Grilled steak

Grilled steak refers to a cut of beef prepared directly on a grill or barbecue, where the intense heat gives it a juicy texture and a characteristic smoky flavor. This cooking method is very popular in various culinary cultures, being fundamental in Argentine, Uruguayan, and Mexican cuisine, among others.

The steak is generally a tender beef fillet, cut into thin pieces that allow for quick and even cooking. On the other hand, grilling is a technique that involves cooking the meat over wood or charcoal embers, which provides a distinctive flavor and a crispy texture on the outside while keeping the inside juicy.

This ingredient is an excellent source of high-quality proteins, iron, zinc, and B-complex vitamins, which are essential for a balanced diet. However, it is recommended to consume it in moderation as part of a varied diet.

In different Latin American countries, the term steak may vary, also being known as filet, churrasco, lomo, milanesa (when breaded) or chuleta in certain contexts, although these may imply differences in cut or preparation. The expression grilled steak emphasizes the cooking method and is commonly found on menus and in recipes that highlight the tradition of grilled meat.