Chimichurri takes beef to a whole new level. A traditional aioli would have mayo but you can certainly leave it out, as the way you prepare this chimichurri aioli it’s creamy even without the mayo! I love to add the mayo- since it keeps my fats up for the day which helps with my keto diet. Either way this is a delicious low carb, high fat sauce- that doesn’t seem greasy like some keto recipes can!
Today’s recipe was inspired by a recent trip to an Argentinian steak house. They served endless chimichurri at the table, for bread with butter, and of course to top all the meats. I love a good steak, and I usually think meat is better left simple, but whoa! I can admit when I am wrong! All beef is amazing with this sauce! Even the roast beef I make is amazing with it! Really the sauce is a perfect way to up the fat content on your keto meals! My husband loves it on salad!
You can use this recipe on just about meat you can think of. Today I served it drizzled on a skirt steak. I marinated my steak in equal parts olive oil and balsamic vinegar and a good amount of salt. Since the steak is very textured, it holds a marinade well, and I make sure to rub it in. I added a little duck fat to my cast iron pan over medium heat. When the oil begins to glisten I add the steak and give it a good press down with the spatula. Cook for 4 minutes and flip. I highly recommend a splatter screen for this, it can be slightly messy!
Another tip- blend up a little extra, or if you know you love chimichurri a lot extra, this sauce is amazing on chicken, fish and even as a salad dressing. If you just mix the sauce with a little red wine wine vinegar its a great tasting dressing. I keep ajar on hand at all times- it’s that good!
Struggling with your macros on keto?- here’s a link to my favorite macro calculator on the web.”
I’m looking forward to tasting the recipe with fresh herbs from my garden this summer! I bet that will make the flavors really pop!
The Chimichurri Aioli Recipe !
Chimichurri Aioli With Skirt Steak
This recipe makes a lot of sauce, I keep it stored in the fridge and put it on everything. Anything beef and always on salad! Try it on steak salad, AMAZING!
- 1/2 cup roughly chopped parsley
- 6 cloves garlic roughly chopped
- 6 Tbs red wine vinegar
- 4 TBS oregano- leaves only
- 1 tsp crushed red pepper- can increase if you like things spicier
- A generous 1/3 cup chopped shallot
- 1 tsp salt
- 1 cup olive oil
- Mayo- optional
- Add all the ingredients to your jar except the olive oil. Add about half the oil and begin to blend. Once the mix is coming together, add the rest of the olive oil. This ensures you chop up the herbs well
- Let the sauce stand for at least 20 minutes before using to let the flavors combine.
- Mix 2 parts sauce to 1 part mayo for a creamier aioli.
- The sauce should keep well in the fridge for around a week. I make mine right in a jar I have a lid to! Works perfectly!
Helpful Equipment: Stick blender and jar or regular blender
Serving Size 4 oz steak woth 1 tbsp sauce
Amount Per Serving
% Daily Value
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
I hope you’ve enjoyed my Chimichurri Aioli Recipe!
P.S.- I get a lot of my canned goods and the duck fat for this recipe at Thrive Market, which I have a membership to. It’s kind of like amazon prime for healthy foods. I shop there because I cannot seem to find better prices for similar goods! If you are interested in trying it out, they have a trial membership you can check out here!
For a meat and potatoes night try this with my sour cream and onion mashed potatoes recipe.
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