Join us in commemorating Argentina's National Day on 9 July with a week-long celebration of the nation's one true food icon - Argentine beef. Discover why it's often lauded as being some of the world's best from farm to fork, taste for yourself the incomparably tender and richly flavoured steaks that are literally a cut above the rest with our special #ArgentineBeefWeek menu, all while enjoying a glass of sustainably farmed Malbec – the truest expression of its kind in Mendoza.
SIP
on our featured Argentine Malbec - the 2017 TintoNegro Malbec, a mountain soil variety from Uco Valley, Mendoza, Argentina. A real beast of a Malbec from one of the best vintages in recent years, expect dark fruit flavours, rich texture and a bright, fresh finish with intense notes of mushroom and forest floor. Available from 9 to 16 July at a special promotional price of $12++ (glass) and $70++ (bottle).
APPRECIATE
the true beauty of an Argentine steak by first understanding what sets Argentine beef apart from the rest, every step of the way from farm to fork. Or in this case, a spoon – which is how tender an Argentine steak can get under the expert hands of chef Fabrice and team.
SHARE
your newfound appreciation for Argentine steaks or discover fellow lovers of all things Argentine with the hashtag #ArgentineBeefWeek.
GRASS-FED, FREE ROAM
Cattle that have been introduced to Argentina since the 16th century had the luxury of thriving in Las Pampas, a prairie with cool, pleasant climate and plentiful pasture for grazing, resulting in leaner, more flavourful and nutritious beef with higher omega-3 fatty acids.
A CUT ABOVE THE REST
Argentine steaks are cut differently than in the rest of the world, and based on an undeniable logic: the cuts are based on the texture of different parts of the cow. An entire cut of tenderloin, called Lomo, for example. Or the rib cap, tapa de asado.
OUR TOP TWO
Over at boCHINche, we fire our grill with a combination of two embers—Jarrah wood from Australia and bincho tan charcoal—for optimum fire. When it comes to grilling Argentine beef we only seek to enhance the natural flavours of the beef, and use only two ingredients in the grilling process: salt and beef fat.
SIDE-LINED STEAK
The high heat from our grill cooks the meat indirectly. Rather than being placed directly over the flame, the meat sits off to the side, where it slowly accrues a wonderful, smoky flavour as its internal temperatures rise.
THE SECRET SAUCE
Chimichurri sauce is often the condiment of choice to liven up the flavours of burgers and steaks in Argentina. We make our own chimichurri with chopped parsley, minced garlic, olive oil and oregano.
WINE NOT?
Argentine Malbec was born for steak. The approachable tannins work well with most cuts of steak, but the essence of this pairing comes from the culture. Most Argentinean winemakers have been eating great steak since they had teeth, and they make their wine to pair perfectly.
