Argentinean

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.

For these baked empanadas, Gaby Melian says the addition of green olives and raisins in the filling is essential. 

This recipe was developed in honor of BA contributor Gaby Melian’s mother, who told her that if you left out the green pepper, it wasn’t an empanada.

This hot-sweet-smoky salsa transforms quick-seared short ribs into a dinner with complexity.

The tri-tip is a tender, triangular cut of beef tucked near the sirloin. There are only two per steer, so if your butcher is out, go with sirloin.