A guide to the different cuts of Argentinian steak at Gaucho
Navigating through the world of steak is tricky. Delightfully, mouth-wateringly tricky. With so many steak cuts, ways to eat it and sauces to smother it in, it’s difficult to know where to start. And when there’s the crème de la crème of Argentinian steak to ponder over from the likes of Gaucho, there’s a whole new cut of luxury to get up to speed with.
You can now enjoy 25% off the total bill, including drinks, at Gaucho, with gourmet society, making those premium steaks all the more tempting. But before we decipher the Gaucho steak menu and get into their different cuts on offer, there’s a few things to know about steak first.
What is steak?
Steak is a cut of beef and is the highest quality meat taken from a cow. It’s sometimes called beefsteak, as other meats and some fish also have their own “steaks”.
The best way to eat most steak, in beef form of course, is rare – medium-rare. Well-done can dry the meat out, which is typically known for its tender, juicy texture. And more often than not, it’s served with peppercorn sauce, Diane (mushroom), chimichurri (an Argentinian marinade) and garlic butter are a few other popular accompaniments.
Now you’re all caught up on steak, here’s a guide to the different cuts you can get at Gaucho. And we’ve got a recommended wine and side dish to with each, so you can enjoy each as nature really intended.
The different types of steak at Gaucho
Named Cuadril on the Gaucho menu, the Cuadril steak (pictured) is a rump steak. The leanest cut, taken from the lower back, it’s a good-quality, thick piece of meat. The most affordable on the Gaucho menu, it has a beautifully distinctive flavour.
Recommended wine: A light, mineral and red fruit wine with a slightly peppery flavour complements gammy flavours of rump. Two good choices would be ‘’A Lisa ‘’ Patagonian Malbec ’17 (£85) or ‘’Spy Valley Envoy Outpost”, Pinot Noir ’17, New Zealand Marlborough (£70).
Recommended side: Sautéed Spinach with lemon and garlic, skin on fries with chimichurri sauce and blue cheese hollandaise.
Under the name of Ancho, this cut is a ribeye steak. Marbled with strokes of flavour-enhancing fat, bringing a rich, full-bodied taste, the Ancho steak wins at flavour. And taken from the rib section of the cow, it’s as tender as they come.
Recommended wine: Nothing short of a powerful wine is needed to balance out the rich Rib Eye texture. We recommend the “La Marchigiana” Malbec ’18, Lunlunta Argentina (£65). Clay pot fermentation with natural flow through the stems gives a powerful and tannic character and deep coloured wine.
Recommended side: Confit mushrooms, mac & cheese and peppercorn sauce.
Lean and velvety tender, Gaucho’s Lomo steak (pictured) is a fillet. Taken from the back of a cow, the fillet steak is an extremely low in fat, juicy cut. The most expensive on the menu, the silky texture and delicate flavour do it more than justice.
Recommended wine: “Vina Patricia Malbec”, Lunlunta ’14 (£60) is a great wine from Gaucho’s own vineyard in Argentina. Old vines planted back in 1929 produce exceptional quality berries which are then aged in both American and French oak. A high complexity wine with a soft and silky texture and long persistent finish.
Recommended side: Tender stem sautéed broccoli, potato mash and bearnaise sauce.
Gaucho’s Chorizo cut is an Argentinian steak favourite, and not the Spanish sausage you might be expecting. A sirloin steak cut is taken from the upper middle of the cow near the ribs, meaning it is delicately tender and beautifully succulent. Boasting a strip of flavourful fat, Gaucho serve theirs as a strip of luscious crackling.
Recommended wine: “21 Gambles Pinotage” ’14, Spier Stellenbosch South Africa (£89). The BBQ best friend is a Pinotage. When made well, like in this case, it couldn’t be better than with Sirloin steak. A complex full bodied wine, it enters with black and purple fruits, continues with liquorish and sweet tobacco. And it finishes with a tar and earthy aftertaste.
Recommended side: Heritage crispy carrots, tender stem broccoli and firecracker chimichurri sauce.