Miami Beach doesn't exactly have a shortage of places to grab a steak. You can walk two blocks in any direction and find a white-tablecloth joint charging $90 for a ribeye. But the arrival of the new Campo Argentino steakhouse Miami Beach location on 71st Street is doing something that feels a little more honest, and honestly, a little more necessary for the North Beach neighborhood. It isn't trying to be Papi Steak. It isn’t trying to be a nightclub with a side of beef.
It's just Argentine. Truly, deeply Argentine.
If you’ve spent any time in Buenos Aires, you know the vibe. It’s less about the "show" and more about the asado. It’s about the chimichurri that actually has a bite to it and bread that isn't just a placeholder for the meal. The new Campo Argentino steakhouse Miami Beach has basically taken that exact DNA—the kind found at their original, beloved location on 163rd Street—and dropped it into a space that feels like a neighborhood hug. It's the kind of place where you can show up in a linen shirt and flip-flops and still get a world-class Vacío.
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The North Beach Shift and Why Campo Argentino Fits
North Beach is changing. Fast. While South Beach is becoming a playground for ultra-luxury brands and Mid-Beach is dominated by massive hotels, the area around 71st Street is where the locals are actually hanging out. The new Campo Argentino steakhouse Miami Beach chose this spot because it anchors a community. It’s sitting right there near the North Beach Bandshell, catering to people who want quality without the velvet ropes.
The space itself avoids the typical tropes. You won't find neon signs or loud EDM. Instead, it’s warm. Wood tones. Subdued lighting. It feels like a place where a family dinner could happen at 6:00 PM and a date night could happen at 9:00 PM without either feeling out of place.
Most people get it wrong when they think Argentine food is just "meat." It's actually a culture of patience. You’ll notice the service reflects this. It’s not slow, but it’s deliberate. They aren’t flipping tables in forty-five minutes. You’re expected to linger. You’re expected to have that second glass of Malbec.
What to Order if You’re Overwhelmed by the Menu
Listen, the menu is meaty. Obviously. But if you want the real experience at the new Campo Argentino steakhouse Miami Beach, you have to start with the Empanadas. They are baked, not fried—which is a point of pride for any self-respecting Argentine. The beef is hand-cut, not ground. That’s a massive distinction. When you bite into it, you get chunks of steak, olive, and egg. It’s a meal in a pocket.
Then, move to the Provoleta.
This isn't just melted cheese. It’s a thick slab of provolone, grilled until the outside is a crispy, caramelized crust and the inside is a molten, gooey mess. Top it with a little oregano and red pepper flakes. It’s heavy. It’s indulgent. It’s perfect.
For the main event, skip the Filet Mignon. Seriously. Filet is for people who don't actually like the taste of beef. You want the Entraña (Skirt Steak) or the Vacío (Flap Steak). At Campo Argentino, they understand the grain of the meat. They salt it heavily with coarse sea salt and cook it over high heat to get that specific charred exterior that protects the juice inside. If you ask for it well-done, the chef might shed a silent tear, but they’ll do it. Just know that medium-rare is where the magic lives.
Comparing the New Location to the 163rd Street Original
A lot of regulars from the North Miami Beach location were worried. They thought the new Campo Argentino steakhouse Miami Beach would lose its soul in the transition to the Beach. It’s a fair concern. Usually, when a "local" spot expands, it gets corporate. It gets shiny.
Luckily, that didn't happen here.
The family-run feel remains. You’ll often see the owners on-site, checking plates and greeting people. The price point also stayed surprisingly reasonable for Miami Beach standards. You can get a massive parrillada (a mixed grill platter) that feeds two or three people for less than the price of a single steak at a fancy South of Fifth spot.
- Portion Sizes: They are bordering on ridiculous.
- The Chimichurri: It’s made fresh daily. No bottled stuff.
- The Wine List: Heavy on Uco Valley Malbecs, which is exactly what you want.
The biggest difference is the light. The North Beach spot has a better flow and feels a bit more modern, but the food is identical. That consistency is why they’ve survived in a city where restaurants close faster than they open.
The Secret is in the Parrilla
Why does the steak at the new Campo Argentino steakhouse Miami Beach taste different than a steak you’d cook at home? It’s the grill. The parrilla used here allows for fat to drain away from the coals, preventing those bitter flare-ups that can ruin a good cut of meat.
It’s a low-and-slow philosophy for the thicker cuts and a high-heat sear for the thin ones. They use high-quality wood and charcoal that imparts a smokiness you just can't get from a gas grill. It’s primitive, honestly. It’s fire and salt.
Don't Skip the Non-Meat Items
It sounds like heresy, but the pastas are actually incredible. Argentina had a massive wave of Italian immigration in the early 20th century, and that influenced the food culture permanently. The Sorrentinos (large, round ravioli) at Campo Argentino are usually stuffed with ham and cheese or spinach and ricotta. They are pillows of carb-heavy joy.
And then there’s the Milanesa.
If you have kids, or if you’re just feeling like a comfort meal, the Milanesa Napolitana is the move. It’s a breaded veal or chicken cutlet topped with tomato sauce, ham, and melted mozzarella. It’s basically an Argentine chicken parm, but better because the breading is thinner and crispier.
Finding a Table: What You Need to Know
The new Campo Argentino steakhouse Miami Beach is located at 7141 Collins Ave. Parking in North Beach can be a bit of a nightmare if you don't know the tricks. Don’t bother circling Collins. Go straight to the municipal lot on 73rd Street and Abbott Ave. It’s a short walk, and you’ll save yourself twenty minutes of frustration.
They take reservations, and on Friday and Saturday nights, you’ll definitely need one. The neighborhood has caught on, and the dining room fills up with a mix of Argentine expats and locals who are tired of the overpriced tourist traps further south.
Pro Tip: If the dining room is packed, check the bar. It’s a great spot to grab a quick empanada and a glass of wine if you’re flying solo or just don't want to wait for a booth.
Final Verdict on the New Campo Argentino Steakhouse Miami Beach
Is it the "best" steakhouse in the world? No. Is it the most authentic Argentine experience you can find in the 305 right now? It’s certainly in the top three. It’s a place that prioritizes flavor over aesthetics, and in a city like Miami, that’s a rare and beautiful thing.
The new Campo Argentino steakhouse Miami Beach succeeds because it knows exactly what it is. It’s a steakhouse for people who love steak, not for people who love taking pictures of steak. It’s gritty in the right ways and polished where it counts.
Actionable Next Steps for Your Visit:
- Call Ahead: Even on weeknights, North Beach locals flock here. Secure a table via their website or a quick phone call.
- Order the Vacío: If you only try one cut of meat, make it the flap steak. It’s the quintessential Argentine cut—marbled, flavorful, and tender when cooked correctly.
- Ask for the Homemade Chimichurri: They usually bring it out, but if they don't, ask for an extra side. Smother your bread in it while you wait for the meat.
- Save Room for Flan: The flan with dulce de leche is non-negotiable. The dulce de leche they use is thick, dark, and probably has enough sugar to power a small city, but it’s worth it.
- Explore the Neighborhood: Since you're already in North Beach, take a walk down to the beach or catch a show at the Miami Beach Bandshell after your meal. It’s the perfect pairing.
The arrival of this restaurant marks a win for the North Beach food scene. It brings a level of consistency and cultural depth that helps define the area as more than just a quiet alternative to South Beach. Whether you're a hardcore carnivore or just someone looking for a solid meal that won't break the bank, this place delivers. Just remember: the meat is the star, the wine is the supporting actor, and the dulce de leche is the grand finale. Don't mess with the order. Enjoy the asado.