Steak Buenos Aires: Dinner for 10!

Guest Post:

Last night Steaks by Luis held it’s biggest event yet!  10 hungry guests showed up around 8:30 to join in on a fabulous picada with a sampling of various meats and cheeses accompanied by a glass (or two) of a spectacular Argentine sparkling wine.  The atmosphere was jovial as the guests mixed and mingled for a half hour getting to know each other better.  Luis, the asador (grill-master) wants you to feel like you’re at home and that you too are a member of his group of friends and family.

After the picada our host took us on a tour through the kitchen where we got to ‘meet our meat’.  Luis left the parrilla and joined us  to explain, in Spanish, what all we were going to be eating.  No worries folks, speaking Spanish is not a prerequisite for this event.  Tomás, our host, was kind enough to translate everything Luis had to say.  There’s something to be said for getting a lesson on Argentine beef from an actual Argentine in Spanish.

Meat

It’s a very different experience being up close and personal with an enormous, perfectly marbled, beautifully colored slab of beef.  Huge hunk doesn’t even begin to describe it; no puny steaks here that’s for sure.  Next to the steaks sat another tray piled high with all sorts of different goodies.  As Luis explained these were going to be our starters.  There were several different types of sausages, ribs tips, and a pork something or other all of which looked delectable.

We returned to the table and our host poured us a glass of white wine which paired well with the ensalada mixta (mixed salad).  As Tomas explained this salad is a staple at any asado but they’ve taken the liberty of jazzing it up a bit by adding fresh slices of orange and a some parmesan shavings.

When our salad course was finished Tomas invited us to step out onto the deck to see up close and personal everything that Luis was doing.  What was so fantastic about this space that the entire place is floor to ceiling windows.  Essentially it’s set up like a theater and Luis and the ribeye along with the parrilla take center stage. I ventured out on the deck and the first thing that hits you is the wonderfully aromatic smoke, a perfect combination of charcoal and meat that makes your mouth salivate profusely.  Next is the sheer size of the enormous grill.  It was a beautiful thing.

We sat back down at the table and not long after, three massive trays with a medley of meats came to the table.  Serving family style, we all help ourselves to the awe-inspiring spread of meats.  With the amount of food served up to this point it was hard to believe that we still hadn’t even come to the main course yet.

The ribeye arrived and our jaws dropped.  Beautifully plated with a homemade tinted salt and a garnish of parsley and paprika I began to devise my plan of attack for the 16 ounces of beef before me.    Perfectly cooked to my liking, I just dove into it eating until I felt like I was going to burst but not long after I knew that the Argentine beef had won.  It seemed as though it was never ending.  When the plates were cleared and I vowed to myself that I wasn’t going to eat anything else for at least 2 days, Tomas announced that we had one final course, dessert.  As it turns out Luis is not only talented with the grill but he’s also a fantastic baker.  To end our meal we were presented with a piece of dulce de leche cheesecake plated so stunningly that it was almost too pretty to eat.  No worries though, I got over this quickly and savored every mind-blowing bite.

All in all it was a tremendous evening filled with good company, great food, and delicious wine.  How can you go wrong with that?

 

Argentine Beef Cuts vs American Beef Cuts

If any of you have ever lived in, been to or at least heard about Argentina, you will be aware of the famously high quality steak. The steak cuts are slightly different to what you will come across in your favorite BBQ house in the States! Although the quality of the meat may not differ too much from meat of a Texas BBQ, but Argentines’ really have it down to a T the art of how to grill and salt a steak.

Steak House in the USA

A classic style steak house in the United States can’t be beaten by much. But if you should come down to Argentina, getting to a parilla out of the city or even a parrilla in the city is a must do. (However, please don’t confuse this with a traditional Argentine asado, which is not to be found anywhere in the city for visitors, it only happens at the homes of Argentines).

La Cabrera is a well known ‘parrilla’or steakhouse in Buenos Aires.

Below is a picture highlighting the cuts of beef used generally in the US and other regions such as the UK.

As you can see, the area around the neck is divided into more parts.

