A classic Argentinian roast beef. This recipe has the secret of the kings of the flesh.
Learn more about Deborah Dana
Ingredients4 portions
Preparation
Soften the meat with strokes with a meat tenderizer or a hammer.
Marinate with sea salt and beer for at least 2 hours at room temperature.
Heat the charcoal grill.
Roast the meat on the basis of the desired term (15 minutes is recommended).
Remove the meat from the heat and cut into 4 pieces, serve.
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