Chimichurri Sauce with Video- Keto Low Carb Recipe
This chimichurri sauce for steak is absolutely essential with carne asada in my book! And since you’re here, you know it’s going to be a keto chimichurri recipe. However, this chimichurri sauce for steak really requires no changes from the traditional version to make it keto. Chimichurri sauce is naturally keto friendly. If you’re looking for spicy chimichurri sauce, we’ve got you covered on that too! I love spicy food but I’m very careful to develop my recipes to fit a wider palette. But if you want a spicy chimichurri sauce, just double or triple the amount of jalapeno called for here. It’s also delicious with fresno peppers added to the sauce or added to the top of your chimichurri sauce for color.
Chimichurri sauce is traditional in Argentinian and Uruguayan cuisine. It’s a great general table condiment and comes in a green or red version. We’ll focus on the green version here full of cilantro, parsley and oregano.
One of my favorite ways to enjoy keto chimichurri is on Keto Carne Asada/Marinated Flank Steak. It has a flavor is similar to a classic Carne Asada marinade but with a lot less carbs. Keto chimichurri sauce is also delicious with salmon, white fish, chicken, shrimp or pork tenderloin.
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Chimichurri Recipe for Steak
This chimichurri recipe for steak has all the traditional ingredients. If you want really spicy chimichurri sauce, use as much jalapeno as you like! Tasting your recipe and adjusting the easonings to your liking should always be part of your cooking process.
You may also find you like a more fine chop versus a more course chop. This too, really depends on personal preference. I like mine to have a more coarse texture, but I typically chop it finer when I’m making it for others. A food processor is useful if you like a really fine chop.
Keto Chimichurri Sauce
- 2 cloves garlic, minced
- ¼ cup onion, chopped
- ½ cup parsley leaves, chopped
- ½ cup cilantro leaves, chopped
- 1 teaspoon fresh oregano, chopped
- ½ teaspoon crushed red pepper
- ½ cup extra virgin olive oil
- ¼ teaspoon sea salt, or to taste
- ¼ teaspoon pepper, or to taste, freshly cracked
- 1 teaspoon white wine vinegar
- ½ large jalapeno, chopped, to taste
- Prepare all of the ingredients finely chopped.
- Add all of the ingredients except jalapeno in a medium bowl and mix well.
- Add chopped jalapeno to taste.
- Allow flavors to marry together for at least an hour.
- Classicly served over flank steak.
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