Argentinian Steaks for Beginners: Cuts, Asado Traditions, and Must-Try Sauces
Argentinians enjoy an impressive average of 70 kg of beef per person per year—even more in the past. Much of this takes place at the family asado, a traditional barbecue often held on Sundays in backyards nationwide. If invited, go! Here, grilling beef over coals with just salt has been perfected to an art.
Image of parrillada by Diego_3336
Steak houses build on this heritage, offering diverse choices. A parrillada (mixed grill) includes chorizo (beef or pork sausage), pollo (chicken), costillas (ribs), and carne (beef). Exotic options: chinchulines (small intestines), tripa gorda (large intestine), molleja (sweetbreads), ubre (udder), riñones (kidneys), and morcilla (blood sausage). Sized for your party.
Image by Christian Haugen
Opt for prime cuts? Key guide:
1. Bife de chorizo – sirloin; thick, juicy, popular.
2. Bife de costilla – T-bone; bone-adjacent, aka chuleta.
3. Bife de lomo – tenderloin; thin, tender.
4. Cuadril – rump; often thin.
5. Ojo de bife – ribeye; premium small cut.
6. Tira de asado – short ribs; crosswise strips.
7. Vacío – flank; chewy, flavorful.
Default: punto (medium). Jugoso (medium-rare, pink). Vuelta y vuelta or poco cocido (rare). BIen cocido (well-done).
Image of salsa criolla by From Argentina With Love
Don't miss chimichurri: olive oil, garlic, parsley. Try salsa criolla: diced tomato, onion, parsley—rarer find.
