Chimichurri Butter

Name: Chimichurri Butter
Prep time: 10 min
Cook time: 2 min
Total time: 17 min
Yield: 6
Cuisine: Argentinian
Ingredients: 125 g unsalted butter, 1 stick (8 tbsp); ¾ tsp cooking salt or kosher salt, reduce by 30% for table salt; increase by 30% for flakes; 3 tsp garlic, finely minced (3–4 cloves); 1 tsp large red chilli, deseeded and finely minced; or use Birds Eye or Thai chilli for extra heat; 1 tbsp red wine vinegar, or lemon juice; ¼ cup parsley leaves, finely minced; about 1 cup leaves before chopping; 2 tbsp fresh oregano, finely minced

Chimichurri butter spooned over sliced roast beef — Sliced roast beef topped with chimichurri butter.

A warm, buttery chimichurri-style sauce with sautéed garlic, parsley, oregano, and red chilli. Spoon it over steak, roast beef, cooked vegetables, or other proteins.

By Cookin' KitchenOctober 5, 2026Updated October 19, 2026

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Total: 17 minutes
Servings: 6 servings

Prep: 10 minutes
Cook: 2 minutes
Rest: 5 minutes
Total: 17 minutes
Servings: 6

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Recipe

Chimichurri Butter

A warm, buttery chimichurri-style sauce with sautéed garlic, parsley, oregano, and red chilli. Spoon it over steak, roast beef, cooked vegetables, or other proteins.

Cookin' · https://cookin.club/recipes/chimichurri-butter

Prep: 10 minutes
Cook: 2 minutes
Rest: 5 minutes
Total: 17 minutes
Servings: 6

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Ingredients

6 servings

For 6 servings

125 g unsalted butter, 1 stick (8 tbsp)
¾ tsp cooking salt or kosher salt, reduce by 30% for table salt; increase by 30% for flakes
3 tsp garlic, finely minced (3–4 cloves)
1 tsp large red chilli, deseeded and finely minced; or use Birds Eye or Thai chilli for extra heat
1 tbsp red wine vinegar, or lemon juice
¼ cup parsley leaves, finely minced; about 1 cup leaves before chopping
2 tbsp fresh oregano, finely minced

Instructions

Step 1: Melt the butter with the salt in a pan over medium heat. Add the garlic and red chilli and sauté until the garlic is very light golden, about 30 seconds.
Step 2: Remove the pan from the heat and let the mixture cool for at least 5 minutes. Stir in the parsley, oregano, and vinegar just before serving.
Step 3: Serve warm, with the butter melted. Spoon it over steak, roast beef slices, cooked vegetables, or other cooked proteins such as fish, chicken, prawns, or pork.
Step 4: To make ahead, let the garlic butter sit for a while, even overnight. Melt it until liquid before stirring in the parsley and oregano.

Notes

Unsalted butter lets you control the salt. If using salted butter, taste the finished sauce and add a little salt if needed.

For a variation, replace some of the parsley with coriander (cilantro). Dried red pepper flakes can replace the fresh chilli; start with 1/4 teaspoon and add more to taste.

Refrigerate leftovers for 3 to 4 days or freeze for up to 3 months. The butter will solidify; melt it before using. The fresh herbs are most noticeable when the sauce is freshly made.

Nutrition per serving

Calories: 115 kcal
Fat: 13 g
Saturated fat: 8 g
Carbohydrates: 1 g
Sugar: 0 g
Fiber: 0.1 g
Protein: 0.3 g
Sodium: 221 mg
Cholesterol: 34 mg

Estimated values; they will vary with the exact ingredients and brands you use.

About this recipe

This warm, buttery chimichurri-style sauce combines sautéed garlic with parsley, oregano, red chilli, and vinegar. Spoon it over steak or roast beef, or serve it with cooked vegetables and other proteins.

The garlic butter can be made ahead. Stir in the herbs and vinegar just before serving.

Chimichurri Butter