10 Irresistible Argentinian Recipes That Bring Classic Flavor Home

Argentinian cuisine brings a burst of flavors that are both comforting and exciting. Picture smoky asado, flaky empanadas, and sweet alfajores that warm the heart and soul. These dishes have a way of bringing people together, creating cherished memories. Curious about how to recreate these classic flavors at home? Get ready for a delicious journey through 10 irresistible Argentinian recipes.

Asado: The Ultimate Argentinian Barbecue

Asado is more than just a meal; it’s a cultural experience that brings people together. Originating in Argentina, this traditional barbecue is a celebration of meat, fire, and camaraderie. The centerpiece of an asado is typically a variety of beef cuts, often complemented by sausages and other meats, all cooked over an open flame or on a grill known as a “parrilla.” The preparation and cooking of asado can take several hours, allowing ample time for socializing and enjoying the outdoors.

The beauty of asado lies not only in the deliciously smoky flavors of the grilled meats but also in the simplicity of its preparation. With just a few key ingredients and careful attention to the grilling process, you can create a mouthwatering feast that captures the essence of Argentinian cuisine. Gather your friends and family, fire up the grill, and get ready to enjoy this iconic dish that celebrates the art of grilling.

Ingredients (Serves 4-6):

• 2 lbs beef ribs
• 2 lbs flank steak
• 1 lb chorizo sausages
• 1 lb morcilla (blood sausage)
• 1/4 cup olive oil
• 4 cloves garlic, minced
• 2 tablespoons coarse sea salt
• 1 tablespoon black pepper
• Fresh parsley, for garnish
• Lemon wedges, for serving

Cooking Instructions:

1. Prepare the Grill: Start by preparing your grill or parrilla. If using charcoal, light it and allow it to turn to white ash, which takes about 30-40 minutes. If using gas, preheat it to medium-high heat. The goal is to have a consistent, medium heat for cooking the meats evenly.
2. Marinate the Meats: In a large bowl, combine the olive oil, minced garlic, sea salt, and black pepper. Rub this mixture generously over all the meats—beef ribs, flank steak, chorizo, and morcilla. Allow the meats to marinate for at least 30 minutes at room temperature to enhance the flavors.
3. Place Meats on the Grill: Once the grill is ready, place the beef ribs and flank steak directly over the heat. Cook these cuts for about 20-25 minutes, turning them halfway through for even cooking. The goal is to achieve a nice sear on the outside while maintaining a juicy interior.
4. Add Sausages: After the beef has been cooking for about 10 minutes, add the chorizo and morcilla to the grill. These sausages will take approximately 15-20 minutes to cook through. Turn them occasionally to guarantee they’re evenly browned.
5. Check for Doneness: Use a meat thermometer to check the internal temperature of the beef; it should reach about 135°F for medium-rare, or adjust according to your preference. The sausages should be cooked until they’re firm and browned.
6. Rest and Serve: Once everything is cooked to your liking, remove the meats from the grill and let them rest for about 5-10 minutes. This allows the juices to redistribute within the meats. Slice the flank steak against the grain and arrange all the meats on a large platter. Garnish with fresh parsley and serve with lemon wedges on the side.

Extra Tips: When cooking asado, it’s crucial to keep a close eye on the meat to prevent overcooking, especially with the thinner cuts like flank steak. Maintain a consistent temperature on the grill and adjust the heat as necessary. Additionally, feel free to experiment with different cuts of meat or add vegetables like peppers and zucchini to the grill for a more diverse spread. Pair your asado with traditional Argentinian chimichurri sauce for an extra burst of flavor!

Empanadas: Savory Stuffed Pastries

Empanadas are a beloved staple in Argentinian cuisine, known for their deliciously flaky pastry and mouthwatering fillings. These savory stuffed pastries can be found across the country, with each region offering its unique twist on the filling. Traditionally, empanadas are made with a simple dough that’s filled with a variety of ingredients such as beef, chicken, cheese, or vegetables, then baked or fried to perfection. The combination of textures and flavors makes empanadas a favorite for both casual gatherings and festive celebrations.

