The lomo (tenderloin steak) on the other hand - Oh My God - never ceases to amaze me. So rare, so juicy and just soo damn bloody good, are these steaks. I actually don't eat a ton of meat, or even a lot, but there comes a time when you get that hankerin' for a fat-boy piece of meat and man, they do not screw around with their steaks down here. Ethan got back from a month in Peru and we went out last night for his first real meal (not including Fanta) in the same time period. Man was it incredible, the lomos.
Most might know by now a thing or two about Argentine beef, but for those that don't, a few simple facts.
- Argentine beef comes from natural, range feed cattle on mostly organic diets of straight-up pampa grass.
- This means excellent flavor WITHOUT the fancy overnight marinades as there is simply no reason to mask the taste of the actual meat.
- An asado here, or BBQ, is really about the art of preparing, building and maintaining the fire in the grill. Just add salt and cook. That's it. No reason to ruin an already incredible steak.
- Al punto or jugoso? Cooked just right or bloody - those are your choices. But beware, al punto is still red, dripping and juicy, juicy, juicy!
And of course, least we forget about Tommy, the original porteño. Actually, also wanted to give a shout out to the eNano Peruano tuerto, pictured below, who is now alive, well-enough and kicking himself, screaming (at least he was in the back of the ambulance coming down the Andean mountains in Peru. Welcome back...
2 comments:
ethan is officially the new "el pirata". nice eye patch!
I popped in here, yawning, having just risen from a deep sleep, and was startled awake by the realization: hey, it's Stuart!
Guess he got in touch with you after all... hooray! I am the Friend Meister. It's just what I do. It's how I roll.
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