Basil and parsley chimichurri: the herb sauce that makes grass-fed beef worth every bite

Chimichurri is the condiment from the Argentine tradition, the bright herb sauce that follows grilled beef the way salsa verde follows pork in Mexican cooking. The classic version uses red wine vinegar, red pepper flakes, and plenty of fresh herbs. All of that is adaptable for AIP.

This version uses parsley and fresh basil together, which makes it rounder and sweeter than a straight parsley chimichurri. A shallot brings the allium depth. Apple cider vinegar stands in for red wine vinegar without any flavor loss. The red pepper flakes step aside entirely, and the herbs carry enough complexity on their own.

Parsley is a source of vitamin C, vitamin K, and folate. Fresh basil brings rosmarinic acid, a plant compound with documented antioxidant activity. Neither claim replaces the real reason to make this sauce: it makes a simple piece of grass-fed beef taste like a restaurant plate, and it takes about 3 minutes to prepare.

Note: the flank steak with basil chimichurri is a good pairing for this sauce. For a cilantro-based chimichurri, see Cilantro Chimichurri.

Ingredients

• 1/2 bunch flat-leaf parsley (about 1/2 cup packed leaves)
• 1/2 cup fresh basil leaves, packed
• 1 medium shallot, roughly chopped
• 1 tsp sea salt
• 1/4 cup apple cider vinegar
• 2 tbsp extra-virgin olive oil

Method

Combine the parsley, basil, shallot, and salt in a food processor. Pulse until roughly chopped and well combined, scraping down the sides once.

Add the apple cider vinegar and pulse to incorporate. With the machine running, drizzle in the olive oil and blend until the sauce is smooth but still has a little texture - not a paste, more like a finely chopped herb sauce that holds together. Taste and adjust the salt and vinegar.

Alternatively, finely chop the herbs and shallot by hand, combine in a small bowl, and whisk in the vinegar and oil.

Yield: About 3/4 cup.

How to use it

• Spoon generously over sliced flank steak, skirt steak, or sirloin (see the flank steak with basil chimichurri)
• Drizzle over grilled or roasted salmon fillets
• Serve alongside lamb chops or lamb kebabs
• Toss with roasted sweet potato or zucchini in place of a dressing
• Use as a marinade for chicken (marinate for 1 to 4 hours before cooking)
• Spoon into a bone broth bowl as a finishing element

Storage

Refrigerator: up to 3 days in a sealed glass jar. The basil will darken but the flavor holds. Best the day it is made.

*Adapted from autoimmunewellness.com/flank-steak-with-basil-chimichurri/ by Erin Shearer*