Cilantro Chimichurri Sauce

Finished Steak!

Today marks the start of the Reebok CrossFit Games, which will last through July 28th. The CrossFit Games are known for being the world’s greatest test to find the world’s toughest athletes and a heart pounding experience for spectators. At the Games, thousands of participants will be narrowed down to around 100 of the fittest men and women in the world. Since its debut in 2007, the CrossFit Games have become “one of the fastest growing sports in America,” according to Forbes.

Many of those who participate in crossfit are known to follow the Paleo diet. The Paleo diet is based upon eating wholesome, contemporary foods from the food groups that our hunter-gatherer ancestors would have thrived on during the Paleolithic era. Many of those who eat Paleo try to stick to grass-produced meats, fish, seafood, fresh fruits and vegetables, eggs, nuts and seeds, and healthy oils, such as coconut oil.

Coconut oil is great for those who enjoy crossfit because of the medium chain triglycerides, or MCTs. MCTs are easily digestible and absorbed intact into the liver directly for energy. Therefore, since coconut oil is processed like a carbohydrate, your body uses the MCTs immediately for energy. Medium chain triglycerides provide more energy per ounce than carbohydrates; but unlike normal fats, this energy can be released rapidly. When lifting heavier weight and performing strenuous exercises, coconut oil may give you extra boost you’re looking for.

After a grueling crossfit session, consuming protein is the best way to refuel your muscles. I personally love steak, but that can get a little boring after a while. Jen came to me yesterday with a recipe for a cilantro chimichurrie sauce that she swore would make my meal amazing. I tried out the recipe last night and it definitely didn’t disappoint! I’ve linked the recipe for Jen’s steak tacos so you can get an idea of how to perfectly cook your steak. Here’s what you’ll need for the sauce:


1/2 jalapeno pepper

2 garlic cloves

1/4 cup chopped onion

3/4 cup packed fresh cilantro – stems ok

1 cup packed fresh Italian Parsley – stems ok

1/8 cup packed fresh oregano

1/4 cup fresh lime juice

1/3 cup Kelapo Coconut Oil, melted

1/4 cup red wine vinegar

1 tsp ground cumin

1/4 tsp kosher salt (optional)


  1. Place jalapeno, garlic, onion, cilantro, parsley, and oregano to food processor. Pulse until everything is chopped up in very small pieces.
  2.  Add coconut oil, lime juice, red wine vinegar, cumin, and salt. Process on high until thoroughly mixed and chopped up.
  3. Place into a bowl and drizzle desired amount over steak.

As a tip, make sure to use the sauce within a couple of days and no not refrigerate; coconut oil will harden.  Jen used fresh herbs that she planted in her garden, but a local market should have all the necessary ingredients. The combination of the chimichurri sauce and seared steak was absolutely delicious. The sauce complimented the steak perfectly and was a great way to add in a healthy topping to my dinner.

If you’re looking for a tasty treat for an after dinner dessert, make sure to check out my Paleo Apple Cobbler recipe. Enjoy!

-Kayla & Jen

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