The lomo argentino is the most tender cut of Argentine beef: lean, soft and delicate in flavour, the favourite for a special occasion. Available whole or portioned into 3 medallions of 200 g each.
How to cook it: being very lean, it needs high heat and little time. Sear the medallions over high heat on both sides and finish them juicy or medium; never overcook it or it will dry out. It's spectacular on the grill, the pan, or roasted after a good sear.
Perfect for: a special dinner, a deluxe Argentine asado, or a roast tenderloin to celebrate.
