10 Juicy Argentinian Steak Recipes That Showcase World Famous Beef

Argentina’s steak culture is a treasure trove of flavors and techniques that speak of tradition and passion. From the smoky allure of Asado to the zesty punch of chimichurri, each dish offers a delightful experience. If you’re looking to elevate your beef cooking skills, these recipes are sure to inspire. Get ready to explore some mouthwatering dishes that truly highlight Argentina’s world-famous beef. Each recipe promises a unique taste journey that you won’t want to miss.

Traditional Argentine Asado

Asado is more than just a meal in Argentina; it’s a cultural experience that brings family and friends together around a grill, known as a “parrilla.” This traditional dish showcases the rich flavors of Argentine beef, which is prized for its quality and tenderness. The cooking method involves slow-grilling various cuts of meat over wood or charcoal, allowing the natural flavors to develop while infusing a smoky aroma. The experience of an asado goes beyond the food itself, often accompanied by delicious chimichurri sauce, fresh bread, and perhaps a glass of Malbec wine.

To create a mouthwatering asado at home, you’ll want to focus on selecting the right cuts of beef, preparing them properly, and mastering the grilling technique. Popular cuts include short ribs (asado de tira), flank steak (vacio), and sausages (chorizo). The key to a successful asado is patience—allowing the meat to cook slowly and evenly while maintaining its juiciness. Gather your loved ones, light up the grill, and get ready to enjoy an authentic Argentine asado that will transport you straight to the heart of Argentina.

Ingredients (Serving Size: 4-6 people)

• 2 lbs beef short ribs (asado de tira)
• 2 lbs flank steak (vacio)
• 1 lb chorizo sausages
• Sea salt (to taste)
• Black pepper (to taste)
• 1 cup chimichurri sauce (for serving)
• Fresh bread (for serving)
• Optional: vegetables for grilling (such as bell peppers and zucchini)

Cooking Instructions

1. Prepare the Grill: Begin by lighting your charcoal or wood grill. If using charcoal, allow it to burn until covered with a white ash layer. The temperature should be moderate, making certain a slow and even cooking process. If using wood, let it burn down to coals for a similar effect.
2. Season the Meat: Generously season the beef short ribs, flank steak, and chorizo sausages with sea salt and black pepper. For an authentic touch, you can also rub the meat with a little chimichurri sauce before grilling, enhancing the flavor even further.
3. Grill the Chorizo: Start by placing the chorizo sausages on the grill. These will take about 15-20 minutes to cook through. Turn them occasionally to guarantee they’re evenly cooked and develop a nice char on the outside.
4. Grill the Beef Short Ribs: Once the chorizo is nearly done, move it to a cooler part of the grill to keep warm. Lay the beef short ribs on the grill, bone side down. Cook for about 20-25 minutes, turning occasionally. The goal is to achieve a perfect sear and render some of the fat for added flavor.
5. Grill the Flank Steak: After the short ribs, place the flank steak on the grill. This cut cooks relatively quickly, usually taking about 10-15 minutes. Turn it halfway through for even cooking. You want it to be medium-rare for the best texture and flavor.
6. Check for Doneness: Use a meat thermometer to check the internal temperature. The short ribs should reach about 130°F for medium-rare, while the flank steak should be around 130-135°F. Remember that the meat will continue to cook slightly after being removed from the grill.
7. Rest the Meat: Once the meats are cooked to your liking, remove them from the grill and let them rest for about 10 minutes. This allows the juices to redistribute throughout the meat, enhancing its tenderness.
8. Serve: Slice the beef short ribs and flank steak against the grain. Serve alongside the grilled chorizo and chimichurri sauce. Don’t forget the fresh bread to soak up the delicious juices!

Extra Tips

When preparing your asado, consider using a variety of cuts to showcase the best of Argentine beef. If you can, invest in high-quality meat from a local butcher for the best taste.

Don’t be afraid to experiment with different marinades or rubs, but remember that simplicity is key to letting the natural flavors shine. Additionally, having a good supply of chimichurri on hand is essential, as it complements the grilled meats beautifully and adds a fresh, zesty kick to the meal.

Enjoy the process and the company of your guests—after all, an asado is as much about the gathering as it’s about the food!

