Naturally, steak plays a big part of Argentinean grill. The grass fed beef of the Pampas has a terrific flavor and texture.
Pictured here is one of my favorite cuts: tira de asado–a long slender rib steak make by cutting the steer’s rib cage crosswise.
You can find this cut in many butcher shops and supermarkets in North America (particularly if there’s a large Argentinean community nearby). You’ll find a recipe for grilling tira de asado on page 91 of my book How to Grill.