The (roughly and most common) five different types of steaks you will see in Argentina are Bife de Lomo (tenderloin). Entrana (skirt steak), Asado de tira (short ribs), Vacio (flank steak) and Bife de chorizo (sirloin). There are several other beef cuts that we will write about over the coming days and months, but these are the principal players.

The Bife de Lomo is the most expensive cut, it’s big, tender and juicy. Lomo is a must try at least once, but can often lack a bit of flavour. It is also, ironically, the absolute least Argentine cut of beef. You will basically never find this at any real Argentine asado specifically because it is rather flavorless. Where you will find it is in “milanesas” which is schnitzel or “chicken fried steak”, which is a very common lunch and dinner food in Argentina. It is also a cut that is considered beef for children since it is soft and easy to cut and chew. How ironic!

 

La Entraña

The Entrana is not as large as lomo or bife de chorizo, so is a great choice if you don’t think you’ll finish off a larger option. This is a favorite among the Argentines’ and is a more flavorful, thinner cut of meat. Not the most tender of cuts, between a lomo and a matambre.

The Asado de tira, or ribs, is where you will also see another main difference to the states. In Argentina, the ribs are cut a lot shorter. They are packed full with flavour and are nice and crispy. This is *the* cut of Argentine beef, and can be found at our little Steak events that we do here in Buenos Aires.

The Vacio, or flank steak, probably won’t be found outside of Argentina/Uruguay. This cut will have a coating of fat on the outside, but none on the inside. When cooked to perfection the fat goes crispy and keeps the inside tender and juicy.

The Bife de Chorizo is big a juicy with tasty exterior fat. Just make sure you get it in a good place. as a cheap Bife de Chorizo will be fatty and not so worth it.

A Matambre is another Argentine meat that is popular in Argentina. However is renowned for it’s toughness. So get your jaw prepared!

No matter which cut of Argentine beef you choose, it will certainly be a memorable experience!

 

Best Buenos Aires Steakhouse: Siga La Vaca, Puerto Madero

There is no doubt that there are better parrillas around Buenos Aires but Siga la Vaca combines Argentine food in a buffet format. A successful combination, taking into consideration the crowds that pour into Siga la Vaca on a regular weekday night. Due to its high success you can bet on finding several locations around Buenos Aires, they even have an express option which is their version of fast food. It’s a big location that can easily accommodate large groups with hearty appetites. It’s an ideal choice for those looking for a good value, loud atmosphere and would like to share dinner with a group. You can rest assured that they keep their salad bar fresh and full. You have the option of receiving one beverage, which can be a bottle of wine, a pitcher of beer or soda.

You really do get your moneys worth at Siga La Vaca and I strongly recommend it for those who enjoy buffet style dining with an argentine twist. The waitress was friendly and to my surprise strapped all of our handbags onto our chairs for security purposes, knowing that our bags were secured actually allowed me to enjoy my dinner.

The atmosphere is not too formal and you can bet on quick service! They have a good meat selection with a long front grill exposing a mountain of meat, with just about everything your heart could desire. From chicken to intestines, everything is up for grabs. I definitely enjoyed picking around and trying each one of the different meats on the parrilla, which really allowed me to appreciate the difference between all of the different cuts.

The greatest thing is that they are all accompanied by selections of appetizers, salads and fries without limits.For being an all you can eat parrilla they sure don’t cheap out with the desserts. That being said my favorite part was ending my meal on a sweet note, I had an excellent chocolate lava cake with ice cream. Without a doubt I enjoyed every second of my meal and left the restaurant with the urge to go back soon. So if you’re looking for a buffet style argentine meal at a great value, Siga La Vaca is a Buenos Aires parrilla must do.

 

Argentina Steak: Morcilla in Buenos Aires

In a traditional Argentine asado (steak dinner), you will find that the main entree is preceded by a series of “aperitivos”. These can vary from the delectable provoleta (grilled provolone cheese) or your choice of several different kinds of sausages (chorizos, rinones, chinchulines y mollejas) generally comprised of achuras, or offals. Perhaps the most popular amongst Argentines would be the morcilla, known in English as blood sausage.