Chimichurri Grilled Steak

Chimichurri Grilled Steak is a quintessential dish that showcases Argentina’s love for beef and vibrant flavors. This dish combines tender, juicy steaks with a zesty chimichurri sauce, resulting in a mouthwatering experience that’s perfect for any occasion. The chimichurri, a fresh herb condiment, enhances the natural flavors of the grilled steak, making it a favorite among meat lovers.

Whether you’re hosting a barbecue or enjoying a family dinner, this dish is bound to impress. Grilling steak is an art, and with the right technique, you can achieve a perfectly cooked piece of meat every time. The key to success is selecting high-quality cuts of beef, such as ribeye or flank steak, and allowing the chimichurri to marinate the meat to infuse it with flavor.

The vibrant green sauce isn’t only a delicious addition but also adds a pop of color to your plate. Ready to fire up the grill? Let’s get started!

Ingredients (serving size: 4-6 people)

• 2 pounds of ribeye or flank steak
• 1 cup fresh parsley, finely chopped
• 1/2 cup fresh cilantro, finely chopped
• 4 cloves garlic, minced
• 1/2 cup extra virgin olive oil
• 1/4 cup red wine vinegar
• 1 teaspoon red pepper flakes
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Juice of 1 lemon

Cooking Instructions

1. Prepare the Chimichurri Sauce: In a mixing bowl, combine the finely chopped parsley, cilantro, minced garlic, red wine vinegar, olive oil, red pepper flakes, salt, black pepper, and lemon juice. Stir well until all ingredients are mixed thoroughly.

This sauce can be made a few hours ahead of time and stored in the refrigerator to allow the flavors to meld together.

2. Marinate the Steak: Place the steak in a large zip-top bag or a shallow dish. Pour half of the chimichurri sauce over the steak, making sure it’s evenly coated. Seal the bag or cover the dish and let it marinate in the refrigerator for at least 30 minutes or up to 4 hours for maximum flavor infusion.

3. Preheat the Grill: While the steak is marinating, preheat your grill to medium-high heat. Make sure the grill grates are clean and well-oiled to prevent sticking.

4. Grill the Steak: Remove the steak from the marinade and let any excess drip off. Place the steak on the hot grill and cook for 4-6 minutes on one side, depending on the thickness and desired doneness.

Flip the steak and grill for another 4-6 minutes. Use a meat thermometer for accuracy – 130°F for medium-rare, 140°F for medium.

5. Rest the Steak: Once the steak is cooked to your liking, remove it from the grill and let it rest on a cutting board for 5-10 minutes. This allows the juices to redistribute throughout the meat, guaranteeing a tender and juicy steak.

6. Serve: Slice the steak against the grain into thin strips. Drizzle the remaining chimichurri sauce over the sliced steak and serve with your favorite sides, such as grilled vegetables or a fresh salad.

Extra Tips: To elevate your Chimichurri Grilled Steak experience, consider making extra chimichurri sauce to serve on the side. This won’t only enhance the flavors but also allow guests to add more sauce to their taste.

Additionally, if you prefer a smoky flavor, consider adding some wood chips to the grill for that authentic barbecue taste. Finally, always let your meat rest before slicing; this guarantees the juices stay locked in for a perfectly moist steak. Enjoy your meal!

Flank Steak With Provoleta

Flank Steak with Provoleta is a quintessential Argentinian dish that perfectly embodies the country’s rich culinary heritage. The flank steak, known for its robust flavor and tenderness when cooked correctly, is paired with provoleta, a deliciously melted provolone cheese that adds a creamy, savory element to the meal. This dish is often grilled, allowing for the beautiful char and smoky flavors that are characteristic of Argentinian asado (barbecue).

Whether you’re hosting a summer cookout or enjoying a cozy dinner at home, this recipe is sure to impress your family and friends. The combination of perfectly seasoned flank steak and gooey, grilled provoleta creates a delightful balance of flavors that captures the essence of Argentinian cuisine.

The flank steak is marinated with simple yet flavorful ingredients, allowing the natural taste of the beef to shine through. When served together, this dish not only satisfies the palate but also showcases the joy of sharing a meal made with love and tradition.

