They don't have a menu. They have some paper signs in the window each touting a dish - a couple of pastas, some chicken, a milanesa, and, "carne al horno con papas". So their "steak" isn't even a steak off the grill, but, turns out to be, "meat from the oven with potatoes". The older man in the kitchen and the woman in the dining room seem to be both owners and comfortably attached to each other, and she'll reel off the half dozen dishes to you at the table. Can I count it as a steak? Not really, it's actually slow braised tapa de asado, what amounts to boneless shortrib meat - the cut is the flap of meat that covers over the ribs. It's two whopping pieces, very little fat, no gristle, and braised to spoon tenderness in a tomato and onion gravy. The mashed potatoes are buttery and rich, though maybe slightly thick, they could use some milk to loosen them up, and a touch more salt. With a bottle of water and a generous tip, this whole lunch comes in at 200 pesos. I'd happily eat it again. read more