This particular sausage tends to be difficult for some to swallow as it is most definitely not for the squeamish. I was lucky enough to try my first morcilla without knowing what it was. Had I known what I was getting into as I sat down for my first authentic asado in Buenos Aires, I may not have given it a chance, but now that I have tried it I continue to go back for more. If you can handle the unique texture of the this “achura”, you will be rewarded by a multitude of flavors hitting you at once. This mixture of pig’s blood, ground up pork, salt, pepper, garlic, onion, paprika, rice, bread crumbs, and nuts truly is one of a kind.

Be prepared, however, to shop around to find a morcilla that appeases your taste buds as recipes vary from butcher to butcher. Expect the sausages to be very dark in color, ranging from dark reddish brown to very dark brown.

These Argentine embutidos (sausages) will come pre-cooked and, therefore, do not require very much cook time making them ideal for an appetizer. At a Buenos Aires parrilla (Buenos Aires steakhouse) morcillas are cooked on lower heat, so as to not break the casing, until the outside becomes crispy and the inside reaches a pleasantly warm temperature. You will not need to add any sort of sauce or seasoning since the ingredients within provide all of the enticing flavors. Morcilla criolla (the larger of two sizes (the other being bombon)) has also been known to be served as a sandwich called morcipan. You can also find morcilla dulce which adds raisins and more nuts to the mix for a sweeter taste.

 

Argentina Steak: Provoleta in Buenos Aires

The Argentines love to start off a traditional asado (steak dinner) with their trademark appetizer called provoleta. Provoleta is a disc of locally-produced provolone cheese that has been seasoned and grilled to be served before the steaks. It was first produced and marketed in 1940 by Natalio Alba. He wanted to combine Argentine cuisine with Italian, since over 50% of Argentines were either Italian immigrants or descendants from Italian immigrants, which is still the case today. With this in mind, Alba took cheese which is a cornerstone of the Italian kitchen and incorporated the Argentine asado by throwing it on the parrilla (grill). Needless to say, this dish soon began its rise in popularity across Argentina.

Fifteen years later, provoleta was given the name “Argentine pulled-curd provolone cheese” to distinguish the alternate technique used in producing this particular cheese. You will be able to find this in any Buenos Aires parrilla (Buenos Aires steakhouse) along with multiple variations of toppings and seasonings. The most common and simple method of preparing provoleta consists of pressing a healthy amount of chilli and oregano firmly into the cheese in order to avoid losing the spices into the fire. However, there are many different options as everyone has the opportunity to experiment with their own. Some recommendations include an addition of oil, other spices, or even topped with chimichurri sauce (another original Argentine concoction). Actually cooking your own provoleta can be a little tricky, that is if you do it the correct way and place the cheese disc directly on the grill.

The asador (grill master) has to be careful not to allow the cheese to melt through the grates. This can be avoided by allowing the cheese to sit at room temperature for approximately an hour before cooking. Your provoleta will form a film around the exterior that enables the cheese to become crispy when cooked over the hot coals instead of a melty glob that you cannot retrieve from the parrilla. If you prefer an easier approach, you can wrap it in aluminum foil or simply place it on a pan before cooking it. Once each side has had its chance to develop that desired crispiness, serve it alone or along with a slice of bread.

 

Argentina Steak: Ojo de bife in Buenos Aires

The relatively unknown ojo de bife is considered one of the most versatile and tasty steaks that Argentina has to offer. It can be baked or grilled and can be seasoned with herbs and mustard or a simple salt rub as is the common method of Buenos Aires parrillas (Buenos Aires steakhouses). It consists of the Longissimus dorsi muscle which is taken from a larger cut of beef known in Spanish as bife ancho and in English as the rib-eye. The rib-eye is trimmed of the spinalis dorsi, longissimus costarum, and multifidus dorsi which contain the majority of the fat and membranes. What is left is a satisfying cut of Argentine steak with the tenderness of bife de lomo (beef tenderloin) and a unique flavor that rivals that of an entrana (flank steak) or a bife de chorizo (New York strip). 

