Lead us into temptation

Steak for dinner. Steak for lunch. And for dinner, again. Bife de lomo, charred and crusty outside, pink and soft within, oozing sepia-colored juices. Mmmmm. I reach across the red-checkered tablecloth for a spoonful of garlicky chimichurri sauce to slather over the meat. Meanwhile, a mustached waiter in a long white apron glides silently and professionally to my elbow and tops off my glass of Malbec.

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