South American Beef Dishes

Often referred to as Argentina's unofficial national dish, milanesa is a humble, yet delicious meal consisting of a breaded slice of prime beef that is fried in hot oil, curling up as it cooks, due to the fact that the chosen cuts of meat have les... READ MORE

Picanha is a fresh cut of beef that's especially popular and highly prized in Brazil. In the US, it's called sirloin cap, and in the UK, it's known as the rump cap. Picanha is situated on the back side of the animal, above the bu... READ MORE

A staple of Northeastern Brazil, carne de sol (lit. meat of the sun) - sometimes also called carne de sereno or simply jabá - refers to heavily salted, sun-dried meat. Carne de sol is traditionally prepared with either bee... READ MORE

Lomo saltado is a traditional dish consisting of stir-fried marinated slices of sirloin or beef tenderloin, onions, yellow Peruvian chilis, and tomatoes. The dish is typically served with French fries and rice on the side, and can be found on the ... READ MORE

Considered probably the most popular and "noble" Brazilian beef cut, maminha is a beef cut from Brazil that best corresponds to the mix of the US flank and bottom sirloin. However, some sources will also say it corresponds to the US tri-tip cut. I... READ MORE

Fraldinha is a meat cut that's traditionally used for churrasco and is made up of part flank, part short loin, and part bottom sirloin. This beef cut is long and thin, full of connective tissue. This strong marbling is the reason why the meat is t... READ MORE

Milanesa napolitana is a traditional Argentine dish originating from Buenos Aires. It consists of a milanesa steak that's breaded, fried, then topped with a slice of ham, tangy tomato sauce, and thick slices of mozzarella, which will melt under th... READ MORE

Vaca atolada is a Brazilian meat dish prepared with beef ribs, garlic, onions, tomatoes, parsley, cassava, chili peppers, and (if available) ground colorau (urucum seed). The marinated meat is cooked and drenched in a thick sauce, hence t... READ MORE

Barreado is a Brazilian Carnival staple dish originating from the state of Paraná. This hearty stew is made with beef (usually second-grade cuts of tougher meat with lots of fat), onions, tomatoes, beef bo... READ MORE

Brazilian estrogonofe is a rich, creamy one-pot dish made with beef cooked in a flavorful sauce of heavy cream, ketchup, mustard, and tomato paste. This Brazilian adaptation of Russian beef Stroganoff is known for its tangy, sweet, and savory flav... READ MORE

Chorrillana or bistec a la chorrillana is a popular Chilean dish served mostly in pubs where it is labeled as an appetizer or a dish that is meant to be shared. The basis of the meal are French fries which are covered in a combination of ... READ MORE

Pabellon criollo is a traditional dish consisting of black beans, white rice, and slices of steak cooked with tomatoes. The word pabellon means flag, referring to the colors of individual components, which are arranged to resembl... READ MORE

Alcatra is a special cut of top sirloin. Large, long, and lean, this steak is prized for its succulence and a hearty beef flavor. The cut is often used for churrasco, the traditional Brazilian barbecue method. Alcatra is one of the largest cuts th... READ MORE

Matambre relleno or matambre arrolado is the Argentinian rolled and stuffed rose meat. The beef is butterflied, filled with diced vegetables and hard-boiled eggs, then rolled and grilled. It is a traditional dish of Argentinian gauchos, c... READ MORE

Typically seasoned only with salt, then grilled for a few minutes, tira de asado is a famous Argentine dish consisting of long strips of grilled beef ribs. The beef is cross-cut in a way that the long strips of meat are interspersed with knots of ... READ MORE

Cupim or beef hump of the Brazilian Zebu cattle is a tender, rich, and marbled cut of meat. This meat cut is found almost exclusively in Brazilian cuisine and has no blood and juice. It's usually stewed or roasted in churrascos. When serv... READ MORE

Picante de carne is a traditional stew originating from Peru. Although there are many variations, it's usually made with a combination of beef (flank steak, beef shank, skirt steak, brisket, or neck), onions, garlic, cumin, hot peppers, oil, veget... READ MORE

Lomo a la pobre or bistec a lo pobre is a large meal similar to Chorrillana that is popular in Chile and Peru. In its basic form, the meal consists of steak, fried onions, fried potatoes, fried eggs, and rice. A large beef steak (usually rubbed wi... READ MORE

