Dictionary of the Argentine Cuisine and food
Asado de Tira
Which doesn't serve more for the Bifé de Chorizo, the end of the rips arw cutted lengthways in the typical strips of the Tira, meet strips with oval bones, the cross cutted rips ...
Maybe it's somethimes not the tenderest meet, but surely one of the tastiest that could be prepared on the parrillas (Argentinean barbecues).
Bife de chorizo
It doesn't have anything to do with a chorizo (sausage).
It's the bigger part of a T-Bone-Steak without the bone and without the smaller part which would be a medallion of the Lomo (tenderloin steak).
It's prepared on the parrilla (Argentinean barbecue) in a mouth-watering, very toothsome manner.
Chancho
Chancho is pig/pork (in Spanish-Spanish: cerdo.
Matambre
The origin of the name is matar el hambre (kill the hunger). If you eat enough Matambre it would happen.
It's the flank steak from beef or pork.
Maybe from the parrilla (barbecue) or rolled, and filled with vegetables, eggs and/or herbs.
Matambre a la Pizza
The named Matambre with tomatoe sauce and gratinated with a type of cheese they call in Argentina Mozarella (nothing to do with autentic Mozarella cheese from Battipaglia)
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Tournedo de lomo
We don't know if it is french or not, but it's the elegant manner to name the bife de lomo.
When our grandfathers were young they used the word Tournedo frequently, later it wasn't used nearly anymore.
But with the actual migraton of a lot of (wannabe-)country-politicans, which come to the capital to act in public frying pan-concerts, it seems that also the Argentine-French has returned.
So some restaurants, being less sublime before, actually became really sublime and they offer you instead of Lomo-Steak, like they did id before, now the so called Tournedo-Steak which is the same, merely a little bit more expensive because language skills have to be paid ...
If you visit Argentina, you have to taste it.