In addition to the classical school, which is quite well-known in our country, there is also an Argentine school of grilling. We know almost nothing about it. Meanwhile, everything is different there: the size of the steak, and the temperature regime.
| Cook Time | 120 minutes |
| Servings |
Ingredients
- 2 kg Beef For this dish, a cut is taken, which we know as: thin edge. In the classical school it is called Striploin
- 5 cloves Garlic
- 1 teaspoon Rosemary
- 1 teaspoon Paprika sweet
- 3 tablespoons Olive oil
- Salt to taste
- Black pepper to taste
Ingredients
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Instructions
- Prepare the marinade. To do this, mix the garlic and dry spices, and then bring the olive oil to a thick paste.
- Remove the beef from the bones and remove the veins. Cut into steaks about 5 cm thick.
- Place the steaks on a platter and brush with the marinade. Leave for about an hour.
- Fry on slow fire to readiness.
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