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  • Writer's pictureCarlos Sarmiento

Argentinian BBQ (Miami style)

(Photo: Carlos Sarmiento)

Miami has been known for its wide array of eclectic cuisines and with no exception, the fusion of flavors and palates.

(Photo: Alison Joslyn)

One of my favorite foods has always been Barbecue. Among the the many styles of bbq, one of my top favorites is the Argentinian parrillada.

Luckily, there are a few great dinning options in the 305 where you can enjoy traditional, delectable and ample-portioned Argentinian cooking.

Most likely than not, you’ll see glimpses of melded ingredients like yuca frita and tostones (cassava root type of French fries and twice-fried plantain slices, respectively...typical Caribbean and South American fare) on the “side dishes” part of the menu at most Argentinian restaurants.

The union of steak with these side dishes and perhaps even a light salad as a savory introduction to the bbq feast is just pure perfection.

So here is my version of Argentinian bbq...Miami style.

(Photo: Alison Joslyn)


Avocado-watercress salad

Grilled Churrasco Steak with homemade Chimichurri steak sauce

Air-fryer made yuca fries & tostones

Wine pairing:

2018 Zuccardi Q Malbec (Valle de Uco, Argentina)

Serves 3-4

Let‘s get cooking!



  • 1 package of watercress

  • 2-3 ripe small haas avocados (chopped in small cubes)

  • 2 small vine tomatoes (chopped in small cubes)

  • Small onion (yellow or red) thinly sliced in julienne strips

  • Extra Virgin Olive Oil & Red wine vinegar for drizzling

Chimichurri sauce:

  • 1/2 cup olive oil

  • 2 tablespoons red wine vinegar

  • 1/2 cup of fresh finely chopped parsley

  • 2 tablespoons of fresh finely chopped cilantro

  • 3-4 cloves garlic , finely chopped or minced

  • 1 tablespoons of dried crushed red pepper flakes

  • 3/4 teaspoon dried oregano

  • 1 teaspoon coarse salt

  • 1/2 teaspoon of cracked pepper





  • Gently mix watercress with onions and tomatoes. Drizzle olive oil and vinegar to taste. Mix again. Add avocado cubes and lightly toss salad.

Chimichurri sauce

  • Mix all ingredients together in a bowl. Allow to sit for 5-10 minutes to release all of the flavors into the oil before using. If time allows, allow sauce to sit for at least 2 hours. * Note: Chimichurri can be prepared earlier than needed, and refrigerated for 24 hours, if needed.


  • Add sea salt and cracked pepper on both sides of the steaks. Grill according to preferred doneness. Place cooked steak on a deep dish and loosely tent (cover) with foil, letting it rest for approximately ten minutes.


  • For these sides, I highly recommend you cook these wonderful frozen products from Wild Fork Foods in an air fryer. They cook perfectly and evenly without the use of oils, just a light dash of sea salt is needed.

  • Tip: If using an air fryer, set temperature at the same temperature listed on the package. Cook for same length of time listed on the package but turn product over halfway through cooking. If an air fryer is not available, follow packages cooking instructions.

Serve it up!


Distribute evenly salad into individual dishes and serve.

Steak and sides:

Slice steaks, cutting across the grain, in 1/2 inch slices. Arrange steaks and side dishes on top of a large wooden cutting board and place on table for family style serving.

Chimichurri sauce:

Serve sauce on a small bowl on top of the wooden cutting board along with the steaks and sides.

Serve and enjoy!

(Photo: Carlos Sarmiento)

(Photo: Carlos Sarmiento)

(Photo: Carlos Sarmiento)

(Photo: Carlos Sarmiento)

About the wine...

An Argentinian feast deserves to be paired with its country’s flagship wine...a Malbec.

2018 Zuccardi Q Malbec

(Photo: Carlos Sarmiento)

(Photo: Carlos Sarmiento)

The grapes used for this exceptionally smooth Argentinean Malbec, come from recognized micro-regions in the Uco Valley and selected old vineyards.

Dark violet, with shades of black. Great floral aromas with rich, ripe blackberry, plum and chocolate notes melted with blackcurrant and cassis display an excellent balance and freshness. A persistent and velvety finish.

Special thanks to: Wild Fork Foods ( for the food sponsorship and Winesellers Ltd. ( for the wine pairing partnership.

My friend Alison Joslyn for the fantastic Miami photos.

Decorative wine drip collar by:

(Special discount promo code: CFW15 )

(Photo: Alison Joslyn)

124 views1 comment


Flor Gomez
Flor Gomez
Jan 25, 2021

Venezuelan style too!! Tostones y yuca...


Jan 16, 2021

Beautiful photos - and what a fantastic pairing! Cheers!

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