A silky chimichurri butter sauce made with sautéed garlic, fresh parsley, and oregano—designed as a melted butter sauce rather than compound butter. It pairs brilliantly with grilled steak, roast beef, and roasted vegetables.
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Sauté - Melt butter with the salt on medium heat. Sauté garlic and red chilli until the garlic is very light golden - about 30 seconds.
Herbs - Remove from heat. Let it cool for at least 5 minutes. Stir in the parsley, oregano and vinegar just before serving.
Serve warm! (ie butter melted). Spoon over steak, roast beef slices, vegetables (cooked), other cooked proteins (fish, chicken, prawns/shrimp, pork).
Making ahead: You can let the garlic butter sit around for a while (even overnight), just melt to liquify before stirring in the parsley and oregano.
Store as a liquid sauce in an airtight container in the fridge for up to 3 days; reheat gently over low heat before serving.
Yes, but store it as a liquid sauce in an airtight container in the fridge for up to 3 days. Reheat gently in a saucepan or microwave before serving.
Blending emulsifies the butter and minced parsley immediately, creating a cloudy, overly green sauce. Hand-mincing keeps the texture and color bright.
This is a pourable melted butter sauce because the garlic is sautéed first. Compound butter is a solid log you slice. They're different applications.
Yes, use lemon juice in an equal amount for a brighter, citrus-forward flavor.
This recipe makes 3/4 cup (180ml), enough to sauce 4–6 servings of protein or vegetables.
