America’s Test Kitchen - Season 11 Episode 25

As the beef capital of the world, Argentina boasts mouthwatering steak dishes in its cuisine. We replicate one dish, Grilled Argentine Steaks with Chimichurri Sauce, and then look eastward to Spain and demonstrate our recipe for Creamy Gazpacho Andaluz.\n\nCharcoal-Grilled Argentine Steaks with Chimichurri Sauce\n\nWith Argentine beef and a wood fire, cooking churrasco in the backyard would be easy. We were stuck with American supermarket steaks and a Weber kettle.\n\nCreamy Gazpacho Andaluz\n\nMost Americans know gazpacho as a chunky liquid salsa. In Spain, the most famous version is a creamy puree. But to get it right, we’d need more than just a good blender.\n\nCanned Diced Tomatoes\n\nWhen most brands garner comments like “sour, old, sad,” we just had to ask: What does it take to produce good canned diced tomatoes?