The flank steak, an undisputed classic of the Argentine grill, comes from the side of the rib section. With a firm texture and lingering flavor, it requires slow cooking to reach its ideal point: golden brown on the outside, juicy on the inside. Its rustic character makes it a natural partner for chimichurri and a medium-bodied Syrah. A choice for those who enjoy the ritual of the fire and authentic flavors.