Ingredients (serving size: 4-6 people)

• 2 lbs flank steak
• 4 cloves garlic, minced
• 1/4 cup olive oil
• 2 tablespoons red wine vinegar
• 1 tablespoon fresh oregano, chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 (8 oz) wheel of provolone cheese
• Fresh parsley, chopped (for garnish)

Cooking Instructions

1. Marinate the Flank Steak: In a bowl, combine minced garlic, olive oil, red wine vinegar, chopped oregano, salt, and black pepper. Mix well. Place the flank steak in a large resealable plastic bag or a shallow dish and pour the marinade over it. Verify the steak is evenly coated. Seal the bag or cover the dish and refrigerate for at least 1 hour, preferably overnight for maximum flavor.
2. Prepare the Grill: Preheat your grill to high heat. If using a charcoal grill, allow the coals to burn until they’re covered with white ash. For a gas grill, verify all burners are turned on to reach a high temperature.
3. Grill the Flank Steak: Remove the flank steak from the marinade and let any excess drip off. Place the steak on the hot grill. Grill for about 5-7 minutes on each side for medium-rare, or until it reaches your desired level of doneness. Use a meat thermometer to check for an internal temperature of about 130°F for medium-rare.
4. Prepare the Provoleta: While the steak is grilling, wrap the provoleta in aluminum foil to prevent it from sticking to the grill. Place it on the grill during the final 5 minutes of cooking the steak. Grill until the cheese is bubbling and melted, about 5 minutes.
5. Rest and Serve: Once the steak is done, remove it from the grill and let it rest for 5-10 minutes to allow the juices to redistribute. Slice the flank steak against the grain into thin strips. Serve the sliced steak on a platter with the melted provoleta alongside. Garnish with chopped parsley for a fresh touch.

Extra Tips

For the best flavor, allow the flank steak to marinate overnight if possible; this will enhance its tenderness and infuse it with more robust flavors. When grilling, be mindful of the heat; flank steak can become tough if overcooked, so using a meat thermometer is ideal for achieving your preferred doneness.

If you can’t find provoleta, any thick slice of provolone cheese can work as a substitute. Finally, serve with a side of chimichurri sauce for an authentic Argentinian experience!

Argentine Beef Empanadas

Argentine Beef Empanadas are a quintessential dish rooted in Argentine culture, celebrated for their flaky crust and savory filling. Often enjoyed as a snack, appetizer, or main dish, these empanadas can be filled with a variety of ingredients, but the beef filling remains a beloved classic. The combination of seasoned ground beef, onions, olives, and spices, wrapped in a golden, crispy pastry, makes for a delicious treat that embodies the flavors of Argentina.

Making Argentine Beef Empanadas at home requires a bit of patience, but the reward is well worth the effort. Whether you’re hosting a gathering or looking for a comforting dish to enjoy with family, these empanadas are sure to impress. Pair them with a side of chimichurri sauce for an authentic Argentine experience, and you’ll find yourself savoring every bite.

Ingredients (Serves 4-6):

• 1 lb ground beef
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 cup green olives, pitted and chopped
• 2 hard-boiled eggs, chopped
• Salt and pepper to taste
• 1 tablespoon olive oil
• 1 package of empanada dough discs (store-bought or homemade)
• 1 egg (for egg wash)

Cooking Instructions:

1. Prepare the Filling: In a large skillet, heat the olive oil over medium heat. Add the finely chopped onion and sauté until translucent, about 5 minutes. Next, add the minced garlic and cook for an additional minute, stirring frequently to prevent burning.
2. Cook the Beef: Add the ground beef to the skillet, breaking it apart with a wooden spoon. Cook until the beef is browned and cooked through, about 7-10 minutes. Drain any excess fat if necessary.
3. Season the Mixture: Stir in the ground cumin, smoked paprika, salt, and pepper. Mix well to combine all the ingredients, allowing the spices to infuse into the beef. Cook for another 2 minutes to let the flavors meld.
4. Add Olives and Eggs: Remove the skillet from heat and fold in the chopped green olives and hard-boiled eggs. Confirm everything is well incorporated, and then let the mixture cool for a few minutes.
5. Assemble the Empanadas: Preheat your oven to 400°F (200°C). On a clean surface, lay out the empanada dough discs. Place a generous spoonful of the beef filling in the center of each disc. Be careful not to overfill.
6. Seal the Empanadas: Moisten the edges of the dough with a little water. Fold the dough over the filling to create a half-moon shape. Press the edges together firmly to seal, then crimp the edges with a fork for a decorative touch.
7. Egg Wash and Bake: Place the empanadas on a baking sheet lined with parchment paper. Beat the egg and brush it over the top of each empanada to give them a golden finish when baked. Bake in the preheated oven for 20-25 minutes, or until golden brown.
8. Serve: Once baked, remove the empanadas from the oven and allow them to cool slightly before serving. Enjoy warm, paired with chimichurri or your favorite dipping sauce.

