Don’t Cry for Steak, Argentina

DEAR SOS: I recently had the most amazing steak with jalapeno chiles at Ciudad in downtown Los Angeles. I was hoping you could find the recipe for me.

JENNIFER MULL

Los Angeles

DEAR JENNIFER: Ciudad owners Susan Feniger and Mary Sue Milliken say they have been stuffing rib-eye steaks with spicy chiles at their Border Grill restaurant for years.

“We were thrilled when Ciudad’s chef, Danielle Reed, introduced us to the lean, intensely meaty-flavored rib-eyes from the grassy plains of Argentina,” the pair said.

The steak is served at Ciudad with traditional Argentine chimichurri, a hot and spicy vinaigrette to sprinkle onto the steak or use as a dip. At the restaurant, the steak comes with potato cakes and spinach, but any complementary accompaniment will do. Look for Argentine steaks at specialty markets or use regular rib-eyes, as we did.

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Gaucho Steaks With Chimichurri Vinaigrette

Active Work Time: 20 minutes * Total Preparation Time: 45 minutes

CHIMICHURRI VINAIGRETTE

2 teaspoons chopped garlic

1/2 teaspoon dried red pepper flakes

1/4 cup red wine vinegar

1/2 cup olive oil

Sea salt

Freshly ground pepper

1/4 cup chopped parsley

* Mix garlic, red pepper flakes, vinegar, oil and salt and pepper to taste. Add parsley just before serving. Makes about 3/4 cup.

GAUCHO STEAKS

8 jalapeno chiles

20 cloves garlic

4 (15-ounce) rib-eye steaks, preferably Argentine

Sea salt

Freshly ground pepper

* Using tongs, roast chiles over stove top flame, rotating so chiles blacken evenly on all sides, 3 to 5 minutes. (Alternatively, place on pan under broiler and broil a few minutes each side until blackened.) Place chiles in bowl and cover with plastic wrap. Let stand 10 minutes. When cool enough to handle, peel charred skin. Stem and seed chiles and slice into thin strips. Set aside.

* Roast garlic in saucepan set over medium-high heat, stirring occasionally, until cloves are fragrant and have softened, about 10 minutes. When cool, cut into thin slices.

* Lay steaks flat on work surface. Make 2 incisions in each steak parallel to work surface to create pockets. Stuff each well with roasted chiles and roasted garlic. Season generously with salt and pepper.

* Grill over medium-high heat to desired doneness, 5 to 10 minutes each side. Serve with Chimichurri Vinaigrette.

4 servings. Each serving with 2 tablespoons vinaigrette: 604 calories; 362 mg sodium; 188 mg cholesterol; 33 grams fat; 8 grams carbohydrates; 66 grams protein; 0.38 gram fiber.