Falda a la Parrilla
Grilled Flank/Short Plate Steak
Yes, keto as served. Almost no net carbs per serving, lower than 9 in 10 Argentinian dishes.
What it is
A flavorful and often tender cut of beef from the plate or flank, known for its rich marbling. It's slow-grilled on the parilla to achieve maximum tenderness and flavor, typically seasoned simply with coarse salt.
Key ingredients
Beef falda (flank/short plate), coarse salt, black pepper.
Optional tweaks
Request no sugary marinades or sauces. Ensure no bread or high-carb side dishes are served with it.
Watch out for
Sugary marinades (rare for traditional parilla cuts), high-carb side dishes like potatoes or corn.
Macros are estimates for a typical serving and vary by restaurant. Confirm ingredients with staff, especially if you have allergies. Our ingredient lists are generated automatically and describe how a dish is typically made.
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