Making empanadas at home is a rewarding experience that allows you to customize the filling to your liking. While the process may seem intimidating at first, with a little practice, you’ll be able to create these delightful pastries with ease. Whether you choose to bake or fry them, your homemade empanadas are sure to impress family and friends alike. Let’s explore the recipe for this classic Argentinian dish!

Ingredients (Serves 4-6)

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/4 cup unsalted butter, cold and cubed
• 1/4 cup cold water
• 1 pound ground beef (or your choice of filling)
• 1 onion, finely chopped
• 1 red bell pepper, finely chopped
• 2 hard-boiled eggs, chopped
• 1/2 cup green olives, chopped
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• 1 egg, beaten (for egg wash)

Cooking Instructions

1. Prepare the Dough: In a large mixing bowl, combine the flour and salt. Add the cold, cubed butter and mix it into the flour using your fingertips or a pastry cutter until the mixture resembles coarse crumbs. Gradually add the cold water, mixing until the dough comes together.

Knead gently on a floured surface until smooth. Wrap in plastic wrap and refrigerate for at least 30 minutes.

2. Cook the Filling: In a large skillet over medium heat, add a drizzle of oil and sauté the chopped onion and red bell pepper until the onion is translucent. Add the ground beef and cook until browned, breaking it apart with a spoon. Stir in the cumin, paprika, salt, and pepper.

Remove from heat and let cool slightly before mixing in the chopped hard-boiled eggs and olives.

3. Roll Out the Dough: After chilling the dough, remove it from the refrigerator and divide it into small balls (about the size of a golf ball). On a floured surface, roll each ball into a circle about 1/8 inch thick. Confirm the circles are large enough to hold a generous spoonful of filling.

4. Fill the Empanadas: Place a tablespoon of the beef filling in the center of each dough circle. Fold the dough over the filling to form a half-moon shape. Press the edges together firmly to seal, and use a fork to crimp the edges for an extra decorative touch.

5. Prepare for Baking/Frying: Preheat the oven to 375°F (190°C) if baking. Line a baking sheet with parchment paper. If frying, heat oil in a deep pan over medium heat. Brush the tops of the empanadas with the beaten egg for a golden finish.

6. Cook the Empanadas: If baking, arrange the empanadas on the prepared baking sheet and bake for about 20-25 minutes, or until golden brown. If frying, carefully add the empanadas to the hot oil and fry until golden, about 3-4 minutes on each side.

Drain on paper towels before serving.

Extra Tips

When making empanadas, feel free to get creative with the fillings based on your preferences or what you have on hand. You can substitute beef with chicken, pork, or even a vegetarian mix of cheese and spinach.

For a unique flavor twist, consider adding spices like oregano or chili flakes to the filling. If you’re short on time, you can also use store-bought dough to speed up the process.

Finally, confirm that the empanadas are sealed tightly to prevent any filling from leaking out during cooking. Enjoy your homemade empanadas!

Choripán: Chorizo Sandwich Delight

Choripán is a beloved Argentinian street food that perfectly showcases the country’s passion for grilling and bold flavors. This delectable chorizo sandwich is typically served on crusty bread and is often enjoyed at barbecues or as a quick snack. The combination of juicy, spicy chorizo and fresh toppings creates a mouthwatering experience that’s hard to resist.

With its simplicity and robust flavors, choripán is a fantastic dish to share with friends and family, making it a staple in Argentinian cuisine.

To prepare a perfect choripán, you’ll need to focus not just on the chorizo, but also on the condiments that elevate the sandwich. The classic toppings include chimichurri, a zesty sauce made from parsley, garlic, vinegar, and olive oil, along with fresh onions and peppers.