Extra Tips:

For the best results, allow the filling to cool completely before assembling the empanadas to confirm the dough doesn’t become soggy.

If you want to make the process easier, you can use store-bought dough, but homemade dough can add a delightful touch to the final dish.

You can also experiment with different fillings, such as cheese, chicken, or vegetables, to suit your taste.

Empanadas can be frozen before baking, making them a great option for meal prep; just remember to adjust baking time if cooking from frozen.

Grilled Ribeye With Garlic and Herbs

Grilled Ribeye With Garlic and Herbs is a quintessential Argentinian dish that beautifully highlights the rich flavors of one of the country’s most beloved cuts of beef. Ribeye steaks are known for their marbling, which provides a tender and juicy texture when cooked properly. This recipe combines the robust flavor of the ribeye with a blend of fresh herbs and garlic, creating a mouthwatering experience that will transport you straight to the heart of Argentina.

The key to achieving the perfect grilled ribeye is to start with high-quality meat and allow it to marinate, which enhances the flavors and tenderizes the steak. This dish is perfect for any occasion, whether you’re hosting a summer barbecue or enjoying a cozy dinner at home. Serve it alongside traditional Argentinian sides like chimichurri sauce, grilled vegetables, or a fresh salad for a complete meal that showcases the vibrant culinary culture of Argentina.

Ingredients (Serves 4-6)

• 4 ribeye steaks (about 1 inch thick)
• 4 cloves garlic, minced
• 1/4 cup fresh parsley, chopped
• 2 tablespoons fresh oregano, chopped
• 1 tablespoon fresh thyme, chopped
• 1/4 cup olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Juice of 1 lemon

Cooking Instructions

1. Prepare the Marinade: In a mixing bowl, combine the minced garlic, chopped parsley, oregano, thyme, olive oil, salt, black pepper, and lemon juice. Whisk together until well blended. This marinade infuses the ribeye with aromatic flavors and keeps the meat juicy during grilling.
2. Marinate the Steaks: Place the ribeye steaks in a large resealable plastic bag or a shallow dish. Pour the marinade over the steaks, ensuring they’re evenly coated. Seal the bag or cover the dish, then refrigerate for at least 1 hour, or up to 4 hours for maximum flavor. This step is vital for tenderizing the meat and enhancing the overall taste.
3. Preheat the Grill: About 15-20 minutes before grilling, preheat your grill to high heat. Make sure the grates are clean and lightly oiled to prevent sticking. A hot grill is necessary for achieving those beautiful sear marks and a flavorful crust.
4. Grill the Steaks: Remove the steaks from the marinade and let any excess marinade drip off. Place the ribeyes on the hot grill and cook for about 4-5 minutes on each side for medium-rare doneness. Adjust the cooking time based on your desired level of doneness. Use tongs to flip the steaks, as piercing them with a fork can release the juices.
5. Rest the Meat: Once cooked to your liking, remove the ribeyes from the grill and transfer them to a cutting board. Allow the steaks to rest for about 5-10 minutes. Resting lets the juices redistribute throughout the meat, ensuring a juicy and flavorful bite.
6. Serve and Enjoy: Slice the ribeye against the grain and serve with your favorite sides. Drizzle with additional olive oil or chimichurri sauce for an authentic Argentinian experience.

Extra Tips

For a more intense flavor, consider adding a pinch of red pepper flakes to the marinade for a little heat. Additionally, make sure to let your steaks come to room temperature before grilling for even cooking.

