A compound Chimichurri Butter is an excellent twist on a classic sauce for steak. With fresh oregano, parsley, spicy chili, and tangy acidity from pickled onions, it is seriously addictive. I love compound butter recipes, as they are such an easy way to add flavor and sauce to a dish in no time!
Fat absorbs flavor, so adding herbs and spices to butter is the perfect way to get maximum taste from your meal. Here is a chimichurri butter that I always use on everything from a standing rib roast to a quick pan-seared sirloin steak. It's easier to make than a Bearnaise but works just as well with red meat.
Jump to:
🛒 Ingredients
The difficulty with making chimichurri butter is getting that signature tang from the vinegar, as we don't want to add liquid. So, in this recipe, we make pickled onions and then blend them into the butter. The result is incredible, and I will be forever glad I made this recipe. Here is everything you will need:
- Unsalted butter: This is the base of your chimichurri butter and it needs to be the best quality you can find. Use European-style butter, and ensure it is unsalted so that you remain in control of the quality and quantity of salt in the compound butter. Try and find butter with at least 82% fat content.
- Oregano: Fresh oregano is best for a classic chimichurri from Latin America. Some recipes add coriander/cilantro, but I prefer not to.
- Parsley: A great team player of a herb, brightening the recipe.
- Chives: This is optional, but I like to add them to give a slight hint of garlic flavor.
- Chili peppers: Chimichurri is a spicy sauce, so we need some heat! You can use fresh chili or dried chili flakes. You can use green or red chillis to make either red chimichurri or green chimichurri.
- Lemon zest: This enhances all the flavors.
- Onion: Either red or white is fine.
- White wine vinegar: For that classic chimichurri tang.
- Sugar: For the onion pickling liquid.
See the printable recipe card at the bottom of this post for full quantities and step-by-step directions on how to make chimichurri butter.
👩🏼🍳 Instructions
First, make the pickled onions. Place the vinegar, water, salt, and sugar into a saucepan over medium heat and bring it to a boil, stirring to dissolve the sugar.
Finely dice the onions and place them into jars. Pour the hot pickling liquid over the top and leave to cool. They are best after a few hours.
Place cubes of softened butter into a food processor with the oregano, parsley, chives, chopped chili, lemon zest, and pickled onions. Season with salt and pepper and blend to a smooth consistency.
Either serve chimichurri butter immediately or place it onto parchment paper, roll it into a log, and twist the ends to secure it. Store in the fridge until needed.
Top tip
Butter takes around an hour to soften properly out of the fridge. It is ready when you can press a finger into it and it leaves an indent. Cut it into cubes and leave it in a warm place to soften it faster. Alternatively, place it in the microwave on low power for 20-second increments.
🍽 How to serve
I use chimichurri butter as a basting butter for steak. Pan-fry a sirloin (or your chosen cut) and take it out to rest when cooked to your liking. Melt a tablespoon of the chimichurri butter in the hot pan, and when it is frothy, put the steak back in and baste for 30 seconds before serving.
🍷Wine Pairing
A big, bold sauce needs a big, bold wine. A fruity Cabernet Sauvignon, Merlot, Malbec, or even a Chilean Carmenère will be perfect.
🥣 Equipment
I use a mini food processor to blend compound butter, you just need to make sure the butter is softened first!
❄️ Storage and Freezing
Store chimichurri butter wrapped in the fridge for 5-6 days. You can also freeze compound butter. Wrap it to prevent freezer burn, and use it within 3-4 months. Sometimes, I freeze it in ice trays lined with plastic food wrap so that I have individual portions.
Other compound butter recipes
Have you tried this recipe?
If you make this recipe, I'd love to hear how it went! Please leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating on the recipe card and consider leaving a comment as well. Your feedback helps other readers and is greatly appreciated.
📖 Recipe
Chimichurri Butter (perfect for steak)
Equipment
Ingredients
- 125 grams (1 stick) Unsalted butter at least 82% fat, cut into cubes and very soft
- 2 tablespoon Oregano (fresh)
- 1 tablespoon Parsley (fresh)
- 1 tablespoon Chives (fresh)
- 1 teaspoon chili diced
- 1 teaspoon Lemon zest
- ½ teaspoon Flaky salt
Pickled onions
- ½ onion
- 120 ml (½ cup) vinegar
- 120 ml (½ cup) water
- 2 tablespoon sugar
Instructions
Pickled onions
- Finely dice the onions and place them into a jar.
- Heat the water, vinegar, sugar, and salt in a saucepan, stirring to dissolve the sugar. When it starts boiling, pour it over the onion in the jar.
- Leave to pickle for 2-3 hours before using. Drain before use.
Chimichurri butter
- Cut the butter into cubes and allow it to come to room temperature.
- Place the softened butter with the pickled onions and all other ingredients into a food processor and blend until smooth.
- Serve immediately, or place the chimichurri butter onto a piece of non-stick baking paper/parchment paper. Roll the compound butter into a log and twist the ends tightly to secure it.
- Place upright in the fridge and use within 5-6 days. Freeze for 3-4 months. Defrost in the refrigerator overnight.
Notes
Nutrition
Comments
No Comments