Bife de lomo is one of the most tender cuts on an Argentine grill: it comes from the beef tenderloin, has very little fat, and stands out for its soft texture — ideal for anyone after a juicy steak without a long cook time.
Unlike fattier cuts like bife de chorizo, tenderloin needs careful heat management so it doesn’t lose its signature juiciness.
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Argentine Grilled Tenderloin Steak
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 servings
- Category: Main Course
- Cuisine: Argentine
Ingredients
Nutrition
- Calories: 400
Ingredients
- 2 pieces of bife de lomo (tenderloin steak), 3 to 4 cm / 1.2 to 1.6 in thick (2 thick medallions)
- 2 tablespoons of melted butter
- to taste of coarse salt
- to taste of ground black pepper (optional)
- 1 cup of chimichurri, for serving (optional)
Instructions
- Prepare the meat, trim off excess fat and silver skin from the tenderloin and even out the pieces so they’re all a similar size and cook evenly.
- Bring to room temperature, let the meat sit out of the fridge until it reaches room temperature before grilling.
- Get the grill ready, light the fire well ahead of time until you have even embers over medium heat.
- Season, salt the steaks with coarse salt on a cutting board and brush them with melted butter on both sides.
- Sear the first side, place the steaks on the hot grill and leave them undisturbed until a golden crust forms, about 4 to 5 minutes depending on thickness.
- Flip only once, turn each steak with tongs and cook the same amount of time on the other side, aiming for an even pink center.
- Rest and serve, remove the steaks from the grill, let them rest a couple of minutes, and serve with chimichurri.
Tips for getting it right
- Since tenderloin has little fat, avoid overcooking it so it doesn’t dry out.
- Brushing with butter helps build a golden crust without adding extra fat to the cut.
- Use tongs to flip the meat, never a fork, to keep the internal juices in.
- Trim all the pieces to the same size so they cook evenly.
Traditional variations
- Some grills serve it whole, sliced into medallions right before serving.
- It’s also marinated a few hours ahead with garlic, oil, and herbs to add flavor to a naturally lean cut.
How to serve
Bife de lomo is served as the main dish, freshly cut and piping hot straight off the grill.
It pairs well with chimichurri, mashed potatoes, or a simple green salad.
Recommended sides
- Chimichurri
- Mashed potatoes
- Green salad
- Red wine
Did you know?
Tenderloin is one of the leanest cuts of beef, which makes it very tender but also more sensitive to overcooking than fattier cuts.
The goal when grilling it is a golden, salty crust on the outside that seals in the juices, while the inside stays evenly pink.
Frequently Asked Questions
Bife de lomo comes from the tenderloin and has very little fat, making it more tender but requiring more care during cooking; bife de chorizo comes from the upper sirloin and has a strip of fat that protects it while it cooks.
Butter helps build a golden crust on the surface of the steak, making up for the cut's naturally low fat content.
Generally 4 to 5 minutes per side, depending on thickness, aiming for a golden crust outside and a juicy, evenly pink center.
Letting the meat reach room temperature before grilling helps it cook more evenly from edge to edge.