Bife de chorizo is an Argentinian beef cut equivalent to the US New York strip steak, strip steak, sirloin, and top loin traditionally used for asado. It is a thick, juicy steak with a sizable layer of fat on top. It comes in several varieties, na... READ MORE

Pique macho is a Bolivian dish consisting of a layer of french fries buried underneath a heap of chopped beef, hot dog, eggs, tomatoes, onions, bell peppers, and chili peppers. The usual condiments include ketchup, mayonnaise, and mustard, while s... READ MORE

Milanesa a caballo is a variation on the popular milanesa steak that's breaded and fried. In this version, the milanesa is topped with a fried egg, then served accompanied by fries on the side. The steaks should be thin and of high quality, while ... READ MORE

Vacío is an Argentinian beef cut that comes from the flank of the cow. The outer layer has fat, unlike the inside one, and turns incredibly crispy when cooked. This cut is a rare find outside of Argentina and benefits from long and slow coo... READ MORE

Asado negro is a Venezuelan dish prepared with the eye of round roast (muchacho redondo). The meat is slowly braised for hours in rich red wine sauce until it attains its typical, almost black color. Although the exact recipe for the sauc... READ MORE

An authentic gaucho dish, asado con cuero consists of beef with its hide still attached, grilled over an open fire. This is a very old, traditional way of preparing beef that dates back to the Argentine gauchos, who roasted their beef long and slo... READ MORE

Sobrebarriga is a popular Colombian dish that is typically made by slow-cooking a tough flank steak until it is so tender that it pulls apart easily, although it can also be prepared with meatballs, chicken, or fish. It is traditionally simmered i... READ MORE

Bife à Parmegiana is a beloved Brazilian dish that draws its roots from Italian cuisine, specifically the Italian classic parmigiana dishes, like chicken parmigiana or veal parmigiana. In this version, the main protein is a tender beef cutl... READ MORE

Filé Oswaldo Aranha is a traditional dish consisting of a beefsteak that's topped with large amounts of fried garlic and served with white rice, crunchy potato chips, and farofa on the side. The dish was named after Oswaldo Aranha, a Brazil... READ MORE

Milanesa de peceto is a meat dish originating from Argentina. It's made with peceto (eye of round) steak that's lean and is said to taste the best when roasted rare. However, for the preparation of this dish, the peceto is dipped in a mix... READ MORE

Carne de onça is a traditional dish originating from Curitiba, where it's been served since 1953. It's also the town's official dish, a type of beef tartare made with a combination of minced beef, garlic, onions, chives, olive oil, Cognac, ... READ MORE

Carbonada chilena is a traditional brothy stew originating from Chile. The soup-like stew is usually prepared with a combination of beef (often chuck roast), potatoes, carrots, bell peppers, celery, onions, pumpkin, corn, peas, garlic, paprika, or... READ MORE

Niños envueltos (lit. wrapped children) is a traditional dish consisting of rice and ground beef that are wrapped in cabbage and cooked in tomato sauce. Apart from the main ingredients, the dish also often contains garlic, basil, bell peppe... READ MORE

Colita de cuadril is an Argentinian beef cut that is equivalent to the US tri-tip, bottom sirloin, and tip roast cut. It’s a very versatile piece of meat, and it can be grilled, smoked, braised, and roasted and used to make a variety of dish... READ MORE

Saice is a traditional dish hailing from the state of Tarija. It's made with a combination of beef, potatoes, peas, and cumin. The meat is fried, then cooked with potatoes, peas, cumin, and a spicy sauce consisting of onions, tomatoes, and red chi... READ MORE

Posta sudada is a traditional meat dish. It's prepared with a combination of beef eye of round roast, tomatoes, cumin, potatoes, cassava, beef stock, coriander, and aliños sauce – a seasoning paste consisting of peppers, onions, scall... READ MORE

Traditionally served on Christmas morning, Guyanese pepperpot is the national dish of Guyana, the third-smallest country on mainland South America. It is a rich and hearty meat stew that was originally invented by the Amerindians, the indigenous p... READ MORE

Arrollado de malaya is a traditional meat dish originating from Chile. This meat roll is usually made with a combination of beef (flank steak), bell peppers, hard-boiled eggs, garlic, carrots, onions, salt, and black pepper. The flank steak is boi... READ MORE

Chicharõ trenzado, or braided beef, is a uniquely prepared Paraguayan meat dish featuring flank steak (matambre) cut into long strips and intricately braided before cooking. The result is a rustic yet visually striking dish known for its ri... READ MORE