{"id":51718,"date":"2020-02-28T06:22:41","date_gmt":"2020-02-28T11:22:41","guid":{"rendered":"https:\/\/asweetlife.org\/?p=51718"},"modified":"2020-02-21T05:26:15","modified_gmt":"2020-02-21T10:26:15","slug":"argentinian-bricklayer-steak","status":"publish","type":"post","link":"https:\/\/asweetlife.org\/?p=51718","title":{"rendered":"Argentinian \u2018Bricklayer\u2019 Steak"},"content":{"rendered":"

It is always a great joy to happen upon an accidentally keto recipe in a work of undoubted culinary genius. I was paging through Francis Mallman\u2019s wildly influential Seven Fires<\/a> when I came across this steak recipe. It has very few carbs but is a meal in and of itself, a steak with two sauces, totally bursting with flavors.<\/p>\n

Mallman is perhaps Argentina\u2019s most famous chef, classically trained in the French style but absolutely devoted to the rustic and carnivorous traditions of his own country, especially those of the Patagonian hinterland. He calls this \u2018bricklayer\u2019 steak, and explains that it is named in honor of the construction workers of Buenos Aires, who would quickly sear a thin steak over an open fire for lunch.<\/p>\n

The chef suggests using grass-fed beef tenderloin for this recipe. Either the bricklayers of Buenos Aires are extraordinarily well compensated, or the price of tenderloin is much lower in Argentina than it is in my neck of the woods. I substituted tri-tip, a more affordable cut that seems in keeping with the recipe\u2019s apparently humble origins. Pounding the steak will help tenderize it, and the savory flavor is a fine match for the zesty garlic, lemon and oregano that define the flavors of the dish.<\/p>\n\n

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