Nainatal sent me this one.....

"Ojo de bife a la napolitana" (ribeye steaks the Neapolitan way as known in Argentina)
4 beef ribeye, cut 3/4 inch thick (about 2 pounds)
2 tablespoons fresh lime juice or "chimichurri"
1/2 cup shredded Colby or Monterrey Jack cheese made liquid (melted)
Enough fried potatoes and shredded carrots
1 cup prepared salsa

1. Sprinkle beef steaks with lime juice or chimichurri. Place steaks on grill over medium, ash covered coals. Grill ribeye steaks uncovered, 6 to 8 minutes, turning occasionally.
2. Top steaks with liquid cheese. Serve with potatoes, carrots and salsa.

Makes 4 servings.

And this one from Willy.....www.huntinginargentina.com

Bife Criollo o a lo Gaucho (Steak prepared as the Criollo or Gaucho style)

Ingredients

Red meat 1Kg. (2pouds) any kind of red meat, venison will work very well.

Potatoes 1Kg. (2 pounds)

Fresh pepper, can be green, yellow or red 2 cups

Onion ½ Kg. (1 pound)

Tomatoes 1 Kg. (2 pounds) better a bit ripe

Salt, white pepper, hot pepper or chilli pepper, bay leaf, oregano and 1 big glass of white wine.

Preparation

In a pot we place in layers in the following order;
First the meat steaks, we add the spices: Salt, white pepper, hot pepper or chilli pepper, bay leaf, oregano
Then the potatoes, tomatoes, pepper and onion cut in slices, we add the spices also...
Continue in the same way on each layer, finishing with potatoes, add the white wine, and cover the pot with the lid, cooked in low fire. When the potatoes on top are cooked as for eating, the dish is ready for serving.

Enjoy it with a good Argentine wine!

For a true "napolitano" the salsa is more like a thick tomato sauce, spiced similar to a pizza sauce. and is placed over the meat after it's almost done. The cheese is then put on top and broiled. Gianni.

That sounds delicious and I will try it very soon. Thank you......

Bill:

On your second recipe above, Bife Criollo, do the directions mean to place one steak or slice of meat, then the potatoes, etc then another slice of meat, potatoes, etc. more or less like a giant Dagwood sandwich or does it mean put all the meat in the bottom and layer the vegetables?

BTW, for those who haven't used it, chimichurri sauce will give a completely different flavor than lime juice. I'm not sure if the limes, they are referring to are our lemons, or brazilian (Mexican) limes.

[QUOTE]Originally posted by Gatogordo:
Bill:

On your second recipe above, Bife Criollo, do the directions mean to place one steak or slice of meat, then the potatoes, etc then another slice of meat, potatoes, etc. more or less like a giant Dagwood sandwich or does it mean put all the meat in the bottom and layer the vegetables?

I will ask Willy and post it. I thought he meant in layers.