Description
A vibrant and flavorful chimichurri butter combining melted butter, garlic, chili, fresh herbs, and vinegar, perfect for spooning over steaks, roast beef, vegetables, and other cooked proteins to enhance their taste with a zesty, herbaceous punch.
Ingredients
Scale
Butter Mixture
- 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 chili, deseeded and finely minced (or Birds Eye/Thai for extra spicy)
Herbs and Acid
- 1/4 cup finely minced parsley leaves (about 1 cup leaves before chopping)
- 2 tbsp fresh oregano, finely minced
- 1 tbsp red wine vinegar (or lemon juice)
Instructions
- Sauté Butter and Aromatics: Melt the unsalted butter with the salt in a pan over medium heat. Add the finely minced garlic and red chili, sautéing until the garlic turns a very light golden color, approximately 30 seconds. This step infuses the butter with the robust flavors of garlic and chili.
- Cool and Add Herbs: Remove the pan from heat and let the butter cool for at least 5 minutes to avoid wilting the herbs. Once cooled, stir in the finely minced parsley, oregano, and red wine vinegar or lemon juice just before serving to maintain their freshness and vibrant flavors.
- Serve Warm: Serve the chimichurri butter while warm and melted, spooning it over steaks, roast beef slices, cooked vegetables, or other cooked proteins such as fish, chicken, shrimp, or pork to elevate their flavor.
- Make Ahead Option: The garlic butter can be prepared ahead of time and stored, even overnight. Before serving, simply melt it to liquify and then stir in the fresh parsley and oregano for optimal taste and texture.
Notes
- Adjust the salt quantity depending on the type of salt used to avoid over-salting.
- For spicier butter, use Birds Eye or Thai chili instead of large red chili.
- The fresh herbs and vinegar should be added last to preserve their brightness and freshness.
- This butter sauce pairs wonderfully with grilled or roasted meats and even steamed or roasted vegetables.
- Storing the butter mixture without herbs makes it more versatile and longer lasting; add herbs fresh when ready to serve.
