The Argentine Gets Steak

Sit down for a meal in Buenos Aires, and somewhere on the table, you're likely to find a ramekin of chimichurri, Argentina's legendary sauce. It's more than a condiment — it's a cultural icon. But if chimichurri is essential to Argentine cooking, so is beef. Few countries have placed cattle more firmly at the center of their culinary identity, from the vast grasslands of the pampas to the ritual of the asado, where grilling is equal parts craft and ceremony. Chimichurri, with its vivid mix of parsley, garlic, vinegar, olive oil, oregano, and red pepper flakes, exists as the classic counterpoint: sharp, vivid, and fashioned to cut through richness.

From April 16 through May 12, that pairing lands on our seasonal menu in a new form. This year, The Argentine trades last year’s eggplant for flank steak, steering the pie in a heartier, more traditionally Argentine direction while keeping the flavors that made the original so good. We're also bringing back our BBQ Chicken Primo, loaded with Hatch chiles and Jack's Smoked Jalapeño BBQ Sauce, and holding over a Molly Moon's favorite for dessert.

In Argentina, steak and chimichurri are inseparable — bold and lively in equal measure. The Argentine features flank steak seasoned simply with salt and pepper, alongside roasted tomatoes and house-made peperonata, with Parmesan, mozzarella, and smoked mozzarella over an olive oil base. After baking, we finish the pie with chimichurri for a bright, zesty lift.

Hatch chiles bring the earthy heat New Mexican cuisine is known for, and they're right at home on our BBQ Chicken Primo. Roasted Hatch chiles join chicken, pickled red onions, and mozzarella over Jack's Smoked Jalapeño BBQ Sauce, with a finishing scatter of fresh cilantro for brightness.

Held over by popular demand, Molly Moon's Chocolate Toffee Crunch Ice Cream rounds things out. Held over by popular demand, Molly Moon’s Chocolate Toffee Crunch Ice Cream rounds things out. It’s rich chocolate ice cream made with K’UL chocolate, studded with chunks of Molly Moon’s buttery homemade toffee coated in more chocolate.