Argentina: perfect steak & red wine

Argentina: perfect steak & red wine
Published by Steve Lamb | June 11, 2014 | In Around the world, Foodie World Cup, Meat, Meat & fish

perfect-steak-header

My first recollection of Argentina was in 1978, beamed via my parent’s television. It was a strange, exotic country measuring the size of a small field that appeared to be ruled by a sullen man in a raincoat, who constantly had a cigarette hanging from his mouth. He governed over a small group of men who wore the national dress of blue and white striped shirts and tight black shorts. In absence of any visible women, some of the men had grown long hair and ran around their country in wonderful dancing patterns, while trying to avoid invading groups of men from stealing their round white treasure.

The weather patterns were odd too – it looked hot and sultry, yet white papery snow fell almost constantly from the skies and settled on the ground, particularly when one of the men with long hair deposited the treasure in netted vaults at each end of the country. This person was called Mario Kempes who, after making the most deposits during each invasion, was given the ultimate treasure of a gold statue of the world. As a very young boy Argentina looked magical.

Now that I am considerably older I have mixed feelings about the Argentinian football team. However, they continue to have a hold on me. I have forgiven Ricky Villa for scoring THAT goal against my beloved City, and how they managed to convince the referee that Sol Campbell’s’ headed goal in injury time didn’t count.

Even Maradona’s Hand of God cannot wipe away my deep affection for Argentina, because they have given us the greatest strike force pairing in the world – asado and malbec.

Asado is the Argentinian national dish, as well as the term for a range of cooking techniques using grills, barbecues and open fire pits. The main ingredient cooked on asado is beef, and traditionally it’s a communal gathering where several different cuts of beef are cooked –starting with the lowly cuts such as offal, black puddings and sweet breads, then working up to the prime steaks.