What to Serve With Steak: The Argentine Table
A great Argentine steak asks for very little. But the few things you put next to it matter, and getting them right is the difference between a piece of meat and a proper meal. Everything in the Chingolo deli is built around one idea: it should make good beef taste even better. Here is how to build the Argentine table.
Chimichurri, the one essential
If you add only one thing to your steak, make it chimichurri. This is the Argentine sauce of parsley, garlic, oregano, vinegar, and oil, and the rule is simple: it goes on at the table, never as a marinade while the meat cooks. Spoon it over the sliced steak so its sharp, herby brightness cuts the richness of the beef.
Our Homemade Chimichurri is made to the Argentine standard, so you can skip the chopping and go straight to eating.
Salt, treated as an ingredient
Argentines season beef with coarse salt and almost nothing else, which means the salt itself matters. A finishing sprinkle of a good artisanal salt on a rested steak adds crunch and a clean mineral pop that table salt cannot. Keep a small dish of it on the table and let people finish their own slices. We have a good selection of local and imported artisanal salts for you to try.
Herb butter, the resting trick
A small pat of herb butter melted over a steak while it rests adds gloss and richness without overpowering the meat. Use it on leaner cuts like tenderloin, where a little extra fat is welcome. Our Herb Butter is made for exactly this.
A spoon of beef broth
For roasts, braises, and pan sauces, a good beef broth is the base that ties a plate together. Our Premium Bolzico Beef Broth is made from the same beef we sell, so the flavor is consistent from steak to sauce.
The starter: empanadas
Begin the way an Argentine meal often does, with empanadas. Our Bolzico Beef empanadas are the most-loved item we make and the perfect first course before the grill comes out.
Putting the table together
For a simple Argentine steak dinner at home:
- Start with beef empanadas
- Grill your cut, seasoned with coarse salt only
- Finish the rested steak with herb butter or a sprinkle of artisanal salt
- Serve with chimichurri spooned over the top
- Keep sharp pickles on the side to cut the richness, a tomato salad, a pasta with a simple tomato sauce, some stir-fried greens, or even heirloom Filipino rice
Simple, generous, and built entirely around the beef. That is the Argentine way. Not sure how to cook the steak itself? Start with how to cook the perfect ribeye at home.
Frequently asked questions
What is the best sauce for steak?
For Argentine beef, chimichurri is the classic choice: a fresh sauce of parsley, garlic, oregano, vinegar, and oil, spooned over the steak at the table rather than used as a marinade.
Should you put chimichurri on steak before or after cooking?
After. Chimichurri is a table condiment in Argentina, spooned over the sliced, cooked steak. It is not used as a marinade.