Chimichurri Compound Butter Recipe
I’m not a fan of steak sauces. I’m more of a let the rub or marinade do their job school of thought. However, when it comes to skirt or flank steak the only way to have it is with a side of chimuchirri sauce.
Just thinking about it makes me hungry. At it’s purest, chimichurri is a combination of parsley, garlic and olive oil. What if you could have a flavored butter with those aromatic flavors? It. is. delish.
My motivation to do this recipe was to have a butter that would last way longer than just a sauce that I could use to sauté onions, potatoes and even use on a toast. It’s also a great garnish that’s packed with flavor to impress your friends with this simple yet elegant recipe.
- 1 tablespoon champagne vinegar
- 1/3 cup chopped flat leaf parsley
- 2 garlic cloves, chopped
- Pinch red pepper flakes (optional)
- 1 stick (1/2 cup) salted butter, room temp
- Add the vinegar, parsley, garlic and red pepper flakes (optional) in a food processor or the Nutribullet (which is what I used) and pulse until finely chopped.
- Transfer the mixture to mixing bowl and stir in the butter.
- Transfer the chimichurri butter to a sheet of plastic wrap and shape it into a log.
- Refrigerate for at least 1 hour until it has hardened.
More delicious recipes to try:
- Cedar Plank Sake Salmon
- Grilled Avocado + Black Bean Salsa
- Grlled Greek Chicken Kabobs
- White Bean Salsa Crostini