Ingredients: Though traditionally served as an appetizer in Argentina, served alongside freshly roasted peppers and walnut-oil tossed arugula, this makes a great & simple summer evening meal. Add any of the following for additional flavor and variety - Dollop of fine mustard; chilli-infused olive oil; drizzle of balsamic vinegar. Serve with grilled pita breads, grilled corn-on-the-cob, roasted peppers and salad. Directions: Simply sear over high heat for a couple of minutes each side - barbecue works best.