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Examples
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But I go there for ojo de bife (rib-eye) and mollejas (veal sweetbreads).
Buenos Aires 2011
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The old-school waiters wear vests and bow ties and refuse to write down your order, but they always remember your name and favorite cut of meat (mine is the bife de chorizo, a punto, a New York Strip steak, medium-rare, accompanied by a nice Malbec red).
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The old-school waiters wear vests and bow ties and refuse to write down your order, but they always remember your name and favorite cut of meat (mine is the bife de chorizo, a punto, a New York Strip steak, medium-rare, accompanied by a nice Malbec red).
City of Tango 2007
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Na realidade, é um actriz sem nome dos anos vinte colada a uma montagem de motores de dois cilindros sob u m fundo que é uma foto de um bife.
Femme Artur 2006
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Guardian | Meat production today is not just inhumane, it's inefficient Por detrás do bife suculento ou do delicioso frango assado está um percurso de barbárie chocante.
Leituras Artur 2006
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The well-known love of most Argentines for eating their truly delicious "bife de lomo" also boils down, nowadays, as to whether they can afford it "a caballo" (= with two fried eggs on top), or "a medio caballo" (= with only one fried egg on top).
Telegraph.co.uk: news, business, sport, the Daily Telegraph newspaper, Sunday Telegraph 2010
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You order your steak (my personal favorite, bife de lomo (tenderloin) con fritas) then they bring you half a cow cooked to perfection.
TravelPod.com TravelStream™ — Recent Entries at TravelPod.com 2010
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"They have the chance to burn off some dulce de leche and bife de chorizo and see the city at the same time," he said, using the local lingo for Argentina's twin delicacies, caramel spread and sirloin steak.
Reuters: Top News 2010
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Late at night, as the long-suffering inhabitants of Buenos Aires ponder the painful inflation-proneness of the cost of their favoured bife de lomo, the clatter of stilettos echoes through the faded grandeur of the Casa Rosada, Argentina's presidential palace.
Telegraph.co.uk: news, business, sport, the Daily Telegraph newspaper, Sunday Telegraph 2010
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The cuts include "bife ancho" (rib eye) and "bife de chorizo" (sirloin) in three sizes from £12 to £34, 225g-400g.
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