If you prefer a smokier flavor, consider using wood chips on the grill or a charcoal grill, which can enhance the overall taste of the ribeye. Finally, always let the meat rest after cooking; this is a significant step that can’t be overlooked for achieving the best texture and flavor.

Skirt Steak With Roasted Vegetables

Skirt steak is a flavorful cut of meat that’s perfect for grilling or pan-searing, making it a favorite in Argentinian cuisine. This cut is known for its rich, beefy flavor and tenderness when cooked correctly.

Paired with roasted vegetables, this dish not only highlights the juicy steak but also balances it with the natural sweetness and earthiness of seasonal vegetables. The combination creates a satisfying meal that’s certain to impress family and friends.

To elevate the experience, marinating the skirt steak in a simple yet aromatic blend of herbs and spices enhances its flavor even further. The roasted vegetables can vary based on personal preference, but a mix of bell peppers, zucchini, and red onions adds a beautiful color and nutritional value to the dish.

Served alongside a light chimichurri sauce, this skirt steak and roasted vegetable recipe is perfect for gatherings or a cozy dinner at home.

Ingredients (serving size: 4-6 people):

• 2 pounds skirt steak
• 3 tablespoons olive oil
• 3 cloves garlic, minced
• 2 tablespoons red wine vinegar
• 1 tablespoon fresh oregano, chopped (or 1 teaspoon dried)
• 1 teaspoon paprika
• Salt and pepper to taste
• 2 bell peppers (red and yellow), sliced
• 1 medium zucchini, sliced
• 1 medium red onion, cut into wedges
• Fresh parsley for garnish (optional)

Cooking Instructions:

1. Marinate the Skirt Steak: In a bowl, combine olive oil, minced garlic, red wine vinegar, oregano, paprika, salt, and pepper. Mix well. Place the skirt steak in a large resealable bag or a shallow dish and pour the marinade over the meat. Verify it’s well-coated. Seal the bag or cover the dish and refrigerate for at least 1 hour, preferably overnight, to allow the flavors to penetrate the meat.
2. Preheat the Oven: While the steak is marinating, preheat your oven to 425°F (220°C). This high temperature will help caramelize the vegetables for a delicious roasted flavor.
3. Prepare the Vegetables: In a large mixing bowl, combine the sliced bell peppers, zucchini, and red onion. Drizzle with olive oil, and season with salt and pepper. Toss the vegetables until they’re evenly coated with oil and seasoning.
4. Roast the Vegetables: Spread the seasoned vegetables in a single layer on a baking sheet. Roast in the preheated oven for about 20-25 minutes, or until the vegetables are tender and slightly charred, tossing halfway through for even cooking.
5. Cook the Skirt Steak: While the vegetables are roasting, heat a grill pan or skillet over medium-high heat. Remove the skirt steak from the marinade, allowing excess to drip off. Cook the steak for about 3-4 minutes on each side for medium-rare, depending on thickness. Use a meat thermometer to check for doneness (130°F for medium-rare).
6. Rest and Slice the Steak: Once cooked to your liking, remove the steak from the heat and let it rest for 5-10 minutes. This allows the juices to redistribute. After resting, slice the steak against the grain into thin strips.
7. Serve: Plate the sliced skirt steak alongside the roasted vegetables. Garnish with fresh parsley if desired, and serve with chimichurri sauce for an extra burst of flavor.

Extra Tips: When cooking skirt steak, be mindful not to overcook it, as it can become tough. Make sure to slice against the grain for tender bites.

For added flavor, consider using different herbs in the marinade, such as thyme or rosemary. Additionally, you can customize the roasted vegetables to include your favorites, verifying that the dish meets your taste preferences. Enjoy your Argentinian feast!

Bife De Chorizo With Salsa Criolla

Bife De Chorizo, a thick cut of sirloin steak, is a classic dish in Argentine cuisine known for its rich flavor and tenderness. This delicious steak is often grilled to perfection, showcasing the natural beef flavor while maintaining a juicy texture.

Paired with Salsa Criolla, a vibrant and invigorating condiment made from a mix of vegetables, this dish becomes a celebration of Argentine flavors that’s sure to impress at any gathering.

