Discover the Top 10 Classic Argentine Beef Dishes You Must Try (Part 1)

1.🥩Argentine Chorizo Steak (Bife de chorizo)
Bife de chorizo is a cut of Argentine beef, equivalent to the American New York strip steak, sirloin, and traditionally used for asado, which is a cut from the upper part of the loin. This is a thick, juicy steak with a fairly large layer of fat on top. It has several varieties, namely bife de chorizo angosto (thin cut) and bife de chorizo mariposa (butterfly cut).

If you want to judge the quality of someone’s barbecue or the place where it is being held, order this steak. Additionally, if the food you receive has too much fat, know that you are eating something cheap and of poor quality.

2.🥩Neapolitan Milanesa Steak (Milanesa napolitana)
Milanesa napolitana is a traditional Argentine dish originating from Buenos Aires. It consists of a breaded milanesa steak, fried, then topped with a slice of ham, a rich tomato sauce, and thick slices of mozzarella cheese, which melt under the broiler.

It is usually served with French fries. Leftovers can be used to make a delicious sandwich called sánguche de milanesa. The milanesa napolitana is said to have been invented in the 1930s or 1940s at a restaurant named Nápoli, hence its name.

3.🥩Vacío Steak
Vacío is a cut of Argentine beef taken from the flank. Unlike the inner part, the outer part has fat, which becomes very crispy when cooked. This cut is rarely found outside of Argentina and benefits from long, slow cooking. The cut can be divided into a thick, meaty portion, often used in sandwiches called vaciopán, and a thinner, fattier portion, known as matambre, which can be prepared in various ways, grilled, stuffed and rolled, or topped with tomato sauce and cheese similar to a pizza.

4.🥩Milanesa
Often referred to as Argentina’s unofficial national dish, milanesa is a humble but delicious meal consisting of a high-quality piece of beef coated in breadcrumbs, fried in hot oil, and curls up during cooking because the chosen piece of meat contains less fat and tendon than other cuts.

This dish bears many similarities to the Austrian Wiener Schnitzel and the American chicken-fried steak. However, the roots of milanesa lie in Italy, with its original dish tracing back to the city of Milan and the famous cotoletta alla milanese.

5.🥩Grilled Beef Ribs (Asado de tira)