Leftover Roast Beef with Chimichurri Sauce

We had roast beef on Sunday for dinner, so I had some leftover roast beef to use for dinner on Monday.

I had cooked it so that it was beautifully rare, so I did not want to heat it up and overcook it.  But I always think that cold roast beef needs some kind of sauce to go with it.  Due to me being on the AIP protocol, I cannot eat mustard as it is a seed, which is not AIP friendly.

So I came up with this beautiful, green sauce that complemented the beef beautifully.  Don’t save this sauce to just serve with roast beef however.  It would complement fish, shrimp or even chicken perfectly as well.

Chimichurri Sauce

serves 6-8

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  • 1 cup extra virgin olive oil
  • 1 cup parsley – stems removed
  • 1 cup cilantro – de-stemmed
  • 6 gloves of garlic – peeled
  • ½ small onion
  • ¼ cup lime juice
  • 1 tbsp dried oregano
  • sea salt to taste

All you do to make this incredibly tasty and simple sauce is to throw all the ingredients in a food processor and pulse it until it is finely chopped.

Chill in the fridge until required and serve over sliced meat, chicken or fish.

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We served the cold beef and chimichurri sauce with rutabaga mash and sauteed kale and it was delicious.

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Shared at Paleo AIP Recipe Roundtable #25

Shared at Pennywise Platter