Grilled Steak with Chimichurri is a delicious summer meal that you can make on the outdoor grill. Chimichurri is keto-friendly and bursting with flavor.
Chimichurri sauce is one of the favorite things to make during the summer. It’s a veritable flavor bomb and goes so well with grilled meat, veggies, and even as a dip for bread! When you’re on a low-carb or keto diet, it’s the perfect condiment to add flavor without extra carbs.
Chimichurri originates in South America – namely Argentina, Uruquay, and Colombia. It’s often served at Argentinian parillas that specialize in huge quantities of grilled steak and meat.
It is traditionally made with finely chopped parsley, minced garlic, olive oil, oregano and red wine vinegar. However, the dominant flavors are parsley and garlic.
I personally don’t like parsley. It’s just not a flavor I can handle. But I do love cilantro (coriander). No, it’s not authentic to make chimichurri with cilantro, but it’s a really good substitute for those of us who don’t like parsley.
You can also use a mix of the two. It’s really up to you.
If you have fresh oregano, be sure to use that. It adds a lot of fresh herb flavor. You can put in half as much dried oregano in its place if you don’t have fresh on hand.
How to Make Chimichurri
This recipe is very simple. You will need a food processor or the chopper attachment for the stick blender.
Put all of the ingredients into the chopper and blend for just 5 to 10 seconds, until everything is just chopped, but the sauce isn’t thoroughly blended. It should still have chunks in it. That’s pretty important to the integrity of the chimichurri.
I’ve seen it blended into basically a paste, which is fine is that’s the way you like it. I prefer to have some bigger chunks. That’s the real glory of this sauce.
I strongly believe that red wine vinegar is mandatory in Chimichurri. I wouldn’t use a different type of vinegar. It just won’t have the same authentic taste or pungency. If you must, you can substitute with apple cider vinegar.
Olive oil is the best type of oil to use for chimichurri because of its strong flavor and health benefits. Using other types of oil isn’t recommended because the flavor profile will be adversely affected. I definitely wouldn’t recommend using vegetable or canola oil. But if you want, you could use avocado oil in a pinch.
Chimichurri is a condiment that originated in South American in Argentina, Uruguay and the surrounding area. It was used as a compliment to the regions popular grilled meats.
Chimichurri is a condiment that can be spread on grilled meats, or used as a dip or marinate for many different foods. We like it on any type of grilled meat, from steak to chicken, and we spread it on grilled vegetables and use it as a marinade for chicken wings.
It’s really best to stick with the basics of this recipe. There’s really no need to change anything. The sauce is absolutely perfect as is. However, I know that people like to adjust to their own tastes, and that’s totally fine. So here are a few alterations you could make, if you’re so inclined.
- Add more or less garlic, to taste. I am not a huge garlic fan, so I use only one clove. My mother would use 4 cloves. This is entirely up to you.
- Add jalapenos for more heat. You can add as much or as little as you like. Typically I just add a shake or two of red pepper flakes, because it’s more likely I have that on hand than a jalapeno.
- Add more or less lemon juice. If you like it to be really tart, add more. As it is, this is a pretty perfect balance of flavors. The sauce is meant to be acidic and puckery. That’s what makes it such a great accompaniment to steak. Even if you think it’s a bit too tart, try it with your steak before making adjustments.
- Chop the ingredients more or less to get the right consistency that you like. A truly authentic chimichurri will have more chunks and won’t be blended into a paste, but you can eat it however you like.
Chimichurri & Grilled Steak
The type of steak you pair with Chimichurri isn’t important. You can choose whichever cut of steak you prefer. I like to eat it particularly on flank steak, but we often eat it with a nice thick sirloin steak as well.
Other cuts that work well with a chimichurri as a condiment are bavette, hanger steak, or even a New York Strip or Filet Mignon.
I love mixing up a large bowl of this condiment and taking it with me to barbecues and outdoor parties. Everyone loves it and it goes well with just about any meat or veggies being grilled. There’s never any left when I leave and people are always asking for the recipe.
Now you don’t have to ask! Give this recipe a try and you’ll see what I mean. It’s really just full of flavor.
You can also keep any leftover chimichurri to use later. If I have some left over I use it on everything from salads to sandwiches. Mix it together with some mayonnaise for a great dip! It’s so versatile.
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Easy Chimichurri Sauce
- Food Processor
- 2 sirloin steaks (or flank, hanger, bavette)
- 1 small bunch parsley about one cup, loosely packed
- 1/4 cup olive oil
- 1 clove garlic
- 1 tbsp wine vinegar
- 1 tbsp lemon juice
- 1/2 tsp chopped fresh oregano or 1/4 tsp dried oregano
- 1/4 tsp salt
- 1/4 tsp pepper
- Pinch cumin
- Mix all ingredients together in a food processor. Blend until chopped, but not fully blended. There should still be some chunks.
- Grill your steak to your desired doneness. Serve with chimichurri.
- You can replace the parsley with cilantro if you prefer. Or use a blend of both.
- To spice this up, add red pepper flakes.
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