To prepare Bife De Chorizo with Salsa Criolla, you’ll need to focus on both the steak and the sauce. The key to a great Bife De Chorizo lies in the quality of the meat and the cooking method. Grilling over high heat will create a beautiful crust while keeping the inside succulent. As for the Salsa Criolla, it adds a wonderful contrast to the rich meat, bringing freshness and zing to each bite.

Ingredients (serving size: 4-6 people)

• 2.5 lbs Bife De Chorizo (sirloin steak)
• Salt (to taste)
• Black pepper (to taste)
• Olive oil (for grilling)

For the Salsa Criolla:

• 1 large onion, finely chopped
• 1 red bell pepper, finely chopped
• 1 green bell pepper, finely chopped
• 1 medium tomato, seeded and diced
• 1/4 cup fresh parsley, finely chopped
• 1/4 cup red wine vinegar
• 1/4 cup olive oil
• Salt and pepper (to taste)

Cooking Instructions

1. Prepare the Steak: Remove the Bife De Chorizo from the refrigerator and let it rest at room temperature for about 30 minutes prior to cooking. This helps the meat cook evenly. Season generously with salt and black pepper on both sides.
2. Preheat the Grill: Preheat your grill to high heat. If using a charcoal grill, make certain the coals are hot and ashed over. A hot grill will create a nice sear on the steak.
3. Grill the Steak: Place the Bife De Chorizo on the grill and cook for about 5-7 minutes on one side without moving it. This allows for a good crust to form. Flip the steak and cook for another 5-7 minutes for medium-rare, adjusting the time according to your preferred doneness. Use a meat thermometer for accuracy (130°F for medium-rare).
4. Rest the Steak: Once cooked to your liking, remove the steak from the grill and let it rest for at least 10 minutes. Resting allows the juices to redistribute, guaranteeing a juicy steak.
5. Make the Salsa Criolla: While the steak is resting, prepare the Salsa Criolla. In a mixing bowl, combine the chopped onion, bell peppers, diced tomato, and parsley. Drizzle with red wine vinegar and olive oil, then season with salt and pepper. Mix well and let it sit for a few minutes to allow the flavors to meld.
6. Serve: Slice the Bife De Chorizo against the grain into thick slices and arrange on a serving platter. Spoon the Salsa Criolla generously over the steak or serve it on the side for guests to add as desired.

Extra Tips

For the best flavor, choose high-quality, grass-fed beef if possible, as it tends to have superior taste and tenderness.

When grilling, avoid pressing down on the steak with a spatula, as this will squeeze out the juices and lead to a drier steak. Additionally, feel free to customize your Salsa Criolla by adding other ingredients like diced jalapeños for heat or a splash of lemon juice for extra brightness.

Enjoy your homemade Bife De Chorizo with its vibrant Salsa Criolla!

Argentine Steak Tacos

Argentine Steak Tacos are a mouthwatering fusion that brings together the rich flavors of Argentinian steak and the beloved taco format. With tender, marinated steak grilled to perfection, paired with fresh toppings, these tacos aren’t only delicious but also easy to prepare. The secret lies in the marinade that infuses the meat with a burst of flavor, making each bite a delightful experience.

Perfect for gatherings or a casual family dinner, these tacos will surely impress your guests. To elevate the experience, you can serve these tacos with traditional Argentine sides such as chimichurri sauce, which adds an herby freshness that complements the grilled beef. The combination of textures and flavors—from the smoky meat to the crunch of fresh toppings—creates a dish that’s both satisfying and vibrant.

Get ready to begin a culinary journey to Argentina with this delightful recipe!

Ingredients (Serves 4-6):

• 1.5 pounds flank steak
• 1/4 cup olive oil
• 3 tablespoons red wine vinegar
• 4 cloves garlic, minced
• 1 teaspoon paprika
• 1 teaspoon cumin
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon crushed red pepper flakes (optional)
• 12 small corn or flour tortillas
• 1 cup diced tomatoes
• 1 cup shredded lettuce
• 1 avocado, sliced
• 1/2 cup crumbled queso fresco
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)

Cooking Instructions:

1. Marinate the Steak: In a bowl, whisk together olive oil, red wine vinegar, minced garlic, paprika, cumin, salt, black pepper, and crushed red pepper flakes (if using). Place the flank steak in a resealable plastic bag or a shallow dish, pour the marinade over the steak, and make certain it’s well coated.

