Dinner Party · Argentine
Brochettes de Lomo
We marinate these beef skewers in local herbs and grill them over hot coals.
Why This Works
The use of lomo (tenderloin) ensures the skewers remain buttery soft even at high grilling temperatures.
The Upgrade
Add chunks of firm, salty provolone cheese to the skewers for the last 2 minutes of grilling.
Chef's Secret
Michelin TechniqueSoak wooden skewers in water for 30 minutes before use to prevent them from burning during the grilling process.
Ingredients
Total time including resting: 45 min
Directions
Marinate the beef cubes in half the chimichurri for 20 minutes.
20 minPrepare the grill for high heat (425°F).
5 minThread the beef, onions, and bell peppers onto skewers.
5 minPlace skewers on the hot grill.
1 minGrill, turning every 2 minutes, until the beef is charred outside and medium-rare inside.
8 minThe peppers and onions should have nice char marks but retain a slight crunch.
1 minRemove from grill and brush with remaining fresh chimichurri.
1 minWine Pairing
Cabernet Sauvignon
Red Wine
The BottleAchaval-Ferrer Quimera
The firm, structural tannins of a refined Cabernet are necessary to stand up to grilled beef skewers. Its herbal edge echoes the local herbs used in the marinade, unifying the experience.
Nutrition per Serving
410
calories
42g
protein
8g
carbs
22g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Grilled Eggplant Wedges
Smoky, tender eggplant echoes the char of the skewers and adds a soft, vegetable texture.
Ingredients
Directions
Preheat grill to medium-high heat.
Whisk olive oil, smoked paprika, salt, and pepper in a small bowl.
Brush eggplant wedges generously on all sides with the spiced oil mixture.
Place wedges on the grill, searing for 4-5 minutes per side until charred and tender.
Remove from heat once the interior is creamy and soft.
Garnish with fresh parsley before serving alongside the lomo.
Side Dish
Classic Chimichurri
A classic Argentine herb oil essential for adding brightness and acidity to the grilled beef.
Ingredients
Directions
Combine minced garlic, salt, and red pepper flakes in a small non-reactive bowl.
Whisk in the red wine vinegar until the salt has fully dissolved.
Fold in the finely chopped parsley and oregano to create a consistent texture.
Slowly emulsify the olive oil into the herb mixture while whisking gently.
Adjust seasoning with additional salt or pepper to achieve a bright, balanced profile.
Allow the sauce to macerate at room temperature for 15 minutes before serving to bloom the aromatics.
Member Reviews
How did it turn out?
Rate this recipe
This Brochettes de Lomo came out incredible. The chef's secret tip is worth the price of admission.
Genuinely can't believe how easy this was for how good it tasted.
Genuinely can't believe how easy this was for how good it tasted.
Loved the short ingredient list. Everything was already in my pantry.
The timing on the steps was spot on. Came out perfect on the first try.