The ojo de bife earns its mouthwatering “sabor” from a perfect amount of marbling (lines of fat between the muscles of the meat that give the beef flavor). Despite the various different ways to prepare these steaks, it is only on the parrilla (grill) that the full potential of ojo de bife’s flavors is realized. It is custom in the majority of Argentine asados (steak dinners) that the only necessary seasoning is salt.

So if you want to experience an authentic ojo de bife, I recommend that you bypass the herb and mustard seasoning mentioned beforehand and do as the Argentines do. However, you should only add the salt after they have already cooked 5 minutes on each side with high heat. Then, move the steaks to medium heat where you let them rest until juices start to emerge. Careful not to fall under the spell of the aroma at this point, and allow yourself to flip them one more time until yet again the juices begin to flow. At this time, you know that your Argentine steak dinner is finished and should be served immediately while it is still hot. And if you are not too handy with a grill, make the trip to Buenos Aires where you will find the best ojo de bife around.

El ojo de bife, un corte relativamente desconocido, se considera uno de los bifes más versátiles y saborosos que puede ofrecer la Argentina. Se puede ser horneado o asado, y tiene varias maneras de preparación que incluye una guarnición de hierbas y mostaza o una adición sencilla de sal como se hace en las parrillas de Buenos Aires. El ojo de bife consiste en el músculo longissimus dorsi el cual se deriva de un corte más grande. El carnicero corta los músculos spinalis dorsi, longissimus costarum y multifidus dorsi los cuales contienen la mayoría de la grasa y de las membranas. Lo que queda es un corte satisfactorio de carne argentina con la ternura de bife de lomo y un sabor único que rivaliza con el de un entraña o un bife de chorizo. El ojo de bife gana su sabor de una cantidad perfecta del marmoleo. A pesar de las varias maneras de preparar estos bifes, es sólo a la parrilla que el potencial de los sabores de ojo de bife se realiza.

Es costumbre en la mayoría de los asados argentinos que lo único necesario condimento es la sal. Por lo tanto si querés experimentar un auténtico ojo de bife, recomiendo que se omite la mezcla de hierba y mostaza mencionada previamente y que haces como los argentinos hacen. Sin embargo, sólo se debe añadir la sal después de que los bifes han cocinado 5 minutos por cada lado con fuego alto. A continuación, mueva los filetes a fuego medio, donde se les deja descansar hasta que los jugos comienzan a emerger.

Con cuidado de no caer bajo el hechizo de su aroma en este punto, y permita que voltear una vez más, hasta que los jugos empiezan a fluir otra vez. En este momento, sabes que la comida se termina y se debe servir inmediatamente, mientras todavía está caliente. Y si no está muy hábil con la parrilla, haz un viaje a Buenos Aires donde se encuentra el mejor ojo de bife en el mundo.

 

Argentina Steak: Chorizo in Buenos Aires

Whether it be chorizo, morcilla (blood sausage) or salchicha parrillera (a longer, thinner version of chorizo), a traditional Argentine asado (steak dinner) always starts with a pre-meal sausage. The kingpin of these choices is the chorizo as it is loved by almost everyone. Argentines like to begin a meal with these “embutidos” in order to set the tone for the evening which is bound to involve a seemingly endless supply of some of the finest steaks in the world. Normally, people limit themselves to a single chorizo so as to not ruin their appetite for the marathon to come, however those with plenty of room to spare will go for two because they are just that tasty.

More often than not these sausages are stuffed with pork and various spices such as salt, pepper and garlic, though other variations involve replacing the pork with beef or the addition of paprika, sweet red pepper, and hot chilli pepper flakes. Much like when shopping for morcilla, you will have to find the right butcher for you as recipes change from shop to shop. Look for the chorizos to be light pink in color, and try to avoid those with little gray spots because that suggests that they may have mixed older meat into the “embutido”. It is also recommended that you ask the butcher when the sausages were put together just to be sure. Grilling sausage in Buenos Aires requires a slightly different technique than that of coveted Argentine steaks.

