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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