America. 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