Argentinian Grill Recipes

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.

Chimichurri Sauce

This traditional Argentinian green sauce of herbs and garlic is the perfect accompaniment for grilled meats.

Ingredients:

  • 1 cup parsley leaves, minced
  • ¾ cup fresh oregano leaves, minced
  • 3 tablespoons garlic, finely minced
  • Zest of 1 lemon
  • 2 teaspoons crushed red pepper flakes
  • ¼ cup red wine vinegar
  • ½ cup extra virgin olive oil
  • 1 ½ teaspoons sea salt

Preparation:

  • Mix all ingredients together. Serve immediately. Refrigerate leftovers.

Salsa Criolla

Lime juice brightens this traditional South American onion relish.

Ingredients:

  • 1 cup red bell pepper, diced
  • 1 cup red onion, minced
  • Juice of 1 lime
  • 1 tablespoon parsley, minced
  • 3 tablespoons red wine vinegar
  • ½ cup extra virgin olive oil
  • Salt and pepper to taste

Preparation:

  • Mix all ingredients together. Serve immediately. Refrigerate leftovers.

Tapenade Sauce

Earthy olives and capers pack a salty punch that lifts the flavor profiles of beef, lamb and pork.

Ingredients:

  • 1 ½ cups of pitted minced black olives (like kalamata)
  • 1 tablespoon shallot, minced
  • ½ cup capers, minced
  • Zest and juice of one orange
  • Zest of one lemon
  • ½ cup fresh basil leaves, minced
  • 2 tablespoons parsley, minced
  • ¾ cup extra virgin olive oil
  • Salt and pepper to taste

Preparation:

  • Mix all ingredients together. Serve immediately. Refrigerate leftovers.