The key to a great choripán lies in grilling the sausages to a perfect char while guaranteeing the bread is toasted just right. This recipe will guide you in making enough choripán for 4-6 people, ensuring everyone can enjoy this delightful dish.

Ingredients (Serves 4-6):

• 4-6 fresh Argentinian chorizo sausages
• 4-6 crusty bread rolls (such as baguette or ciabatta)
• 1 cup chimichurri sauce
• 1 medium onion, thinly sliced
• 1 bell pepper, thinly sliced (red or green)
• Salt and pepper to taste
• Optional: sliced jalapeños for extra heat

Cooking Instructions:

1. Prepare the Grill: Preheat your grill to medium-high heat. Make sure the grates are clean and lightly oiled to prevent sticking. A good sear on the chorizo will enhance its flavor and texture.
2. Grill the Chorizo: Place the chorizo sausages on the grill and cook them for about 10-15 minutes, turning occasionally. You want them to be well-cooked, with a nice char on the outside. Use a meat thermometer to guarantee they reach an internal temperature of 160°F (71°C).
3. Toast the Bread: While the chorizo is grilling, slice the bread rolls in half and place them on the grill cut-side down for the last 2-3 minutes of cooking. This will toast the bread nicely, creating a perfect vessel for the chorizo and toppings.
4. Prepare the Toppings: While the bread is toasting, sauté the sliced onions and bell peppers in a skillet over medium heat until they’re soft and slightly caramelized, about 5 minutes. Season with salt and pepper to taste.
5. Assemble the Sandwiches: Once the chorizo is cooked and the bread is toasted, place one sausage inside each roll. Top with sautéed onions and peppers, and drizzle with chimichurri sauce. Add sliced jalapeños if desired for extra spice.
6. Serve Immediately: Serve the choripán hot off the grill with extra chimichurri on the side for dipping. Enjoy with friends and family for the ultimate Argentinian experience!

Extra Tips:

For an authentic touch, consider making your own chimichurri sauce using fresh herbs and spices, which can elevate the flavor of your choripán.

Adjust the ingredients in the sauce according to your personal taste—some like it spicier, while others prefer a milder version. Additionally, feel free to experiment with different types of bread or toppings, such as avocado or cheese, to create your own unique twist on this classic dish.

Always serve the choripán immediately after assembling to maintain the freshness and warmth of the ingredients.

Milanesa: Breaded Meat Cutlets

Milanesa is a beloved dish in Argentina, often featuring thinly sliced beef, chicken, or pork that’s breaded and fried to a golden crisp. This dish is similar to the Italian cotoletta and is frequently served with mashed potatoes, salad, or as a sandwich in a crusty roll. The simplicity of this recipe makes it an excellent choice for both casual family dinners and festive occasions.

To achieve the perfect Milanesa, it’s vital to use tender cuts of meat and guarantee that they’re pounded thinly for even cooking. The breading process gives the meat a delightful crunch while maintaining its juicy interior. This dish is typically accompanied by lemon wedges for a zesty finish, and many families have their own unique twists on the traditional recipe. Whether enjoyed with a side of traditional chimichurri or simply with a dash of salt, Milanesa is sure to please any crowd.

Ingredients (serving size: 4-6 people)

• 1.5 pounds of beef, chicken, or pork (thinly sliced)
• 1 cup all-purpose flour
• 2 large eggs
• 2 cups breadcrumbs (preferably Italian-style)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper (to taste)
• Vegetable oil (for frying)
• Lemon wedges (for serving)

