Belcampo Shares the Three Best Sauce Recipes to Pair With Your Steak

There's not much that can improve a delicious piece of meat. But according to Belcampo co-founder and CEO Anya Fernald, the one thing that pairs well with an organic, grass-fed steak is a few dabs of the right sauce.

Fernald demonstrated how to make three of her favorite steak sauce recipes for us last week at a special, residents-only event in Belcampo's Hudson Yards location, and has kindly shared them with us below. Happy cooking!

Anya's Chimichurri

Anya’s Chimichurri Recipe

Ingredients
Parsley, picked leaves – 3oz
Thyme, picked leaves – 0.25oz
Oregano, picked leaves – 0.25oz
Garlic – 1 oz
Fresh Bay Leaf – 1 each (small)
Aleppo Chili Flakes – 1/4tbsp
Extra Virgin Olive Oil – 3.5oz
Sherry Vinegar – 1.7oz
Kosher Salt – 2/3tsp
Ground Black Pepper – 1/3tsp

Instructions
1. After picking the herbs, be sure to rinse and dry them thoroughly
2. Finely minced the herbs, bay leaf, and garlic by hand. Transfer to a mixing bowl
3. Add the remaining ingredients, reserving 1oz of the oil and mix well
4. Taste and adjust with salt and the remaining oil if needed

Belcampo House Aioli

Ingredients
Safflower Oil – 1 pint
Extra Virgin Olive Oil – 1 pint
Egg Yolks – 7 each
Garlic – 0.33 oz
Smooth Dijon Mustard – 0.25 oz
Kosher Salt – To Taste
Lemon Juice – 1.6 oz
Water – 1 oz

Instructions
1. In a food processor, combine the yolks, salt, mustard, lemon juice, and garlic. Blend until the garlic is fully incorporated
2. Slowly drizzle in the oils. If it starts to get really tight, or it starts to break, add a little of the water to bring it back together. Be sure to scrape down the sides to make sure everything gets mixed well
3. When all of the oil has been incorporated, give it a taste and adjust the seasoning if needed

Anya's crème fraîche

Crème Fraiche and Horseradish Sauce

Ingredients
Crème Fraiche – 1 ¼ Cup
Fresh Horseradish – 3tbsp
Lemon Juice – 1 tbsp
Kosher Salt – To Taste

Instructions
1. Peel the horse radish, and grate with a microplane or box grater
2. Combine the horseradish, crème fraiche, lemon juice, and salt until thoroughly mixed
3. Taste and adjust the salt as needed

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