How to Create an Argentine-Inspired Steak Night at Home
I’m not really a football fan, but I am rather patriotic, so I always like to see our home teams do well. And when it comes to the World Cup, it’s kind of a big deal.
To keep my husband happy (he’s the proper football fanatic in our house), I’ve been cooking my way through the tournament, taking inspiration from England’s opponents one match at a time. Let’s just say we’re eating the opposition!
Norway’s famous brown cheese didn’t quite win him over, but tonight’s menu is a different story. Argentina is famous for its incredible beef, and since we both love a good steak, I knew this one would be a winner.
Tonight’s feast is a perfectly cooked ribeye served with my roasted garlic chimichurri, crispy paprika potatoes and a fresh salad, all washed down with a lovely New World Malbec. And because no Argentine-inspired meal would be complete without something sweet, we’re finishing with a dulce de leche affogato.
I have a feeling this might just be my favourite match-night menu of the tournament. Now all England need to do is win on the pitch!
Ribeye Steak with Roasted Garlic Chimichurri
Serves 2
Ingredients
- 2 thick-cut ribeye steaks
- Sea salt
- Freshly ground black pepper
- 1 tbsp vegetable oil
- Roasted Garlic Chimichurri (see recipe)
Method
Remove the steaks from the fridge around 30 minutes before cooking so they can come up to room temperature.
Pat dry with kitchen paper and season generously with sea salt and freshly ground black pepper.
Heat a heavy frying pan, griddle or barbecue until smoking hot. Add the oil and cook the steaks to your preferred doneness, turning once.
Allow the steaks to rest for at least 5–10 minutes before serving.
Spoon over plenty of roasted garlic chimichurri just before serving.
Crispy Paprika Potatoes
Serves 2–4
Ingredients
- 600g baby potatoes
- 2 tbsp olive oil
- 1 tsp smoked paprika
- ½ tsp sweet paprika
- 1 tsp sea salt
- Freshly ground black pepper
- A handful of chopped fresh parsley (optional)
Method
Preheat the oven to 200°C (180°C fan).
Boil the potatoes for around 12 minutes until just tender. Drain well and leave to steam dry for a few minutes.
Place into a roasting tin with the olive oil, smoked paprika, sweet paprika, salt and pepper. Toss until evenly coated.
Roast for 35–45 minutes, turning once or twice, until deeply golden and wonderfully crisp.
Scatter over fresh parsley before serving if using.
Ensalada Criolla
Serves 2–4
Ingredients
- 2 ripe tomatoes, diced
- 1 small red onion, finely sliced
- 1 red pepper, diced
- A handful of flat-leaf parsley, chopped
- 2 tbsp extra virgin olive oil
- 1 tbsp red wine vinegar
- Sea salt
- Freshly ground black pepper
Method
Combine the tomatoes, onion, pepper and parsley in a serving bowl.
Whisk together the olive oil and red wine vinegar, then season with salt and pepper.
Pour over the vegetables and toss gently.
Leave for 10–15 minutes before serving to allow the flavours to develop.
Dulce de Leche Affogato
Serves 2
Ingredients
- 4 scoops good-quality vanilla ice cream
- 4 tbsp dulce de leche
- 2 freshly brewed espresso shots
- Dark chocolate shavings (optional)
- Crushed amaretti biscuits or toasted hazelnuts (optional)
Method
Divide the vanilla ice cream between two chilled glasses.
Spoon over the dulce de leche.
Pour over a shot of hot espresso at the table so the ice cream begins to melt into the coffee.
Finish with a few dark chocolate shavings or a sprinkling of crushed amaretti biscuits if desired, and serve immediately – the perfect Affogato.
Other Argentine Dishes to Try
While steak might be Argentina’s most famous culinary export, there’s plenty more to discover if you’d like to explore the country’s food culture.
Empanadas are perhaps the best-known Argentine snack. These flaky pastries are traditionally filled with minced beef, onions, olives and spices, although you’ll also find chicken, ham and cheese, or spinach versions across the country.
Provoleta is another barbecue favourite. A thick slice of provolone cheese is grilled until bubbling and golden before being served with oregano and chilli flakes. It’s a popular starter at an Argentine asado, although it’s not always the easiest ingredient to track down in UK supermarkets.
You’ll also spot choripán at almost every barbecue – a crusty roll filled with grilled chorizo sausage and topped with fresh chimichurri. It’s simple, satisfying and one of Argentina’s favourite street foods.
And, of course, no meal would be complete without something featuring dulce de leche. This rich caramel spread appears in everything from cakes and pastries to ice cream and the country’s famous alfajores – delicate sandwich biscuits filled with dulce de leche and often dusted with icing sugar or coated in chocolate.
If tonight’s menu is anything to go by, I think I’ll be borrowing a few more ideas from Argentina long after the final whistle!
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Joanne Brook-Smith is a lifestyle writer with a passion for food, travel and hospitality. She spends much of her time exploring restaurants across Yorkshire and beyond, sharing honest reviews and celebrating the people who make dining out such a memorable experience.