Asado banderita

The Argentine cross-bone cut: thin rib slices with the bone, grilled whole. Patagonian Angus, grass-fed, 14 days on grain, aged 15 days.

Cooking

Direct heat, 4–5 minutes per side, salt at the end.

Beef is charged by the real weight of each piece, never more than the maximum shown.

Serves about 2 people