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The East Village doesn't have its own steakhouse, but this parrilla will do. Sit in the tented rear patio at Buenos Aires and go right to the meats; rather than pastas or meal-size salads; for your main course. The choice devolves to two Argentine faves, skirt steak and short ribs, both arriving char-grilled and bloody in the middle. While the beef is free-range and wonderful, avoid the mashed potatoes (what, no butter?) in favor of the excellent fries, which still need lots of salt. Best starters: house-made chorizo and blood sausage, and the cold stuffed veal-breast roll called matambre ("kill hunger").