Seal the bag or cover the dish and refrigerate for at least 1 hour, or ideally overnight for maximum flavor.

2. Preheat the Grill: When you’re ready to cook, preheat your grill to medium-high heat. This will guarantee that your steak sears properly and develops a nice char while keeping the inside juicy.

3. Grill the Steak: Remove the steak from the marinade and let any excess marinade drip off. Place the steak on the preheated grill and cook for about 5-7 minutes on each side for medium-rare, or until it reaches your desired doneness.

Use a meat thermometer for accuracy; the internal temperature should be around 130°F for medium-rare.

4. Rest the Steak: Once cooked, remove the steak from the grill and let it rest on a cutting board for about 5-10 minutes. This allows the juices to redistribute throughout the meat, guaranteeing a tender bite.

5. Slice the Steak: After resting, Slice the Steak against the grain into thin strips. This is vital as slicing against the grain helps to keep the meat tender and easy to chew.

6. Warm the Tortillas: While the steak is resting, Warm the Tortillas on the grill for about 30 seconds on each side or until they’re pliable and lightly charred. You can also warm them in a skillet over medium heat.

7. Assemble the Tacos: Place a few slices of grilled steak on each tortilla. Top with diced tomatoes, shredded lettuce, avocado slices, and crumbled queso fresco. Garnish with fresh cilantro and serve with lime wedges on the side.

Extra Tips:

For an authentic touch, consider making your own chimichurri sauce to drizzle over the tacos just before serving. This zesty sauce made from parsley, garlic, olive oil, and vinegar complements the steak beautifully.

Additionally, feel free to experiment with different toppings, such as pickled red onions or spicy salsa, to customize the tacos to your taste. Enjoy your Argentine Steak Tacos with a cold beverage for the perfect meal!

Marinated Short Ribs

Argentinian cuisine is renowned for its rich, flavorful beef dishes, and marinated short ribs are no exception. These tender, juicy cuts of meat are perfect for barbecuing or grilling, allowing the robust flavors of the marinade to infuse the meat.

Marinated short ribs are often served with a fresh chimichurri sauce, which adds a vibrant and zesty punch, making this dish a true celebration of Argentinian flavors. Whether you’re hosting a summer barbecue or a cozy dinner at home, marinated short ribs are sure to impress your guests and tantalize their taste buds.

The key to achieving the ideal marinated short ribs is to allow ample time for the meat to soak up the marinade. This not only enhances the flavor but also helps to tenderize the meat. The marinade typically includes a combination of garlic, herbs, and acids that work together to create a mouthwatering dish.

Cooking the short ribs to a perfect medium-rare will guarantee that they remain juicy and flavorful. Serve these ribs with grilled vegetables or a fresh salad for a complete meal that embodies the spirit of Argentinian cuisine.

Ingredients (Serves 4-6):

• 3-4 pounds beef short ribs
• 1/2 cup olive oil
• 1/4 cup red wine vinegar
• 4 cloves garlic, minced
• 1 tablespoon fresh oregano, chopped
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• 1 teaspoon red pepper flakes
• Salt and pepper, to taste
• Fresh parsley, for garnish

Cooking Instructions:

1. Prepare the Marinade: In a large mixing bowl, combine the olive oil, red wine vinegar, minced garlic, chopped oregano, rosemary, thyme, red pepper flakes, salt, and pepper. Whisk the ingredients together until well combined, creating a fragrant marinade.
2. Marinate the Ribs: Place the beef short ribs in a large resealable plastic bag or a shallow dish. Pour the marinade over the ribs, making sure they’re well coated. Seal the bag or cover the dish with plastic wrap. Refrigerate for at least 4 hours, or overnight for the best flavor.
3. Preheat the Grill: When you’re ready to cook, preheat your grill to medium-high heat. If you’re using a charcoal grill, make sure the coals are hot and ashy. This guarantees a great sear on the meat.
4. Grill the Short Ribs: Remove the short ribs from the marinade and let excess marinade drip off. Place the ribs on the hot grill, bone side down. Grill for about 5-7 minutes on each side, or until they develop a nice char and reach an internal temperature of 130-135°F for medium-rare.
5. Rest and Serve: Once cooked to your desired level of doneness, remove the short ribs from the grill and let them rest for about 5-10 minutes. This allows the juices to redistribute within the meat. Slice the ribs between the bones and serve garnished with fresh parsley and your choice of sides.

