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    A nation of beef eaters, Argentinians raise their cattle on grass, arguably leading to healthier, more flavorful meat than grain-fed This recipe calls for tri-tip, an unsung (and thus cheaper) cut of meat more familiar to chefs out west, such as in California It’s boneless and lean but tasty, plus quick-cooking on the grill Drizzled with bright and spicy chimichurri, this dish is always a
  • Steak Tartare with Black Garlic Aioli and Breadcrumbs
    Instead of a traditional pairing of light red wine, we chose a minerally, lightly spicy Poulsard rosé from Jura, France, The wine’s fruitiness balances the earthiness of the dish, its minerality highlights the umami, and its elevated acidity helps refresh your palate for the next bite!





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