Cooking Instructions

1. Prepare the Meat: Begin by placing the thinly sliced meat between two sheets of plastic wrap or parchment paper. Using a meat mallet or rolling pin, gently pound the meat until it’s about 1/4 inch thick. This will help tenderize the meat and guarantee even cooking.
2. Set Up the Breading Station: In three separate shallow dishes, place the flour, beaten eggs, and breadcrumbs mixed with garlic powder, onion powder, salt, and pepper. This will create a breading station to coat the meat evenly.
3. Bread the Meat: Start by dipping each piece of meat into the flour, making sure to coat it fully and shake off any excess. Next, dip the floured meat into the beaten eggs, allowing any excess egg to drip off. Finally, press the meat into the breadcrumb mixture, ensuring it’s fully coated. Repeat this process for all pieces of meat.
4. Heat the Oil: In a large skillet, pour enough vegetable oil to cover the bottom of the pan by about 1/4 inch. Heat the oil over medium-high heat until it shimmers, indicating that it’s hot enough for frying.
5. Fry the Milanesa: Carefully place the breaded meat cutlets in the hot oil, cooking them in batches to avoid overcrowding the pan. Fry each piece for about 3-4 minutes on each side, or until they’re golden brown and crispy. Use tongs to flip the meat gently.
6. Drain and Serve: Once cooked, transfer the Milanesa to a plate lined with paper towels to drain excess oil. Serve while hot with lemon wedges on the side for squeezing over the top, and enjoy!

Extra Tips

For the best results, guarantee your oil is at the right temperature before frying; too low, and the Milanesa may absorb excess oil, while too high could burn the breadcrumbs before the meat is cooked through.

You can also experiment with different types of breadcrumbs or add herbs and spices to the coating for additional flavor. If you prefer a lighter version, consider baking the breaded meat in the oven at 400°F (200°C) for about 20-25 minutes, flipping halfway through until golden.

Provoleta: Grilled Provolone Cheese

Provoleta is a beloved Argentinian dish that takes the creamy and robust flavors of provolone cheese and elevates it to a whole new level. Traditionally enjoyed as a starter or appetizer, this dish is often served at parrillas (steakhouses) and pairs perfectly with a glass of Malbec or a revitalizing mate.

Grilled to perfection, the cheese develops a gooey texture with a slightly crispy exterior, making it irresistible. Its simplicity is matched only by its deliciousness, showcasing the beauty of high-quality ingredients.

To prepare Provoleta, you’ll want to verify you have the right type of provolone cheese, which is essential for achieving that perfect melt. It’s often seasoned with a sprinkle of oregano and a drizzle of olive oil, adding a delightful herby flavor to the dish. Whether enjoyed on its own or with crusty bread for dipping, Provoleta is a fantastic way to start any meal and will surely impress your guests with its indulgent taste.

Ingredients (Serves 4-6):

• 1 large wheel of provolone cheese (approximately 500g)
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1 teaspoon crushed red pepper flakes (optional)
• Freshly ground black pepper, to taste
• Fresh parsley, chopped (for garnish)
• Crusty bread, for serving

Cooking Instructions:

1. Prepare the Cheese: Take the wheel of provolone cheese out of its packaging and pat it dry with a paper towel. This helps to reduce moisture, verifying that the cheese gets a nice crust when grilled.
2. Season the Cheese: Place the cheese on a heatproof serving dish or cast-iron skillet. Drizzle the olive oil generously over the top of the cheese. Sprinkle the oregano, crushed red pepper flakes (if using), and freshly ground black pepper evenly over the surface.
3. Preheat the Grill: Heat your grill to medium-high heat. If you’re using a charcoal grill, allow the coals to burn until they’re covered with white ash. For gas grills, preheat for about 10-15 minutes.
4. Grill the Cheese: Once the grill is hot, carefully place the cheese on the grill. Close the lid and let it cook for about 8-10 minutes. Keep an eye on it to verify the cheese is melting and bubbling but not burning. The goal is to achieve a golden-brown crust on the top.
5. Serve: Once the cheese is beautifully melted and slightly charred, remove it from the grill. Garnish with freshly chopped parsley for a pop of color. Serve immediately with slices of crusty bread for dipping, allowing your guests to scoop up the gooey cheese.

