Chimichurri butter

Name: Chimichurri Butter With Sautéed Garlic
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)

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.

🏷️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.

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Tips & Notes

Pro tips

Mince the parsley by hand with a sharp knife—never use a food processor or stick blender, which will emulsify and discolor the sauce.
Sauté the garlic in butter over low heat for 1–2 minutes until fragrant; don't let it brown or it will become bitter.
Add vinegar last to prevent the acid from breaking down the fresh herbs before serving.
Use this sauce warm poured over hot steak or roasted vegetables for best flavor absorption.

Substitutions

Red wine vinegar → lemon juice or lime juice (for brightness)
Fresh oregano → dried oregano (use 2/3 tsp; dried is more concentrated)
Red chilli → jalapeño or other fresh green chilli (milder heat)

Storage & make-ahead

Store as a liquid sauce in an airtight container in the fridge for up to 3 days; reheat gently over low heat before serving.

Common Questions

Can I make chimichurri butter ahead of time?

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.

Why does stick blending ruin this sauce?

Blending emulsifies the butter and minced parsley immediately, creating a cloudy, overly green sauce. Hand-mincing keeps the texture and color bright.