Chris Arentz of Avedano's Holly Park Market offers tips for five popular Argentinian beef cuts: top sirloin cap, flank steak, skirt steak, short ribs and sweetbreads. Some are custom cuts and must be pre–ordered.
> Top sirloin cap, the muscle above the top sirloin, is known as picanha in both Argentinian estancia grilling and Brazilian churrascaria–style barbecue. Marinate it in olive oil, garlic and salt.
> Flank steak is typically butterflied, pounded flat, stuffed with hardboiled eggs, boiled vegetables and seasonings, rolled and then grilled. It's served in thick
country–style slices or thinly cut as deli meat for sandwiches.
> For grilling skirt steak, ask the butcher to keep the protective skin that Americans usually cut off. Argentinians believe it keeps the meat juicy during grilling.
> Short ribs must be grilled a long time over low heat in order to lose their toughness.
> Grilled sweetbreads are a special treat. Make sure they are very fresh and grill them in pieces on wood skewers that have been soaked in water. Serve them with chimichurri sauce.
This traditional Argentinian green sauce of herbs and garlic is the perfect accompaniment for grilled meats.
Lime juice brightens this traditional South American onion relish.
Earthy olives and capers pack a salty punch that lifts the flavor profiles of beef, lamb and pork.