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!

 

Best Buenos Aires Steakhouses: La Cholita, Recoleta

In Recoleta La Cholita is easy to access being right off Santa Fe. In fact, that is how I came across this solid traditional Buenos Aires parrilla. It’s a good option for those looking for a place to eat a good meal at a reasonable price with friends. Their proportions are abundant ,so you can bet on getting a good amount of food for your money. I recommend having the provoleta completa which comes in a cast iron skillet with baked provolone cheese, toped with onions, oregano, tomato and a drizzle of olive oil.

I also really enjoyed the salchicha parrillera which is a very flavorful grilled sausage that has a more meaty texture compared to other argentine sausages. As far as argentine steak is concerned la parillada completa (complete grill) a great choice. The dish includes three types of sausages and all kinds of parts of the cow. La prillada is large enough to feed anywhere from 2-5 people and is one of the meals I most recommend.  Other recommended favorites would be the bife de lomo (loin steak)  and bife de Chorizo (sausage steak)  which are served with a side of french fries and calabaza. The fact that the dishes include sides is what sold me, as many restaurants in Buenos Aires often don’t include sides with their entrees.  I don’t recommend it to those looking for a relaxed quite dinner, the tables are really close to one another and the atmosphere is loud.

Their menu on the other hand has many options, they don’t only offer steak but also appetizers and you have the option of building your own salad. I recommend trying the Ensalada la Cholita, which is a bed mixed greens topped with mushrooms, tomatoes, onions, diced peppers and a large piece of chicken pillared. Considered a favorite by not only locals but tourists La Cholita gets very busy at all times of the day, usually requiring a reservation to secure yourself a spot. One of the downsides of this parrilla is that credit cards are not accepted, they do all their transactions in cash only.  The menu is, over all, very reasonably priced so if you’re looking for some good casual dining, do take into consideration this local joint.

 

Best Buenos Aires Steakhouses: Don Julio, Palermo Soho

Located in the heart of Palermo Soho in Buenos Aires, Don Julio is an Argentine steakhouse that has managed to maintain itself in the category of  high quality but pricey restaurants. It has an old school porteno atmosphere: with wooden tables, exposed brick and cow skin placemats.

Personally, I prefer my steak medium rare as opposed to the traditional Argentine method of medium-well or even well done and at Don Julio, although the quality of the meat is high, it has a tendency to be over cooked.What Don Julio does provide you with is the atmosphere that you expect from a traditional parrilla in Buenos Aires. You get a mixed crowd of locals and tourists who pack the place during lunch and dinner, so its great for those who like a more noisy and social atmosphere, but for those looking for some quiet alone time I would go elsewhere. Its location is perfect for those looking for a nice dinner followed by some great shopping, because the Palermo Soho location is surrounded by many boutique design stores featuring Buenos Aires local clothing designers. Don Julio offers empanadas and homemade pastas in addition to steaks on the grill . Its clear to see in the quality of their food that this parrilla takes their cooking seriously and strives to meet expectations, proven by their great reviews and satisfied customers. I recommend trying the ojo de bife ( rib eye), cuadril (rump steak), their chorizo sausages and their pastas.

     Argentina is not just known for their great steaks but also for their wines. Wine is not just part of Don Julio’s decor, their wine list is in my opinion one of the cities most curated, offering great selections. The interesting thing is that you can make your wine selection on an iPad which you can search through according to the type of wine and price range, providing a picture and description of each makes the search that much easier and enjoyable.

The waiters were friendly and knowledgeable, and to my surprise they were patient with tourists as many struggled to order in Spanish and English. What I enjoyed the most had to be the great dessert selection, it  definitely left me with the urge to go back as soon as possible, they have excellent white chocolate brownies, figs with ice cream and many more options. Don Julio left a lasting impression, so for those who are interested in enjoying a great quality meal for an expensive price I definitely recommend it.

¡Buen Provecho!

Ubicado en el corazón de Palermo Soho en Buenos Aires, Don Julio es un asador argentino que ha sabido mantenerse en la categoría de alta calidad, pero también entre uno de los más costosos. Cuenta con un ambiente antiguo porteño: con mesas de madera, ladrillo visto y manteles individuales de piel de vaca.

