The aroma of steak cooking over a wood fire is enough to tantalize the senses before you’ve even taken a seat. At Libertango in Sandy, Utah, we bring our passion for Argentinian steak to your table.
What Makes Argentinian Steak Different?
You might recognize ribeye on a steakhouse menu, but what about ojo de bife? Is bife de chorizo a steak or a sausage?
Ordering Argentinian steak is easier once you know a few of the names. Some cuts may be familiar to you. Others might tempt you to give your usual ribeye the night off, especially if you love steak cooked over a wood fire.
Much of what distinguishes Argentinian steak comes down to how it’s prepared. The grill plays a vital role, with the cook managing the heat so each cut develops a browned exterior while cooking evenly inside.
You’ll often hear two terms associated with this tradition:
- Asado refers to Argentinian barbecue and the gathering built around it.
- Parrilla is the grill used to cook the meat.
An asado gives people a reason to sit down together and take their time over a meal. Different cuts may cook at different rates, so tending the fire is part of the occasion.
At Libertango, our parrilla has movable grates that let us adjust the meat’s distance from the wood fire. You can learn more about our Argentine approach to grilling and how it shapes our cooking.
What Does Argentinian Steak Taste Like?
Expect the flavor of the beef to come through, with browning from the grill and a smoky note from the wood fire. How rich the steak tastes depends largely on the cut you choose.
Marbling is the fat within the meat. A well-marbled steak generally has a richer bite than a leaner cut. A fat cap, such as the one on picanha, sits along the outside and adds a different texture.
Tenderness matters, too, but a tender steak isn’t automatically the best choice for everyone. Some guests prefer a softer bite. Others enjoy a firmer steak with a pronounced beef flavor.
If you already have a favorite cut, use that as your starting point.
Some of Our Common Argentinian Steak Cuts
At Libertango, our steak menu includes familiar cuts under their Argentinian names. Each cut tells a unique story of flavor, texture, and culinary tradition, showcasing the exceptional quality of Argentinian beef:
Bife de Chorizo
Bife de chorizo is a New York strip, despite the name’s resemblance to chorizo sausage. It has a firm bite and a beefy flavor.
If you usually order strip steak, this is an easy place to begin.
Ojo de Bife
Ojo de bife is ribeye. Its marbling makes it a good choice when you want a richer steak and don’t mind some fat in each bite.
At Libertango, we serve an American Wagyu ribeye.
Vacío
Our menu describes vacío as American Wagyu flank steak. It has a more noticeable grain than ribeye, giving it a different texture.
Choose it if you enjoy a beefy cut with a little more chew.
Picanha
Picanha is a rump cap cut, also called coulotte, with a distinctive outer layer of fat. It’s especially associated with Brazilian grilling and is part of our South American offering.
The fat cap is part of what makes this cut worth trying.
Colita de Cuadril
Colita de cuadril is commonly known as tri-tip in the United States. It’s another name you may encounter when exploring Argentinian steak.
If it catches your interest, check the current menu rather than assuming every steakhouse offers it as an individual entrée.
Asado de Tira
Also called tira de asado, this is a short rib cut across the bones. It offers a different eating experience from a boneless steak, with rich meat around each section of bone.
It’s a good option if you enjoy short ribs and want to try them from the grill.
How to Choose Your Steak
You don’t need to choose the least familiar name to enjoy an Argentinian steakhouse. Ordering a cut you already like gives you a chance to notice how the grilling method affects its flavor.
If you’re deciding between two steaks, these questions can help:
- Do you enjoy a richer bite? Start with ribeye.
- Do you prefer a firmer texture? Consider the New York strip.
- Are you interested in a cut with an outer fat cap? Try picanha.
- Would you rather sample several cuts with your table? Look for a sharing grill.
Tell your server what you normally order and what you like about it. “I enjoy ribeye, but I’d like to try something different” is more useful than feeling you have to know every cut by name.
Choosing How Your Steak Is Cooked
Order the level of doneness you enjoy. If you’re unsure, ask how your preferred temperature will affect the cut you’ve chosen.
A leaner steak can become firmer as it cooks further. A heavily marbled cut will have a different feel, even at the same doneness. Thickness also affects how much browned exterior you get in relation to the center.
If you’re cooking Argentinian-style steak at home, pay attention to the heat rather than relying on a dark crust to tell you the inside is ready. A meat thermometer helps you check the center without repeatedly cutting into the steak.
Allow the meat to rest before slicing. For cuts with a visible grain, slice across those muscle fibers to make each bite easier to chew.
Discover Your Argentinian Steak Adventure
Steak is the main event, but it’s worth looking at how the meal is served before ordering. At Libertango, our individual steaks are à la carte, so you can choose sides separately.
For a first visit, you might begin with an empanada or share provoleta, a melted provolone appetizer. Then choose a side that suits your steak. Potatoes make a hearty accompaniment, while grilled vegetables offer something lighter alongside a rich cut.
A sharing grill is another way to approach the meal. Our Parrillada Argentina is designed for three to four guests and lets the table try several meats together. It can be helpful when everyone wants to taste a little of something different.
Whether you’re coming for a date night or dinner with friends, give yourself time to enjoy the meal. You don’t need to turn your first visit into a lesson on Argentinian food. Start with something that sounds good and ask questions along the way.
Try Argentinian Steak at Libertango
A few familiar names can make the menu feel much easier to navigate. Choose a cut based on the flavor and texture you enjoy, then leave room to try something new alongside it.
When you’re ready for your first Argentine steakhouse dinner in Sandy, join us at Libertango and reserve your table. We’ll be happy to help you find a steak that suits your tastes.