Keto Chimichurri Sauce Recipe with Marinated Steak

  • By: Elizabeth Farmer
  • Date: May 2, 2019
  • Time to read: 2 min.

Have you ever wondered is chimichurri sauce keto friendly? Well, I can assure you that any chimichurri low carb steak marinade recipe will contain nothing but low carbohydrate ingredients.  Chimichurri is a classic low carb sauce for meat from Argentina traditionally served with different types of grilled meat. It is a tangy steak sauce recipe that also pairs well with grilled lamb and chicken. I have also enjoyed this chimichurri sauce recipe with white fish (like cod or pollack).

For the best flavor, prepare the sauce and marinate the steaks the night before. You’ll be glad you did! 

**This post may contain affiliate links from which I could earn a commision. This does not effect the price you pay.**

Marinated Steak with Chimichurri Sauce

Prep time: 10 minutes + time to marinate

Cook time: 10 minutes
Serves: 4 

Low Carb Chimichurri Sauce 

½ cup extra virgin olive oil
1/3 cup red wine vinegar
Handful of fresh flat-leaf parsley
Small handful of fresh coriander 
2 cloves fresh garlic, peeled
¾ tsp crushed red pepper flakes
3 Tablespoons fresh lemon juice
1 tsp ground cumin
Salt and pepper, to taste
Remaining Ingredients
¼ cup extra virgin olive oil
3 Tbs fresh lime juice
2 cloves fresh garlic, chopped
Salt and pepper, to taste

1½ lbs. steak (choose skirt for preference but any cut will be great)
1 Tsp extra virgin olive oil


Combine the olive oil, vinegar, parsley, coriander, garlic, red pepper flakes, lemon juice, and cumin in a food processor and blend until smooth. Season with salt and pepper, to taste, and set aside.

In a small glass bowl, combine the olive oil, lime juice, and chopped garlic with a fork. Season with salt and pepper, if desired.

Place the steak in a large, sealable plastic bag and add the olive oil mixture. Tightly seal the bag and turn a couple of times to coat the steak in the marinade. Place in the refrigerator for at least 1 hour to overnight.

To prepare, heat the olive oil in a large skillet over medium-high heat. Remove the steak from the marinade and allow excess to drip off before adding to the hot skillet. Cook the steak for 3-4 minutes, then turn and cook for an additional 3-4 minutes for medium-rare results. Adjust cooking times to reach the desired level of doneness.

Also, remember that this is an ideal recipe to cook on the BBQ.

Remove from heat and transfer steak to a cutting surface. Let rest for 5 minutes before cutting into very thin slices against the grain. To serve, drizzle steak with some Chimichurri sauce and pass remaining sauce for those who prefer a little more. Enjoy!

Nutritional information (per serving)*

Calories: 524
Protein:  37g
Carbohydrates: 4g
Dietary Fiber: 1g
Fat: 39.2g (7.8g Saturated Fat)

*Nutritional information is from It is provided for entertainment purposes only.

Nutritional information for this recipe was down to account for the amount of olive oil used in the sauce and marinade, rather than directly consumed.

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