Churrasco – pan-fried rump steak with mixed salad
An everyday dinner in Uruguay and Argentina: quickly seared rump steaks with a simple salad of lettuce, tomato and onion. Also served with chips, mash, or a caballo, topped with a fried egg.
- 30 minTime
- 30 minHands-on
- 4Portions
- ≈ $ 5.100per portion
- 400kcal per portion
Ingredients for 4 portions
- 800 gRump steak, 4 steaks, 1.5 cm thick
- 1 tbspRapeseed oil
- to tasteSalt
- to tasteBlack pepper
On the side
- 1Lettuce
- 3Tomatoes
- 1Yellow onion
- 3 tbspOlive oil
- 1 tbspVinegar
Method
- Wash and shred the lettuce. Cut the tomatoes into wedges and the onion into thin rings, and put everything in a bowl.
- Heat the oil in a large heavy frying pan or griddle over a high heat until it is almost smoking.
- Cook the steaks two at a time for 3–4 minutes per side for medium, leaving them alone until well browned. Season with salt and pepper as you turn them.
- Let the meat rest for 3 minutes while you dress the salad with the olive oil, vinegar and salt.
- Serve the steaks with the salad.
The cost is estimated from average prices in Argentina (INDEC, Precios al consumidor de una selección de alimentos, bebidas y otros artículos: Gran Buenos Aires (GBA; INDEC publishes no national average). Brought forward with the GBA food CPI (IPC, Alimentos y bebidas no alcohólicas)., 2026-08).
