Chimichurri butter

5 from 2 votes

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).

Prep Time10

Cook Time2

Course: Sauces

Keyword: chimichurri butter, roast beef sauce, steak sauce

Servings: - 8 people

Calories: 115cal

Author: Nagi

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

Instructions

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.

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.

Leftovers will keep for 3 to 4 days in the fridge or 3 months in the freezer. It will solidify so just melt to use. However, it is much better freshly made when you can taste the fresh herbs!

Nutrition per serving assuming 8 servings (1 1/2 tbsp per person)

Nutrition