Chimichurri butter

Name: Chimichurri butter
Prep time: 10 min
Cook time: 2 min
Yield: 6 servings
Ingredients: 125g / 1 stick (8 tbsp) unsalted butter; 3/4 tsp cooking salt / kosher salt ((reduce by 30% for table salt, + 30% for flakes)); 3 tsp garlic (, finely minced (3 - 4 cloves)); 1 tsp large red chilli (, deseeded, finely minced (or Birds Eye/Thai, for extra spicy!)); 1 tbsp red wine vinegar (or lemon juice); 1/4 cup finely minced parsley leaves ((about 1 cup leaves before chopping)); 2 tbsp fresh oregano (, finely minced)

Chimichurri sauce enriched with butter with sautéed instead of raw garlic. Terrific with any cooked protein and cooked vegetable. Brilliant with steak and roast beef, like the Rump Cap roast / picanha I published today!Don't be tempted to try to blitz up the parsley and butter with a stick blender instead of mincing the parsley with a knife - it will emulsify and become cloudy immediately, and be green as well! Note: This is not a compound butter where you roll it into a log then slice rounds as needed. This is a melted butter sauce - because we sauté the garlic first. Makes 3/4 cup (180ml).

🏷️Chimichurri butter 🏷️Roast beef sauce 🏷️Steak sauce

Total

Servings

6

Difficulty

Easy

Est. Cost

$16–$26

Recipe Source

View original recipe

From Recipetin Eats

Ingredients

125g / 1 stick (8 tbsp) unsalted butter
3/4 tsp cooking salt / kosher salt ((reduce by 30% for table salt, + 30% for flakes))
3 tsp garlic (, finely minced (3 - 4 cloves))
1 tsp large red chilli (, deseeded, finely minced (or Birds Eye/Thai, for extra spicy!))
1 tbsp red wine vinegar (or lemon juice)
1/4 cup finely minced parsley leaves ((about 1 cup leaves before chopping))
2 tbsp fresh oregano (, finely minced)

7 Ingredients

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Instructions

1
Sauté - Melt butter with the salt on medium heat. Sauté garlic and red chilli until the garlic is very light golden - about 30 seconds.
2
Herbs - Remove from heat. Let it cool for at least 5 minutes. Stir in the parsley, oregano and vinegar just before serving.
3
Serve warm! (ie butter melted). Spoon over steak, roast beef slices, vegetables (cooked), other cooked proteins (fish, chicken, prawns/shrimp, pork).
4
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.