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Ole Ole Steakhouse
Grilled meats & Spanish paellas on Lincoln Road
A South Beach steakhouse of grilled Black Angus, dishes to share and Spanish paellas made in Spain — homemade dishes brought straight to your table.
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Inspired by travel and a passion for different cultures, Ole Ole Steakhouse brings a vast menu of culinary delights to South Beach. We grill the best-quality Black Angus and cook Spanish paellas with the freshest ingredients — homemade dishes brought straight to your table.
Why Ole Ole
Black Angus quality
The best-quality Black Angus, grilled to order over an open flame.
Dishes to share
Picadas, boards and parrilladas built for the whole table.
Meat by the pound
Churrasco, picanha, tomahawk and ribeye — sold by the pound.
Paellas made in Spain
Our signature Spanish paellas, at the best price in South Beach.
From our tables




From the menu
Products
View All (6)Churrasco Salad
$22.95
Mixed lettuce, ribeye, cherry tomatoes, red pepper, goat cheese and balsamic reduction.
Sold on oleolesteakhouse.com
Seafood Paella
$59.95
Our favorite. Valencia rice and a mix of seafood — shrimp, mussels, clams and more. Add a full lobster for an additional charge.
Sold on oleolesteakhouse.com
Basic Picada (2 lb)
$55.95
Churrasco, picanha, pork ribs, chorizo and chicken drumsticks, served with chimichurri and romesco sauce. Priced for the 2 lb board.
Sold on oleolesteakhouse.com
Ole Ole Board
$29.95
Iberico ham, chorizo iberico, fuet, manchego cheese and Spanish olives, served with pesto. A Spanish charcuterie board built to share.
Sold on oleolesteakhouse.com
Visit us
- Monday – Sunday
- 12:00 PM – 12:00 AM
Good to know
How do I place an order?
Orders are taken by phone only — call (305) 763-8059 for dine-in, delivery or take-out.
Where are you located?
626 Lincoln Rd, Miami Beach, FL 33139, in the heart of South Beach.
Do you take reservations?
Yes — give us a call to reserve your table.
Are there vegetarian options?
Yes. Alongside the grill you'll find salads, artisan pizzas, pastas and a classic vegetarian flatbread.
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