En mi opinión, yo prefiero el bistec jugoso en comparación con el método tradicional argentino de medio cosido o incluso al punto en el Don Julio, aunque la calidad de la carne es alta, tiene una tendencia a ser más sobre cocido. En Don Julio se ofrece una atmósfera de lo que usted esperaría de una parrilla tradicional de Buenos Aires. Hay una clientela diversa entre lugareños y turistas que llenan el lugar durante el almuerzo y la cena. Este lugar es genial para aquellos que no le moleste un ambiente ruidoso y sociable, pero para aquellos que buscan un poco mas de tranquilidad a solas les recomiendo que vayan a otro lugar. Su ubicación es perfecta para aquellos que buscan una buena cena y continuar con un día de compras. El sitio está en Palermo Soho que está rodeado de muchas tiendas y boutique de diseñadores argentinos. Don Julio ofrece empanadas y pastas caseras, además de carnes a la parrilla. Se toman en serio y se esfuerzan por cumplir con las expectativas, demostrado por sus buenas críticas y clientes satisfechos. Yo recomiendo probar el ojo de bife, cuadril, los chorizos y las pastas.

Argentina no es sólo conocida por sus excelentes carnes, sino también por sus vinos. El vino no es sólo una parte de la decoración de Don Julio, la lista de vinos es en mi opinión una de las ciudades más curada, que ofrece grandes selecciones. Lo interesante es que usted puede hacer su selección de vinos en un iPad que se puede buscar a través de acuerdo con el tipo de gama de vinos y el precio, que proporciona una imagen y descripción de cada uno hace que la búsqueda sea más fácil y agradable.

Los camareros son amables y eficientes, y para mi sorpresa, son muy pacientes con los turistas ya que muchos se encargan de entender en Español e Inglés. Lo que más disfruté había de ser la gran selección de postres, que sin duda me dejó con las ganas de volver de nuevo. Tienen excelentes bizcochos de chocolate blanco, higos con helado y muchísimas más opciones. Para mí, Don Julio me dejo una muy buena impresión, así que para aquellos que están interesados en disfrutar de una gran comida de calidad a un precio caro definitivamente se los recomiendo.

 

Best Buenos Aires Steakhouses: Chiquilín

Going strong for over 80 years, Chiquilín is a fairly large and comfortable Buenos Aires steakhouse with a classic atmosphere that adds to its personality. Located in the city’s center, just a block away from Corrientes Avenue, it is an accessible place, surrounded by some prestigious Buenos Aires theaters. Chiquilin has earned a reputation for its consistent quality and maintains high standards making it a tourist hot spot. Its decor consists of potted plants, sacks of dry cured ham, antique ceiling fans that hang from the rafters and walls of wine. But what really makes them stand out is the high quality of their food and argentine steaks. Now, despite their impeccable reputation the prices are always reasonable, including their extensive wine list.

The clientele is very diverse from lawyers and judges in the daytime and at night the refined bohemian style, decorated with pictures and paintings offers a different climate, enjoyed by the people in show business, music and media, as well as the ever demanding tourist, who are eager to know the locals preferred spots in town..

This place takes their cooking seriously, making great steak heir main principal. That is why they provide exclusive Aberdeen Angus Certifies Special Cuts. In Argentina, these are prized specimens that are carefully selected, and raised with the best pasture, which helps obtain a healthy, natural and tender meat, recognized worldwide. When visiting I strongly recommend: bife de chorizo (sirloin strip steak), ojo de bife (rib-eye), asado de centro (cross cut ribs), tenderloin in pepper sauce, Sole in shrimp sauce, basil crêpes with a spinach and cream-cheese filling in leeks sauce, amongst others. Their menu offers variety and is proven to satisfy anyones demanding needs. The greatest thing is that they have a wide wine and Champagne list at your disposal. You get the best of both worlds here, a great argentine steak followed by a matching wine. Amongst its multiple services, Chiquilin provides 2 hours of free parking for its customers as well as valet parking during the nights. A Buenos Aires must do experience.

