In Argentina the population of cows outweighs the human population. It is not surprising then that steak has become a symbol of Argentina, and a delicious one at that.
An iconic food across the South American country, whether you like your steak ‘Vuelta y vuelta’ (super rare) or ‘Bien cocido’ (well-done), you’re sure to be impressed by this carnivorous delicacy.
With more than 50 million cows across the country, many ‘gauchos’ (cowboys) will describe beef as not just a food, but a way of life. Unsurprisingly, the average Argentinian consumes a whopping 65kg of beef each year, the world’s highest rate of beef consumption.
Value for money is in no way compromised when ordering this iconic meal, with a quality steak costing no more than 250 peso, roughly AUD$37.
Often served accompanied by ‘chimichurri’; a green sauce made with olive oil, garlic and parsley, and occasionally ‘salsa criolla’; a combination of diced tomato, onion and parsley, Pick up your Fork suggests Argentina’s steaks make the country a ‘leader in the carnivorous world’.
According to Lonely Planet’s Buenos Aires guidebook, ‘asado’, meaning barbecue, is a family tradition which typically takes place in backyards across the country on Sundays. Outside of the family home, ‘Parrillas’ (steakhouses) will take care of your barbecuing needs.
With a range of cuts of beef on offer, choosing which steak to order is likely to be the only negative when it come to this South American specialty. A few common steak cuts on offer at Parrillas across Argentina include:
Bife de Chorizo – A popular thick, juicy cut of sirloin
Bife de Costilla – A T-bone or Porterhouse steak
Bife de Lomo – The most expensive cut on offer at Parrillas; tender, however often considered less flavoursome
Vacío – A flank steak; chewy, textured and flavourful
Entraña – A thinner, less pricey cut of steak, with a tonne of flavour
The steaks in Argentina won’t just meat your expectations, they’re guaranteed to exceed them.