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An almost universal dish in Argentine, especially in small restaurants which specialize in the cookery of the country.
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1. It is a thick beefsteak which is salted, placed on an almost red-hot flat iron and fired till it is about to burn, then turned over and cooked on the other side.
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2. It is served without the addition of more salt, so that it retains the appetizing "singed" flavor.
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