¡Buen provecho!

Por más de 80 años sigue con gran éxito, el restaurante de parrilla Chiquilín, lo cual es muy espacioso y  muy cómodo con un ambiente clásico que le da su propia personalidad. Está en el centro de la ciudad, a sólo una cuadra de la Avenida Corrientes, es muy fácil de encontrar, también está rodeado de algunos prestigiosos teatros de Buenos Aires. El Chiquilín ha ganado su excelente reputación por su gran calidad y por  seguir manteniendo ese nivel que a trae a muchos turistas. Su decoración se compone de plantas en macetas, sacos de jamón curado en seco, ventiladores de techo antiguos que cuelgan de las vigas del techo y las paredes de vino. Pero lo que realmente lo hace destacar es la alta calidad de sus alimentos y carnes argentinas. Ahora, a pesar de su impecable reputación de los precios son siempre razonables, incluyendo su extensa carta de vinos.

La clientela es muy diversa desde abogados y jueces en el día y en la noche el estilo bohemio refinado, decorado con cuadros y pinturas ofrece un clima diferente, disfrutado por la gente del mundo del espectáculo, la música y los medios de comunicación, así como el turista cada vez más exigente, que están ansiosos por conocer los lugareños lugares preferidos de la ciudad.

Este lugar toma su rol en la concina muy en serio, tomando el filete de carne como su sello principal. Es por eso que ofrecen exclusivos Aberdeen Angus Certifica cortes especiales. En Argentina, se trata de ejemplares premiados que han sido cuidadosamente seleccionados y criados con los mejores pastos, lo que ayuda a obtener una carne sana, natural y tierna, reconocida por todo el mundo. Durante su visita le recomiendo: bife de chorizo, ojo de bife, asado de centro, solomillo a la pimienta, lenguado en salsa de camarones, crêpes albahaca con espinacas y crema -relleno de queso en salsa de puerros, entre otros. Su menú ofrece una gran variedad y se ha demostrado que satisface a clientes exigentes. La cosa más importante es que tienen una amplia carta de vinos y Champagne a su disposición. Usted obtiene lo mejor de ambos mundos, aquí, un gran asador argentino seguido de un vino a juego. Entre sus múltiples servicios, Chiquilín ofrece 2 horas de estacionamiento gratuito para sus clientes, así como servicio de aparcacoches durante las noches. El Chiquilín es uno de los restaurantes que no se lo puede perder si viene a Buenos Aires.

¡Buen provecho!

 

Argentina Steak: Entrana in Buenos Aires

The entrana is one of the lesser known components of an Argentine asado (steak dinner) that is just now beginning to gain recognition as an ideal choice for grilling. It is a long, thin cut from the diaphragm muscle of the cow that can be less tender than your extremely succulent Argentine cuts, such as bife de lomo (beef tenderloin), vacio (flank steak), or bife de chorizo (New York strip).

However, when cooked in the traditional Argentine manner you will find that this steak is full of flavor. Helping gain its recent popularity in the Buenos Aires “parrillas” (steakhouse) is the fact that it is a relatively inexpensive option. The skirt steak, as it is referred to in English, often comes with a thick layer of fat and muscle membrane. It is up to the “asador” (grill master) whether or not to trim it before grilling. Leaving it on allows the flavorful entrana to retain its juices and develop a crispy exterior, whereas removing it eliminates having to manage the toughness of the membrane.

As far as preparation goes, a simple salt rub will provide an emphasis on the natural flavors of the steak, but it is often left to marinade in chimichurri (an original Argentine grilling sauce) before grilling to help tenderize the meat. Due to the thin nature of this cut, not much cook time is required (between 5 and 7 minutes per side), and therefore, it is sometimes used as an appetizer for an Argentine asado whilst the rest of the meat that takes longer, like your vacio, is left to roast. If served as the main entrée, it is recommended that the entrana be served alongside chips and a salad which greatly compliment this flank steak on a night out in Buenos Aires.

