Quick Weeknights · Argentine
Bife a la Criolla
This is a classic Argentine skillet steak simmered until tender in a robust tomato and onion sauce.
Why This Works
The gentle poaching of the steak in the tomato-onion reduction makes the beef incredibly tender while building a rich base flavor.
The Upgrade
Add a pinch of dried oregano and a splash of dry red wine to the sauce for extra complexity.
Chef's Secret
Michelin TechniqueDon't overcrowd the pan; searing in two batches ensures a true crust rather than steaming the meat.
Ingredients
Total time including resting: 40 min
Directions
Heat olive oil in a heavy skillet over medium-high heat (350°F).
2 minSear steak slices quickly until browned but not cooked through, then remove.
3 minIn the same skillet, sauté onions and bell peppers until softened and translucent.
5 minStir in garlic and paprika until fragrant, coating vegetables evenly.
1 minAdd chopped tomatoes and beef stock, scraping the bottom for fond.
2 minSimmer the sauce until slightly thickened and flavors meld.
10 minReturn steak to the pan, simmering until meat reaches desired tenderness and sauce coats the back of a spoon.
5 minWine Pairing
Malbec
Red Wine
The BottleCatena Zapata Argentino Malbec
The dark, plush fruit of Malbec pairs naturally with a robust tomato and onion base. Its velvet-like tannins soften the acidity of the cooked-down sauce, elevating the tender beef.
Nutrition per Serving
480
calories
38g
protein
15g
carbs
22g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Creamy Mashed Potatoes
Smooth, buttery potatoes are the perfect starch to soak up the robust tomato and onion gravy.
Ingredients
Directions
Place potatoes in a large pot, cover with cold salted water, and bring to a boil; cook until fork-tender, approximately 15 minutes.
Drain the potatoes thoroughly and return them to the warm pot over low heat for 1 minute to evaporate excess moisture.
Pass the potatoes through a ricer or food mill into a clean bowl to ensure a smooth, lump-free texture.
Fold in the cubed butter until fully emulsified.
Gradually incorporate the warm milk, whisking gently to reach a velvety consistency.
Season with salt to taste and serve immediately.
Side Dish
Garlic Sautéed Green Beans
Briefly sautéed green beans with garlic add a vibrant green color and a fresh snap to the plate.
Ingredients
Directions
Bring a large pot of heavily salted water to a rolling boil.
Blanch green beans for 3 minutes until vibrant and tender-crisp; drain immediately and shock in an ice bath.
Heat butter in a wide skillet over medium heat until foaming.
Add garlic and sauté for 60 seconds until fragrant but pale gold.
Toss in the drained beans, coating thoroughly in the garlic butter for 2 minutes to reheat.
Season with salt and pepper, then serve immediately.
Member Reviews
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Tastes like something you'd pay 30 dollars for at a restaurant.