My Weight Loss Surgery Journey + Keto, Paleo, & Gluten Free Recipes +

Month: September 2017

Double Chocolate Chip Coconut Keto Cookies

Double Chocolate Chip Coconut Keto Cookies

Double Chocolate Chip Coconut Keto Cookies I’m not going to lie, I created this recipe completely on a whim.   I was craving initially craving Cast Iron Keto Blondies, but didn’t have all the ingredients handy, and a lot of coconut flour.  As many of you, […]

Keto Tailgate Recipes: Queso Fundido

Keto Tailgate Recipes: Queso Fundido

Keto Tailgate Recipes: Queso Fundido So with the launch of football season, I’m going to start a weekly Keto Tailgate Recipe edition. These recipes are going to be featured appetizers and meals that go great for game day.  I’m going to try to make everything […]

Chimichurri: A Keto-Friendly Brazilian Steak Sauce

Chimichurri: A Keto-Friendly Brazilian Steak Sauce

Chimichurri: A Keto-Friendly Brazilian Steak Sauce

Chimichurri: A Brazilian Steak Sauce | Fat to Fit Chick

Chimichurri is a zesty blend of parsley, cilantro and jalapenos that is traditionally used as a steak sauce in Brazil.  I first discovered this sauce when I went to a Brazilian steak house, and it’s so tasty!  By the way, if you have never been to a Brazalian steak house, do yourself a favor and GO.  It’s seriously like a Keto mecca.  Anyways,  chimichurri  also has many other uses, it’s absolutely amazing on eggs, any type of meat, and some people will even mix it with mayo or cream cheese as a spread.  This also tastes really delicious mixed with hot veggies. It’s really just a great way to add some zest to any dish, and it’s very easy to make. If you have any other uses for this delicious sauce, let me know! I’m curious to try it in other recipes.

I love steak, but I especially love dousing my steaks in sauces.  Unfortunately, most aren’t keto friendly, (ahem A1 Sauce) so this Chimichurri comes in really handy for you fellow steak douse-ers.  Enjoy!

Ingredients:

  • 1/2 C Red Wine Vinegar
  • 1 tsp Salt
  • 3-4 Garlic Cloves
  • 1 Shallot
  • 1 Jalapeno
  • 2 tbsp Oregano
  • 1 Bunch of Cilantro
  • 1 Bunch of Parsley
  • 1 C Extra Virgin Olive Oil

Coarsely chop, garlic, shallot, jalapeno, cilantro, parsley and oregano.  Next, add all ingredients except the olive oil into a food processor.  The reason why I’m having you coarsely chop the ingredients first so so that they blend better. Pulse 5-6 times or until mixture is in small and uniform pieces. Remove from the food processor, and add olive oil and mix well. Store in mason jar or a container of your choosing.

Tip: To make sure chimichurri stays green and vibrant in color, add a thin layer of olive oil on top of the mixture before storing in refrigerator. This will prevent oxidation and loss of color.