|Steak is big business in Argentina. There's more cows than people here and as a result the Argentinians have made steak a work of art.
There's plenty of excellent parillas to enjoy some of the best steaks in the country, particularly in Buenos Aires, but we also wanted to take back this little souvenir with us.
Chimi churri is a popular Argentinian parsley based sauce to accompany a nicely prepared steak. We've included a quick easy recipe for it here.
The meat we used was matambre, which is a very thin cut of beef taken between the skin and ribs of the cow, like flank steak. Other personal favourites include bife de chorizo (sirloin) and ojo de bife (rib eye).
Our recipe for Argentinian steak with chimi churri involved baking the meat for around 1 hour and served with potatoes and vegetables cooked with it.
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