This might be a meat and potatoes dish, but you'll find that the influence here comes from South America. The steak is grilled to a tender medium-rare and finished with chimi-verde, a steak sauce hybrid from Argentina, made from chopped parsley, garlic, and olive oil. Red potatoes and an arugula salad are served alongside the sliced beef, making this elegant plate a feast for the eyes as well as the taste buds.
*Our nutrition data includes all sauces, dressings, condiments, and garnishes included with a dish. If you have specific concerns about sodium, fat, or overall calories, know that we often serve these items on the side so you can add them to taste or leave them out, if you like.