Chimichurri, a kind of spicy, vinegar-laced pesto, is the condiment of choice with the asado, or grilled beef, of Argentina. See the recipe for Rib-Eye Steaks with Chimichurri ». André Baranowski

As Betty Fussell points out in “American Prime” (#103, June/July 2007), there’s something simply, well, primal in our appreciation of—and appetite for—steak. So much so, in fact, that we couldn’t resist gilding the lily—or, in this case, the cow—with a couple of classic recipes, exclusively on
Chicken Fried Steak with Gravy
Rib-Eye Steaks with Chimichurri

As an extra treat, we take you behind the scenes for a glimpse of our creative process in Texas Classic, as kitchen assistant Ruth Waxman shares the inspiration—not to mention the culinary tribulations—behind the making of her Chicken Fried Steak with Gravy.