 

La entraña es uno de los elementos menos conocidos de un asado argentino que hasta ahora, está  empezando a ganar reconocimiento como una opción ideal para asar a la parrilla. Se trata de un largo y delgado corte del músculo del diafragma de la vaca, que puede ser menos sensible que los cortes argentinos muy suculentos, como bife de lomo (solomillo de ternera), vacio (arrachera) o bife de chorizo. Sin embargo, cuando se cocinan a la manera tradicional argentina se encuentra que esta carne está llena de sabor. Como fue su recién popularidad en las parrillas de Buenos Aires es el hecho de que es una opción relativamente barata. El bistec de falda, como se le conoce en inglés, a menudo viene con una gruesa capa de grasa y la membrana muscular. Corresponde a la “asador” (amo de la parrilla) o no lo ajustan antes de asar.

Dejando que permita en la entraña sabrosa para retener sus jugos y desarrollar un exterior crujiente, mientras que la eliminación que elimina tener que gestionar la resistencia de la membrana. Por lo que la preparación va, un simple roce sal proporcionará un énfasis en los sabores naturales de la carne, pero a menudo se deja marinar en chimichurri (una salsa original del asado) antes de asar para ayudar a ablandar la carne. Debido a la naturaleza fina de este corte, no es necesario cocinarla mucho tiempo (entre 5 y 7 minutos por cada lado), y por lo tanto, a veces se utiliza como un aperitivo para un asado argentino, mientras que el resto de la carne tarda más tiempo, como el vacio, se deja al asado.

Si se sirve como plato principal, se recomienda que la entraña se sirva junto con patatas fritas y ensalada, que complementan en gran medida esta arrachera en una noche en Buenos Aires.

 

Best Buenos Aires Steakhouses: El Desnivel, San Telmo

El Desnivel is a typical Buenos Aires steakhouse (parrilla) located in San Telmo. With its traditional Argentinian operating hours from noon- 4:30 and 8:00 p.m.- 1:00 a.m. you can expect this place to be packed at all times of the day. This famous argentine steakhouse has always been the locals’ preferred choice from its very beginnings.

In recent years, thanks to hype of its quality meats it has managed to gain huge popularity with tourists and artists. From guidebooks to locals, everyone is recommending El Desnivel! So, what is it that this small business offers that makes it so unique? Well from its decor of faded pictures of iconic argentinians hanging on the walls and the waiters described to be the cheeriest in town, its atmosphere seems to be a little wonky. Nonetheless their argentinian steaks are served in big portions at a good value. You can count on the tables always being full and crowds of people coming and going while slabs of steak sizzle on an open grill. The place is filled with the aroma of steak and fries while the sounds of cumbia come from the speakers mixed with the voices of guests that speak in all languages. If you prefer a quiet, romantic dinner, this loud energetic atmosphere would not be the place to go. Definitely proven to be a traditional argentine parrilla their steaks are prepared with passion and cooked in an argentine style no wonder this place is the talk of the sunday market.

Their menu is more than satisfying and includes their famous bife de chorizo, bife de lomo, asados, blood sausage, grilled ribs , empanadas and much more. Their wine selection is not exclusive but you will find some of Argentina’s classic Malbecs that are inexpensive but drinkable as well as other selections of wine, all for a reasonable price. For delicious steaks on the parrilla, social and authentic atmosphere, and service with character that leaves you and your wallet happy try El Desnivel in San Telmo. Reservations are taken sometimes but are not recommended. It will be busy but turnover seems to be fairly quick.  ¡Buen Provecho!

Donde uno puede disfrutar de un buen y sabroso bistec a un precio adquirible.

El Desnivel es un asador típico ubicado en San Telmo. Con sus horas de operación tradicional de argentina lo cual son del mediodía a 4:30 y de 20:00-1:00 am. Usted encontrará este lugar lleno de gente a cualquier hora del día. Este famoso restaurante de carnes siempre ha sido la opción preferida de los porteños desde el primer día. En los últimos años, gracias a la popularidad de sus carnes por su excelente calidad que ha logrado atraer la atención de los turistas y los artistas.

