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recipes argentine style beef with chimichurri sauce
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This colorful chimichurri recipe doubles as a marinade and works as an accompaniment to all cuts of beef—or anything else you want to gussy up.
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The classic Argentine condiment gets reimagined with tart-sweet raspberries and spicy Calabrian chiles for a burst of summertime flavor.
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This velvety chimichurri riff combines the sauce’s signature acidity and herbaceousness with yogurt’s mellow tang for a versatile two-in-one marinade and good-on-everything condiment.
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Inspired by salsa de cacahuate, this delightful sauce is spicy, rich, and velvety.
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Salvadoran chicken braised in fizzy and tangy pineapple chicha from Anthony Salguero of Popoca in Oakland.
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A dollop of this romesco sauce improves everything from steak to roasted cauliflower.
3.6
(3.59)
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Store-bought beef hot links get doctored up with a mustard-and-spice packed Carolina gold sauce and garlicky quick-pickled chowchow.
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Crisp, peppery radishes take center stage in this fresh limey Salvadoran salsa.
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Tangy and herby, it pulls double duty as a marinade and sauce.
Esra Erol
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From gravy-soaked classics to delightful new spins, Chicago’s iconic Italian beef is alive and well. Here’s where to find the very best versions, according to a local.
Ximena N. Beltran Quan Kiu
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Chef Alex Raij on her favorite all-purpose sauce.
Alex Raij
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No matter your spice preference, these sauces bring on the flavor and heat.
Li Goldstein
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Presented by Rioja
Join Andy Baraghani in the Bon Appétit Test Kitchen as he makes skirt steak with Romesco sauce. This thick Spanish sauce, made with roasted red peppers and almonds, is also delicious on grilled or roasted scallions, chicken, and fish.
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Join Chris Morocco as he makes Beef Wellington with green sauce. This sort-of-traditional approach to beef Wellington doesn’t shy away from using a wide range of umami-rich ingredients such as bacon, soy sauce, mustard, and maitake mushrooms to create tons of flavor. A lighter sauce packed with herbs and a few anchovies balances out the heavy dish and brings old-school beef Wellington into the modern era.
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The addictive mix of spicy, sweet, sour, and salty flavors is also great as a dipping sauce for grilled meats.
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Produced by Bon Appétit with FarmToFork™ | A blend of spices and FarmToFork™ Tomato Basil Sauce set all the right vibes.
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Presented by ANA | This traditional Japanese dish comes in various forms and variations, but to really elevate it there is one ingredient you can’t miss—ribeye steak. Rest it on a bed of kombu rice and finish it off with homemade teriyaki sauce and yuzu mayonnaise. Easy to make and full of flavor!
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Join Claudette Zepeda in San Diego as she makes salsa macha and Oaxacan chicken. Salsa macha is one of the oldest sauces in Mexico, dating back to the Aztec Empire. It is now prepared in over two hundred different ways. Claudette's variety includes chile pasilla, chile de árbol, peanuts, toasted sesame seeds and more. The Oaxacan chicken is spatchcocked and the seared in salsa macha, before being roasted in the oven.