Steak (Asado)

Argentina is steak heaven of the world, so vegetarians have to be aware. Steak has an important part of the Argentinean diet and culture. Steak has helped shape the culture of the gauchos in the area of the Pampas and made Argentina one of the largest beef exporters of the world. In 2006, livestock farmers kept around 50 million cattle in the Pampas. Many of the landowners of the area became wealthy from beef production. Argentina has also crafted the asado, the way steak is cooked in Argentina and is also the national dish. The al asado is a way to slow cook the meat in a fire on the ground or in a fire pit surround by metal crosses which hold the carcass of the animal. A la asado is when a fire is made after the coals have formed then a grill is placed over the meat to be cooked. Unlike some other techniques, the meat cooked in the asado form is not marinated, but salt is applied before and during the cooking period. The average time it takes to cook an asado is 2 hours. However when served, Chimichurri, a sauce of garlic, parsley, lemon and oil, is accompanied with the asado. The asado way of cooking is important to the Argentinean culture not just because of its history, but also the way it is cooked. Because it is cooked slower, many families can join together in a barbeque setting where everyone enjoy their company and have great food. It is good to say the food and family are important to the culture.