Extra Tips:

For the best results, choose high-quality short ribs with good marbling, as this will enhance flavor and tenderness during cooking. If you don’t have a grill, you can also cook these ribs in the oven at a high temperature or in a slow cooker.

Additionally, the marinade can be adjusted to suit your taste; feel free to experiment with different herbs or spices. Always allow the ribs to rest after grilling for maximum juiciness, and don’t hesitate to serve them with a side of chimichurri for an authentic Argentinian experience.

Beef Tenderloin With Malbec Reduction

Beef Tenderloin With Malbec Reduction is a classic Argentinian dish that showcases the country’s love for beef and fine wines. This dish combines tender cuts of beef with a rich, flavorful reduction made from Malbec wine, creating a sumptuous meal that’s perfect for any special occasion or a cozy dinner at home. The tenderloin is known for its buttery texture and rich flavor, making it the ideal choice for this elegant recipe.

To enhance the dish, the Malbec reduction is infused with aromatics such as shallots and garlic, which complement the natural flavors of the beef beautifully. As the wine reduces, it transforms into a glossy sauce that adds depth and complexity to the dish. Paired with sides like roasted vegetables or creamy mashed potatoes, Beef Tenderloin With Malbec Reduction is sure to impress your family and friends.

Ingredients (Serves 4-6)

• 2 lbs beef tenderloin, trimmed
• Salt and pepper, to taste
• 2 tablespoons olive oil
• 1 shallot, finely chopped
• 2 cloves garlic, minced
• 1 cup Malbec wine
• 1 cup beef broth
• 2 tablespoons unsalted butter
• Fresh parsley, chopped (for garnish)

Cooking Instructions

1. Prepare the Beef Tenderloin: Take the beef tenderloin out of the refrigerator and let it rest at room temperature for about 30 minutes before cooking. This allows the meat to cook more evenly. Pat it dry with paper towels and season generously with salt and pepper on all sides.
2. Sear the Beef: In a large skillet or frying pan, heat the olive oil over medium-high heat. Once the oil is hot and shimmering, carefully add the beef tenderloin to the pan. Sear the meat for about 4-5 minutes on each side, or until a golden brown crust forms. Use tongs to turn the meat. Once seared, transfer the tenderloin to a plate and tent with foil to keep warm.
3. Make the Malbec Reduction: In the same skillet, reduce the heat to medium and add the chopped shallot and minced garlic. Sauté for about 2 minutes, stirring frequently, until the shallots are translucent and fragrant. Be careful not to burn the garlic.
4. Deglaze the Pan: Pour in the Malbec wine, scraping the bottom of the skillet with a wooden spoon to release any browned bits. This adds flavor to the sauce. Bring the wine to a boil and let it reduce by half, which should take about 5-7 minutes.
5. Add the Beef Broth: Pour in the beef broth and continue to simmer until the sauce thickens slightly, about another 5-10 minutes. The sauce should coat the back of a spoon when it’s ready.
6. Finish the Sauce: Remove the skillet from the heat and whisk in the unsalted butter until melted and the sauce is glossy. Season the sauce with salt and pepper to taste.
7. Serve: Slice the beef tenderloin into thick medallions and arrange them on a serving platter. Drizzle the Malbec reduction over the meat and garnish with fresh chopped parsley. Serve immediately with your choice of sides.

Extra Tips

For the best results, choose a high-quality Malbec wine that you enjoy drinking, as its flavor will shine through in the reduction. Additionally, letting the beef rest after cooking is vital to allow the juices to redistribute, ensuring a juicy and tender bite.

If you’re looking to elevate the dish further, consider adding sautéed mushrooms or a sprinkle of fresh herbs to the sauce just before serving for an extra layer of flavor.