This amazing chimichurri is not just for steak! Of course it pairs nicely with a flank steak or whatever slab of meat you may have on the grill, but it is also delicious on eggs, as a substitute salad dressing on a cabbage slaw, or as a dip for plantain chips. Spread it generously on burgers or add a pinch to a lettuce wrap sandwich. Enjoy!
- 2 Jalapeño chilis (seeded and deveined)
- 2 c Fresh cilantro
- 2 c Fresh parsley
- 3 tbsp garlic (minced)
- 3 tbsp Lime juice
- 1/2 c olive oil
- Sea salt and fresh cracked pepper (to taste)
Carefully seed and devein jalapeño peppers. Cut into quarters and set aside. Feel free to use rubber gloves as an extra precaution and don’t rub your eyes!
Roughly chop cilantro and parsley and set aside.
Add jalapeños, cilantro, and parsley to a blender or food processor. Blend for a minute or two to reduce the mix in size.
Add lime juice, garlic, and olive oil and blend until the mixture reaches a finely chopped consistency. It shouldn’t be too juicy. If it is, add a pinch or two more of cilantro and parsley.
Taste test the mix and add salt and pepper to taste. Blend once more to combine all the ingredients well.
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