This Keto Chimichurri is a recipe every person on a LCHF diet should have in their repertoire. It’s extremely versatile as a sauce, marinade, or even a salad dressing and it’s super simple to prepare. This recipe is unique for me post, because the sauce itself doesn’t use a cast iron skillet, but the steak and carnitas you’re going to make to go with it can be, so…loophole?
We thought that we should start adding a few basics to the site that we use frequently, things like this keto chimichurri, homemade mayonnaise, salad dressings, marinades, etc. We’ll call this series Cast Iron Keto Basics.
Chimichurri originated in South America (Argentina/Uruguay), and it pairs perfectly with most cuts of meat for a “South of the Border” feast. If you’ve never tried chimichurri before it is loaded with healthy fats from the olive oil and the dominant flavors are garlic and cilantro, and parsley.
My Favorite ways to use Chimichurri
Drizzle it over skirt steak for a homemade meal that would cost $$$ out at a restaurant. (Pro Tip: add a lobster tail and melted butter for a the ultimate surf & turf feast. IIFYM a glass of red wine too, I would suggest a Malbec but it’s totally up to you!)
Grilled chicken thighs with chimichurri is a weekly staple for Lauren and me.
Pour it over a bed of sautéed spinach, piled high with your favorite veggies and fresh mozzarella #yum
Drizzle it over carnitas, this is the perfect protein for keto as it’s 75% fat and 25% protein
Let us know in the comments how you end up using this versatile chimichurri!