Normally the asador (grill master) cooks over high heat and very quickly, but the chorizo needs to be cooked over lower heat so that the casing remains intact. Although it is up to you whether you want to puncture the casings with the intention of making a dryer sausage. Just be careful when you choose to do so as you may induce a hot geyser of grease to launch from your “embutido”. The chorizo is most commonly eaten with a fork and a knife when served at a Buenos Aires parrilla (Buenos Aires steakhouse), but it is most popularly eaten as a sandwich known as a choripan and topped with an original Argentine sauce called chimichurri.

 

Argentina Steak: Tira de Asado in Buenos Aires

The most coveted beef cut amongst Argentines, tira de asado, has made a name for itself simply because it is so full of flavor. These short ribs, also commonly known as “flaken-style” ribs, are quite the contrast to how ribs are found in the United States. They cut the rack transversally as opposed to cutting along the bone and keeping it intact. This produces a larger, thin cut of rib meat with bits of bone within. Therefore, the tira de asado can be cooked quickly and very hot, as they like to do in an Argentine asado (Argentine steak dinner), without making the meat tough and chewy. Instead, the beef becomes flavorful and pleasantly crispy.

This method seems to trump that of the United States which requires an abundant amount of basting only to be followed by a very long and slow cooking time in order to retain its succulence. Another positive to ordering tira de asado at a Buenos Aires parrilla (Buenos Aires steakhouse) is that it remains relatively inexpensive for such a nice cut of Argentine steak.

If you are looking to attempt your own Argentine asado, tira de asado, much like entrana (skirt steak), can be served before the rest of the steaks have finished due to its quick cook time, or you can save it for the main dish. In Buenos Aires, short ribs are given an ample amount of salt before being placed on the parrilla (grill). Once it is on the grates, the tira de asado is left to 10-15 minutes of high-heat charring. If you are cooking it yourself, you will find that these ribs emit an appetizing aroma from the roasting of the bone chunks that provide this cut of beef with all of its flavor. If you require a little more zest to your steak that a simple salt rub cannot fulfill, the addition of the original Argentine chimichurri sauce will provide what you are looking for. Also recommended to complement your tira de asado are some grilled plantain and coconut rice.

Buen provecho!

 

Typical Argentine asado

When speaking of Argentina, we talk about Tango, soccer and also grilling. The Argentine “asado” is a unique culinary tradition. Usually the portenos (residents of Buenos Aires) eat an asado surrounded by their friends to have a good time either on Sundays watching soccer games or during the week celebrating something special.

In preparation of a typical barbecue in Argentina, you need to have all the different kinds of meat: bife de lomo (beef tenderloin), bife de chorizo (sirloin strip steak), tira de asado (short ribs), vacio (flank steak), ojo de bife (a specific cut from the ribeye), and entrana (skirt steak), as well as the “achuras”, chorizo (pork sausage) and morcilla (blood sausage).

After you have all the components of an Argentine asado, you have to light a fire with many coals on the grill. You must have charcoal, which like the original wood, has a longer combustion time than other coals. Now you have to wait nearly an hour for the perfect blaze to cook the steak. This means that the grill is not too hot. The secret to making a good and a typical Argentine asado is to salt the meat before you begin grilling the steaks.

Now you need to cook the meat slowly and on each side. You can complete the asado with vegetables and fries. For the vegetables, you must combine and roast chopped onions, olive oil, vinegar, salt, and peppers of all kinds. During this time, you can wait with a tasty Argentina wine and empanadas. When everything is ready, you have to try the steak with a typical Argentine sauce, which is ideal for all cuts of beef, called chimichurri. It consists of parsley, garlic, vinegar, ground red pepper (capsicum) and a little salt. As it is quite easy to do, many people prepare it themselves at home.

A serving size for four people requires 1 tablespoon of chili powder, oregano, paprika, minced garlic, parsley, and salt, 1 handful of rosemary, 1 tablespoon of lemon, and olive oil as needed. You have to mix everything and add olives at the last moment… Ready!

Now you know all the secrets of a great Argentine barbecue, hope you have a good time!