Extra Tips:

When making Provoleta, using high-quality provolone cheese is key to achieving the best flavor and texture. If you can find aged provolone, it will add a deeper flavor profile.

Additionally, feel free to experiment with different herbs and spices, such as thyme or garlic powder, to customize the dish to your taste. Always serve the cheese hot, as it will cool and harden quickly. Enjoy this delightful appetizer as part of a traditional Argentinian asado or any gathering with friends and family!

Locro: Hearty Argentinian Stew

Locro is a traditional Argentinian stew that embodies the heartiness and warmth of Argentine cuisine. Originally enjoyed by indigenous communities and later adopted throughout the country, this dish has become a staple during national celebrations such as May 25th, Argentina’s Day of the Revolution.

With its rich combination of meats, vegetables, and spices, Locro offers a comforting meal that’s perfect for gathering around the table with family and friends.

The beauty of Locro lies in its versatility, as different regions and families may have their own variations of the recipe. Typically, it features ingredients like corn, beans, potatoes, and assorted meats, all simmered together to create a flavorful and filling dish.

Whether you’re celebrating a special occasion or simply craving a taste of Argentina, Locro is sure to satisfy and nourish.

Ingredients (serving size: 4-6 people)

• 1 cup dried white beans
• 1 cup corn kernels (fresh or frozen)
• 1 lb beef shank, cut into chunks
• 1 lb pork shoulder, cut into chunks
• 4 slices of bacon, chopped
• 1 large onion, chopped
• 2 garlic cloves, minced
• 2 medium potatoes, peeled and diced
• 2 carrots, peeled and diced
• 1 teaspoon smoked paprika
• 1 teaspoon cumin
• 4 cups beef or chicken stock
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)
• Lime wedges (for serving)

Cooking Instructions

1. Prepare the Beans: Start by soaking the dried white beans in water overnight. This will soften them and reduce the cooking time. Drain and rinse the beans before using them in the stew.
2. Brown the Meats: In a large pot, over medium-high heat, add the chopped bacon and cook until it’s crispy. Add the beef shank and pork shoulder to the pot and brown the meats on all sides. This step adds a rich flavor to the stew.
3. Sauté the Aromatics: Once the meats are browned, add the chopped onion and minced garlic to the pot. Sauté for about 5 minutes, or until the onions become translucent. This will enhance the overall taste of the stew.
4. Add Vegetables and Spices: Stir in the diced potatoes, carrots, smoked paprika, and cumin. Cook for another 2-3 minutes to allow the spices to release their aroma.
5. Combine Everything: Add the soaked beans, corn kernels, and stock to the pot. Bring the mixture to a boil, then reduce the heat to low and cover the pot. Allow it to simmer for about 1.5 to 2 hours, or until the meats and beans are tender. Stir occasionally and check the consistency, adding more stock or water if necessary.
6. Season and Serve: After the stew has cooked, taste and season with salt and pepper. Ladle the Locro into bowls and garnish with fresh parsley. Serve with lime wedges on the side for an added burst of freshness.

Extra Tips

When making Locro, feel free to customize the ingredients based on your preferences or what you have on hand. Some variations include adding chorizo or different types of beans.

Additionally, the stew can be made ahead of time, as the flavors often deepen and improve after a day in the fridge. Just reheat before serving, and enjoy the comforting taste of this classic Argentinian dish!

Alfajores: Sweet Cookie Sandwiches

Alfajores are delightful Argentinian treats that consist of two crumbly cookies sandwiched together with a luscious filling, typically dulce de leche. These cookies are dusted with powdered sugar or coated in chocolate, making them an irresistible indulgence.

Traditionally enjoyed with a cup of coffee or tea, alfajores have a rich history and are beloved across Latin America. Each bite offers a perfect balance of sweetness and texture, making them a favorite for celebrations and everyday snacking alike.

