Chimichurri Butter is an enriched butter version of classic Argentinian Chimichurri Sauce which is considered to be one of the best steak sauces in the world! Especially brilliant with steak and roast beef, though this will be great with any cooked protein or steamed vegetables.
This is a “quick flick” recipe – a new style of post I’m starting for easy sauces and sides. These are simple, handy recipes that don’t need the full bells and whistles of my usual posts – no detailed step-by-steps, process photos, or videos – just the essentials so you can flick through, make it fast, and get on with eating!
Chimichurri Butter
I created this Chimichurri Butter to accompany the Picanha Roast (rump cap roast) which I also shared today. I’ve previously shared classic Chimichurri Sauce – the famous parsley-olive-oil-garlic sauce that is nothing remarkable eaten by itself but magnificent with red meat.
But for the picanha roast, I had a vision of a rich, spreadable butter than melts into the warm beef slices, creating an instant glossy sauce.
Thus, this Chimichurri Butter was born. Think of it was the best bits of Chimichurri Sauce – the garlicky freshness, herby punch, and chilli warmth – in softened butter form.
Ingredients in Chimichurri Butter
Here’s what you need to make it. The same ingredients as Chimichurri Sauce, just switching butter for the olive oil.
Unlike classic Chimichurri Sauce which is just mixed together (ie no cooking), for Chimichurri Butter I sauté lots of minced garlic in melted butter until it smells amazing, then I add the herbs just before serving for a fresh hit.
It’s ridiculously good on anything hot it touches, from grilled chicken to pan-fried fish or even roasted potatoes, but with roast beef it is unbelievably, knee-knockingly good. I love how it gives the same bright, bold flavour of the original sauce but with the indulgence of butter. Plus, it keeps beautifully in the fridge or freezer, so you can slice off a medallion anytime you need a quick flavour boost.
Enjoy! Nagi xx
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Chimichurri butter
Ingredients
- 125g / 1 stick (8 tbsp) unsalted butter
- 3/4 tsp cooking salt / kosher salt
- 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 parsley , finely minced
- 2 tbsp fresh oregano , finely minced
Instructions
- Melt butter with the salt on medium heat. Sauté garlic and red chilli until the garlic is very light golden – about 30 seconds.
- 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.
Recipe Notes:
- I prefer using unsalted rather than salted butter so I can control the amount of salt in this which is more than the saltiness of regular salted butter. You need it – because you only use a bit and this butter acts as the seasoning for steak, roasts etc!
- If you only have salted butter, taste then add a bit of salt at the end if needed.
- Coriander/cilantro is also lovely in this, you can substitute some of the parsley.
- Dried red pepper flakes can be used instead of fresh chilli, start with 1/4 tsp then add more at the end to your taste.
Picture shows basil in ingredients but recipe says oregano is this a mistake I have never cooked it
The picture is actually oregano, it’s just incorrectly labelled as basil 🙂
The picture is of oregano, it’s just incorrectly labelled as basil.
Love chimichurri, and hope Dozer is ok and don’t worry you are a legend Nagi, all your recipes are full-proof. I don’t follow anyone else’s recipes anymore. You always make my day with your recipes, stories and Dozer of course x
Thanks Lucy!! Got around to finishing the post last night 🙂 – N x