 

Argentina Beef Industry: Global Markets

It is getting harder and harder to find beef from the plains of La Pampa or Buenos Aires Province anywhere else but Argentina itself. In the past decade, the Land of Silver has experienced a vast decline in the amount of beef exports. The trouble began in 2006 when former President Nestor Kirchner implemented a tax increase on all beef exports from 5% to 15% along with stipulations that mandate sales of beef within Argentina to be at not profitable prices in an attempt to increase domestic consumption. This tax hike has sorely hurt the Argentine gauchos’ ability to compete with fellow MERCOSUR members Brazil, Uruguay and Paraguay who have benefited greatly from Argentina’s decline from the top.

Argentina’s last great year, 2005, saw exports of 771,000 tons of beef, whereas last year they were only able to muster a measly 183,000 tons. Placing so much emphasis on the domestic market (which is also experiencing declining numbers) has caused 93.6% of all beef production to be consumed within the borders of Argentina. Many economists blame the demise of the industry entirely on government intervention as it has not only hurt the amount of exports but has also had an adverse effect on production levels. Since the restrictions made in 2006, many farmers were not able to afford to keep up with the cost of cattle farming and have switched to soy farming which is relatively inexpensive and more lucrative in comparison. In correlation with the declining number of cattle farmers, so has the number of head of cattle witnessed a downturn.

The country’s historic average falls around 57 million, and now it stands at about 52 million. As the Argentine beef industry continues to take a beating, it is estimated that 130 slaughter plants and 15,600 jobs will be lost. Sadly, foreigners to Argentina will have to make the costly flight to experience a Buenos Aires parrilla (Buenos Aires steakhouse) in order to enjoy the famous cuts of Argentine steak that are bife de chorizo (New York strip), ojo de bife (a specific cut of ribeye), bife de lomo (tenderloin) and tira de asado (short ribs).

 

 

Se está haciendo más y más difícil encontrar carne de las llanuras de La Pampa o Provincia de Buenos Aires. Se puede encontrar carne en otros sitios pero cada vez menos en Argentina. En la última década, la Tierra de Plata ha experimentado una gran disminución en la cantidad de las exportaciones de carne. El problema comenzó en el 2006 cuando el ex presidente Néstor Kirchner puso en marcha un aumento de los impuestos sobre las exportaciones de carne del 5% al ​​15%, junto con las estipulaciones que las ventas de  de carne en Argentina aumentara el consumo interno. Este aumento de impuestos ha perjudicado gravemente la capacidad de los gauchos argentinos para competir con sus compañeros, los miembros de MERCOSUR que son: Brasil, Uruguay y Paraguay que se han beneficiado enormemente de la decadencia del poder de Argentina. El último gran año de Argentina fue en el 2005, vio la exportación de 771.000 toneladas de carne, mientras que el año pasado sólo fueron capaces de reunir unas 183.000 toneladas. Al poner demasiado énfasis en el mercado interno (que también ha seguido disminuyendo cada vez más) ha causado el 93,6% de toda la producción de carne para el consumo dentro de las fronteras de Argentina.

Muchos economistas culpan la total desaparición de la industria por la intervención del gobierno, ya que no sólo ha afectado la cantidad de las exportaciones, pero también ha tenido un efecto negativo en los niveles de producción. Dado que las restricciones hechas en 2006, muchos agricultores no pudieron darse el lujo de mantenerse al día con el costo de la cría de ganado y se han cambiado al cultivo de soja, que es relativamente barato y más lucrativo en comparación. En correlación con la disminución del número de ganaderos, por lo que el número de cabezas de ganado son testigos de la crisis. El promedio histórico del país cae en torno a 57 millones de dólares, y ahora se sitúa en unos 52 millones de dólares. A medida que la industria de la carne argentina sigue tomando una paliza, se estima que 130 plantas de faena y 15.600 puestos de trabajo se perderán. Lamentablemente, los extranjeros tendrán que hacer un vuelo costoso hasta Argentina para poder obtener la experiencia de la parrilla de Buenos Aires con el fin de disfrutar de los famosos cortes de carne argentina que son bife de chorizo, ojo de bife, bife de lomo  y tira de asado.