Making alfajores at home is simpler than it may seem. With just a few ingredients and some care in preparation, you can create these delicious cookie sandwiches that will impress family and friends. The process involves preparing the dough, baking the cookies, and assembling them with the filling of your choice. Once you’ve mastered the basic recipe, you can experiment with various flavors and fillings to make them your own.

Ingredients (Serves 4-6)

• 1 cup all-purpose flour
• 1 cup cornstarch
• ½ cup unsalted butter, softened
• ½ cup powdered sugar
• 1 egg yolk
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1 cup dulce de leche
• Powdered sugar for dusting (optional)

Cooking Instructions

1. Prepare the Dough: In a large mixing bowl, cream together the softened butter and powdered sugar until light and fluffy. Add the egg yolk and vanilla extract, mixing until well combined.

In a separate bowl, whisk together the all-purpose flour, cornstarch, and baking powder. Gradually add the dry ingredients to the wet mixture, stirring until the dough forms. It should be soft but not sticky.

2. Chill the Dough: Once the dough is formed, wrap it in plastic wrap and refrigerate for about 30 minutes. This will help the dough firm up, making it easier to roll out and cut into shapes.

3. Roll and Cut: Preheat your oven to 350°F (175°C). On a lightly floured surface, roll out the chilled dough to about ¼-inch thickness. Use a round cookie cutter (about 2 inches in diameter) to cut out cookies.

Place them on a baking sheet lined with parchment paper, leaving space between each cookie.

4. Bake the Cookies: Bake the Cookies in the preheated oven for 10-12 minutes, or until they’re lightly golden around the edges. Be careful not to overbake them, as you want them to remain soft.

Remove from the oven and allow them to cool completely on a wire rack.

5. Assemble the Alfajores: Once the cookies have cooled, take a generous spoonful of dulce de leche and spread it on the flat side of one cookie. Top with another cookie, pressing gently to create a sandwich.

Repeat this process until all cookies are filled.

6. Finish and Serve: Dust the assembled alfajores with powdered sugar for a decorative touch, if desired. Allow them to rest for a few minutes before serving to let the flavors meld together.

Extra Tips

For an added twist, consider rolling the edges of the filled alfajores in shredded coconut or crushed nuts for extra texture and flavor.

You can also experiment with different fillings, such as chocolate ganache or fruit jams, to create unique variations. Store the alfajores in an airtight container at room temperature for up to a week, allowing the flavors to deepen. Enjoy them fresh or share them with friends for a delightful treat!

Dulce De Leche: Creamy Caramel Spread

Dulce de leche is a traditional Argentinian treat that’s beloved for its rich, sweet flavor and smooth, creamy texture. Often enjoyed as a spread, it can be used to elevate desserts, drizzled over pancakes, or simply enjoyed by the spoonful. The process to create this delectable caramel spread is straightforward, yet it requires patience and care to achieve the perfect consistency and flavor.

This delightful confection is made by slowly simmering milk and sugar together until they caramelize, transforming into a luscious sauce that can be enjoyed in various ways. While many recipes call for condensed milk, this version uses simple ingredients you likely already have in your kitchen. So gather your ingredients and prepare to start on a sweet culinary journey!

Ingredients (Servings: 4-6)

• 4 cups whole milk
• 1 cup granulated sugar
• 1/2 teaspoon baking soda
• 1 teaspoon vanilla extract (optional)
• A pinch of salt

