📝 About This Recipe
Experience the pinnacle of Argentine steakhouse culture with the Bife de Lomo, a succulent center-cut beef tenderloin prized for its buttery texture and lean elegance. This dish captures the spirit of the Pampas, focusing on high-quality beef enhanced by a smoky sear and the vibrant, herbaceous punch of a handcrafted chimichurri sauce. It is a sophisticated yet rustic masterpiece that celebrates the purity of flavor and the art of the grill.
🥗 Ingredients
The Beef
- 4 steaks Beef Tenderloin (Lomo) (8 oz each, cut at least 1.5 inches thick, at room temperature)
- 2 tablespoons Kosher Salt (or Sal Parrillera (coarse grilling salt))
- 1 tablespoon Black Peppercorns (freshly cracked)
- 2 tablespoons Unsalted Butter (for basting)
- 3 cloves Garlic (smashed)
- 1 sprig Fresh Rosemary
Chimichurri Sauce
- 1 cup Fresh Flat-Leaf Parsley (very finely chopped, no stems)
- 2 tablespoons Fresh Oregano (finely chopped)
- 4 cloves Garlic (minced into a paste)
- 1 teaspoon Red Chili Flakes (adjust for heat preference)
- 1/4 cup Red Wine Vinegar (high quality)
- 1/2 cup Extra Virgin Olive Oil
- 1/2 teaspoon Smoked Paprika (Pimentón de la Vera)
- 1/2 teaspoon Sea Salt (to taste)
👨🍳 Instructions
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1
Remove the beef tenderloin steaks from the refrigerator at least 45-60 minutes before cooking to ensure they reach room temperature for even cooking.
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2
Prepare the Chimichurri by combining the finely chopped parsley, oregano, minced garlic, chili flakes, and smoked paprika in a medium glass bowl.
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3
Whisk in the red wine vinegar and then slowly stream in the olive oil. Season with salt to taste. Let the sauce sit at room temperature to allow the flavors to marry while you prepare the steak.
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4
Pat the steaks completely dry with paper towels. Moisture is the enemy of a good crust (Maillard reaction).
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5
Generously season all sides of the steaks, including the edges, with the coarse salt and cracked black pepper, pressing the seasoning into the meat.
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6
Heat a heavy cast-iron skillet or a grill over medium-high heat until it is wisps of smoke begin to rise. If using a skillet, add a teaspoon of high-smoke-point oil.
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7
Place the steaks in the pan. For a medium-rare finish, sear the first side for 4-5 minutes without moving them to develop a deep, mahogany crust.
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8
Flip the steaks using tongs. Add the butter, smashed garlic cloves, and rosemary sprig to the skillet.
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9
As the butter melts and foams, tilt the pan slightly and use a large spoon to continuously baste the steaks with the aromatic butter for the remaining 3-4 minutes of cooking.
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10
Use an instant-read thermometer to check for doneness: 130°F (54°C) for medium-rare or 140°F (60°C) for medium.
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11
Transfer the steaks to a warm plate or cutting board. Pour the remaining pan juices over them.
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12
Tent loosely with foil and let the meat rest for at least 8-10 minutes. This allows the fibers to relax and the juices to redistribute.
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13
Slice the lomo against the grain if desired, or serve whole, topped with a generous spoonful of the chimichurri sauce.
💡 Chef's Tips
Always use coarse salt (Sal Parrillera) rather than table salt to create a crunchy, flavorful crust. Do not overcook the tenderloin; because it is very lean, it can become dry if cooked past medium. For the best chimichurri, hand-chop your herbs rather than using a food processor to avoid a bitter, muddy paste. If your steaks are exceptionally thick (over 2 inches), sear them in the pan then finish them in a 400°F oven for 5 minutes. Resting the meat is the most important step; cutting too early will cause all the delicious juices to run out onto the board.
🍽️ Serving Suggestions
Pair with a robust Argentine Malbec to complement the richness of the beef. Serve alongside 'Papas Fritas' (crispy hand-cut fries) or a simple tomato and onion salad. A side of grilled provolone cheese (Provoleta) makes for a perfect authentic starter. Provide extra chimichurri in a small bowl on the side for dipping. For a traditional touch, serve on a wooden board or a heated ceramic plate.