Comida Porteño: Parrilla– Bife de Ojo (Rib Eye) y Entraña (Skirt Steak) con Chimichurri Argentino


Chef Chris is sharing our final course of our evening of comida porteño with the piece de resistance (wrong language): more meat.  Looks pretty good, doesn’t it?


Parrillas are Argentinian steakhouses that specialize in grilled meats. Barbeque, or Asado, typically consists of beef cooked on a grill (parrilla) with an open flame.  Common cuts of beef used in parrillas include lomo (filet), ojo de bife (rib eye) or bife de chorizo (sirloin) as well as chorizo (sausage). The steaks are huge but relatively cheap by U.S. prices, usually for half or one-third the cost. The meat is simply seasoned with salt and pepper. No marinade is used so that nothing masks the flavor of the meat. The beef is cooked fairly slowly over medium heat. Argentines prefer their chargrilled meats to be a punto (medium). Side dishes are also simple and usually consist of a simple green salad and steak fries. We also had grilled provolone cheese (provoleta – a reflection of the Italian influence in Argentine cuisine) at a parrilla in Buenos Aires.


Serves 8

2 lbs rib eye steak

1.5 lbs skirt steak

Season meat with salt and pepper.

Fire up your grill so that all the burners/coals give off an even medium temperature. You want all your meat to be well browned and slightly crispy, but NOT blackened.

Cook rib eye for about 5 minutes per side depending on thickness. Skirt steak is thinner and will cook faster so needs about 2-3 minutes per side. Remove from heat and let rest uncovered for 5 minutes.

Serve with chimichurri (see previous recipe) and a nice red wine such as a delicious Argentine malbec.


This post is part of the second Spicebox Supperclub, the Comida Porteño con Sabor Latino, celebrating the food and drink of Buenos Aires, Argentina.  Come back next week for the final recipe from our menu from Argentina!