Bobby swung by Chimichurri for some grass-fed beef spiced up with the classic Argentine sauce for which the place is named. Here, the beef is basted with a saltwater mixture and cooked with heat (not with flame). As Bobby says, this Argentinian Argentinean grilling method leaves the steak “incredibly tender.”
Special Dishes: Skirt Steak, Rib-Eye Steak
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Make restaurant favorites at home with copycat recipes from FN Magazine.
Let Guy take you on a coast-to-coast tour Friday at 9|8c.