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Prep
Difficulty
Easy
Time
Estimate
30 mins
A few classic dishes you can make at home that appear at many Argentine restaurants and barbeques. The Ensalada Rusa is a simple potato salad. Start with this as it takes the longest to prepare- you can even make it ahead. The chimichurri can be made ahead as well.
Classic beef from Argentina is grass feed and often in a thin slice. Choose your favorite cut and dress it up with the chimichurri sauce. The steak can be grilled outside or on a stove-top grill pan.
A favorite side dish at Argentine barbecues. A simple combination of potatoes, peas, and carrots with a mellow lemon-mayo dressing. Greek yogurt or a combination of yogurt and mayonnaise is a nice substitute for all mayo. Vegenaise can always be used for a vegan option.
Blended oregano, parsley, oil, and vinegar with a touch of red pepper flakes make an appearance at every Argentine barbecue. Whip this up and dress your next steak or barbecued meat with it. Technically you can try out other herbs, but I have never tried a Chimmichurri without oregano, so be sure to use it even if all you can find is dried not fresh.
The standard house salad throughout Argentina. Sometimes it is livened up with cooked beets, green olives, hearts of palm, or hard-boiled egg slices, but for the most part it is just this simple.
The recipe calls for Rib-Eye which is a lovely, slightly marbled steak. When grilling, a steak with a higher fat content is a good choice as you are less likely to overcook it because the fat can create a barrier. If you are selecting a pasture-raised, grass-fed and/or grain-finished steak the fat content tends to be a bit lower then the meat coming from caged feed-lot cattle giving yet another delicious reason to select a cut with a bit more fat.