Cooking Instructions

1. Prepare Your Ingredients: Start by measuring out all your ingredients. You’ll need a heavy-bottomed saucepan to guarantee even cooking and prevent burning. This step is vital for a smooth and creamy texture.
2. Combine Ingredients in the Pan: Pour the milk into the saucepan and add the granulated sugar and baking soda. The baking soda helps to prevent the milk from curdling and aids in achieving that beautiful caramel color.
3. Heat the Mixture: Place the saucepan over medium heat and stir the mixture continuously until the sugar is fully dissolved. This is essential to avoid any sugar crystallization later in the cooking process.
4. Simmer and Stir: Once the mixture begins to simmer, reduce the heat to low. Continue to stir frequently, scraping the sides of the pan to incorporate any milk solids that form. This stirring process helps develop the caramel flavor and prevents the mixture from sticking to the bottom of the pan.
5. Cook Until Thickened: Allow the mixture to cook for about 1 to 1.5 hours, or until it thickens to a pudding-like consistency and turns a deep caramel color. The longer you cook it, the thicker it will become. Keep an eye on it and stir regularly to avoid burning.
6. Finish with Flavor: Once your dulce de leche reaches the desired consistency, remove it from the heat. Stir in the vanilla extract (if using) and a pinch of salt to enhance the flavor.
7. Cool and Store: Let the dulce de leche cool to room temperature before transferring it to a glass jar or container. It will thicken further as it cools. Store it in the refrigerator for up to a month.

Extra Tips

When making dulce de leche, patience is key; rushing the cooking process can lead to unwanted burning or uneven texture. If you find the mixture is thickening too quickly, you can add a splash of milk to adjust the consistency.

Additionally, make sure that you use a heavy-bottomed pan to distribute heat evenly and prevent scorching. Enjoy your homemade dulce de leche on toast, in desserts, or straight from the jar!

Matambre: Flank Steak Roll

Matambre, a traditional Argentinian dish, is a delicious flank steak roll filled with a variety of ingredients that create a burst of flavors. This dish is often served during asado (barbecue) gatherings and pairs wonderfully with chimichurri sauce or a fresh salad.

The beauty of matambre lies in its versatility; you can customize the filling with your favorite vegetables, spices, and herbs, making it a delightful option for any occasion.

The cooking method involves marinating the flank steak, filling it with a colorful medley of ingredients, and rolling it up tightly before grilling or baking. The result is a tender, juicy roll that can be sliced into beautiful rounds and served as an impressive centerpiece for your meal.

Whether you’re an experienced cook or a novice in the kitchen, preparing matambre is a rewarding experience that will transport you to the heart of Argentina with every bite.

Ingredients (serving size: 4-6 people):

• 1 flank steak (about 2 pounds)
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon smoked paprika
• 1 cup spinach leaves
• 1 cup roasted red bell peppers, sliced
• 1 cup grated carrots
• 1/2 cup green olives, pitted and chopped
• 2 cloves garlic, minced
• 1/4 cup parsley, chopped
• Kitchen twine or toothpicks for securing the roll

Cooking Instructions:

1. Prepare the Flank Steak: Start by laying the flank steak on a clean surface. Use a meat mallet to gently pound the steak to an even thickness, which will help it roll more easily and cook evenly.

Season both sides with olive oil, salt, black pepper, and smoked paprika, guaranteeing the steak is well coated.

2. Prepare the Filling: In a mixing bowl, combine the spinach leaves, roasted red bell peppers, grated carrots, green olives, minced garlic, and chopped parsley.

Mix everything together to create a vibrant and flavorful filling that will complement the flank steak.

3. Assemble the Roll: Lay the seasoned flank steak flat on a large cutting board. Evenly spread the filling mixture over the surface of the steak, leaving a small border around the edges.

Carefully roll the steak away from you, starting at one end, to create a tight roll. If the filling spills out, gently tuck it back in as you go.

4. Secure the Roll: Once rolled, use kitchen twine to tie the matambre at regular intervals (about 2 inches apart) to keep the filling intact during cooking.

Alternatively, you can use toothpicks to secure the ends and prevent the filling from escaping.

5. Cook the Matambre: Preheat your grill or oven to medium-high heat (about 400°F). If grilling, place the matambre directly on the grill grates and cook for approximately 25-30 minutes, turning occasionally for even cooking.

If baking, place the roll in a baking dish and cover it with aluminum foil. Bake for about 30-35 minutes, then remove the foil and continue baking for another 10-15 minutes, until the meat is cooked through and slightly browned on the outside.

