Instructions: Light a grill; for best flavor, toss a few soaked oak chips onto the fire. Alternatively, preheat a grill pan and oil it lightly. Generously season the steaks with salt and grill over a hot fire for about 8 minutes per side for medium rare. Let the steaks stand for 3 minutes, then serve with wedges of Tortilla Espanola and bowls of Chimichurri Sauce and Salsa Criolla.

WINE RECOMMENDATION: The jalapenos and the garlic in the chimichurri add noticeable heat to the grilled meat. Look for a Merlot with enough fruit to tolerate the spice, such as the 1995 Bodegas Weinert from Argentina or, from California, the 1995 Tessera or the 1995 Franciscan.

Description: "Argentineans love beef. In fact in Buenos Aires many locals eat beef a dozen times a week. So great is their respect for this noble meat that no Argentinean would ever dream of marinating it or of seasoning it with anything other than salt. Still, two con"

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