¡Todo el mundo está recomendando El Desnivel! Desde los guías turísticos hasta la gente local. Entonces, ¿Qué es lo que hace este pequeño negocio que sea tan especial? Pues por su decoración de las imágenes descoloridas de argentinos icónicos que cuelgan en las paredes y por los camareros que describen como el más alegre de la ciudad, su atmósfera parece ser un poco torcidas. Sin embargo, sus carnes argentinas han demostrado ser el mejor. Usted puede contar de que las tablas siempre estén completas y que haiga un gran multitud de gente entrando y saliendo, mientras trozos de carne chisporrotean de la parrilla abierta antes de que sean trasladados a las mesas.

El lugar se llena con el aroma de la carne y patatas fritas bien secas, mientras que los sonidos de cumbia se escuchan de los altavoces y se mezcla con las voces de los invitados que hablan diferentes idiomas. Su menú es más que satisfactorio e incluye su famoso bife de chorizo​​, bife de lomo, asados​​, morcilla, costillas a la parrilla, empanadas y mucho más. Sin duda, ha demostrado ser una parrilla tradicional argentina con las carnes que se preparan con pasión y cocinadas a la perfección, no es de extrañar que este lugar es la comidilla de la ciudad. La selección de vinos no es exclusiva, pero usted encontrará algunos mejores como el Malbec y otras selecciones de vino, todo por un precio razonable. Usted puede ir en la búsqueda de la pareja perfecta de vino tinto para la carne. Por su deliciosa parrilla, excelente y auténtico ambiente y el servicio con buen carácter, que le deja y la grasa de su cartera intenta El Desnivel en Buenos Aires. Reservaciones se toman a veces, pero no se recomiendan. Va a estar muy ocupado, pero la ida y venida de gente es bastante rápida.

¡Buen Provecho!

 

Argentina Steak: Bife de Lomo in Buenos Aires

A genuine Argentine bife de lomo, or as it is translated in English beef tenderloin, is one of the most prized cuts of Argentine steak.

It is taken from the psoas major muscle of the cow which is located beneath the ribs and next to the backbone. In Buenos Aires bife de lomo is recognized as one of the tenderest cuts available since the muscle gets very little work as the cow grazes the plains of La Pampa or Buenos Aires Province. Bife de lomo although super tender can sometimes lack a little “sabor” in comparison to the super flavorful cuts that are bife de chorizo, ojo de bife, and the preferred Argentine cut tira de asado (beef short ribs).

The reason bife de lomo has a more mild flavor is that it has less marbling (the fat within the meat that dissolves during the cooking process making it quite tasty). Still, this does not keep this particular steak cut from being one of the most cherished and expensive in an Argentine asado (steak dinner). One reason for its popularity, aside from beef tenderloin’s tremendous succulence, is the variety of ways in which it can be prepared. In Argentina, it is not uncommon to find bife de lomo on the “parrilla” (grill) in its entirety, cut into steaks (chateaubriand, tournedo or filet mignon) or cubed with the intention skewering the beef.

When cooking this Argentine delicacy, one must keep in mind how lean the meat actually is, because if cooked too long, it will become dry, tough and chewy (this is as opposed to the classic Argentine way of grilling steak cuts like tira de asado (short ribs) and vacio (flank steak) which are much fattier cuts and can be grilled on the parrilla for hours). It is suggested that you cook over a hot fire with a relatively low rack to help seal in the juiciness that this steak has to offer. When cooking the steaks, you can expect to grill them for approximately 5-6 minutes per side. As for cooking a whole bife de lomo, each side will need about 10 minutes.

Be sure to take into account that other variables such as the amount of coals and the thickness of the cut itself must be factored in. Therefore, it is ultimately up to your judgment as the “asador” (grill man or grill master). In order to add a little extra flavor to the meat, you will find that an Argentine parrilla (Argentine steakhouse) will sometimes top bife de lomo with demi-glace and mushrooms or various creamy cheese sauces.