6. Rest and Serve: Once cooked, remove the matambre from the grill or oven and let it rest for about 10 minutes.

This allows the juices to redistribute within the meat. After resting, carefully slice the roll into rounds and serve with your choice of chimichurri sauce or a fresh salad.

Extra Tips: When preparing matambre, feel free to experiment with different fillings to suit your taste.

You can add cheese, herbs, or even different vegetables like zucchini or mushrooms. For added flavor, consider marinating the flank steak for a few hours or overnight before cooking.

Additionally, verify your grill or oven is preheated to achieve a nice sear on the outside, which enhances the overall flavor and texture of the dish.

Enjoy this delightful Argentine classic with family and friends, and savor the rich culinary heritage it represents.

Chimichurri: Flavorful Herb Sauce

Chimichurri is a vibrant and aromatic condiment originating from Argentina, commonly used to accompany grilled meats. This sauce isn’t only easy to prepare but also adds a burst of flavor that elevates any dish. The combination of fresh herbs, garlic, vinegar, and olive oil creates a zesty, herbaceous profile that’s perfect for drizzling over steaks, chicken, or vegetables.

Traditionally served alongside asado, the Argentine barbecue, chimichurri has gained popularity worldwide for its versatility and delicious taste.

Making chimichurri is straightforward, and it requires no cooking – just a bit of chopping and mixing! The key to a great chimichurri lies in using fresh ingredients, especially the herbs. You can customize the recipe by adjusting the garlic, red pepper flakes, or vinegar to match your taste preferences.

Whether you’re planning a summer barbecue or simply want to enhance your weeknight dinner, this sauce is sure to impress.

Ingredients (Serves 4-6 people):

• 1 cup fresh parsley, finely chopped
• 1/2 cup fresh cilantro, finely chopped
• 4 cloves garlic, minced
• 1/2 teaspoon red pepper flakes
• 1/2 cup red wine vinegar
• 1 cup olive oil
• Salt and pepper to taste

Cooking Instructions:

1. Prepare the Herbs: Start by washing the fresh parsley and cilantro thoroughly to remove any dirt or grit. Pat them dry with a clean kitchen towel or paper towels. Finely chop the parsley and cilantro, making sure the pieces are small enough to blend well into the sauce.
2. Mince the Garlic: Take the garlic cloves and peel them. Using a knife, finely mince the garlic until you have a paste-like consistency. This step is vital as it guarantees the garlic flavor is evenly distributed throughout the sauce.
3. Combine Ingredients: In a medium-sized mixing bowl, combine the chopped parsley, cilantro, and minced garlic. Add the red pepper flakes to the mix. This will give the chimichurri a slight kick, but you can adjust the amount according to your spice preference.
4. Mix in Vinegar and Oil: Pour the red wine vinegar into the bowl with the herb mixture. Slowly drizzle in the olive oil while stirring continuously. This will help emulsify the sauce and blend all the flavors together.
5. Season to Taste: Add salt and pepper to the chimichurri mixture. Start with a pinch of salt and a couple of cracks of black pepper, then taste and adjust the seasoning as necessary. The chimichurri should have a balance of acidity from the vinegar and richness from the oil.
6. Let it Rest: For the best flavor, let the chimichurri sit for at least 30 minutes at room temperature. This allows the flavors to meld together and intensify. If you have time, letting it rest for a few hours or overnight in the refrigerator is even better.

Extra Tips:

Chimichurri can be stored in an airtight container in the refrigerator for up to one week. If the sauce thickens in the fridge, simply stir in a little extra olive oil to loosen it up.

Feel free to experiment with different herbs, such as oregano or basil, to create your own unique twist on this classic sauce. Chimichurri not only works as a marinade for meats but also as a dressing for salads or grilled vegetables, making it a versatile addition to your culinary repertoire.