Chimichurri Butter

flank steak with chimichurri butter

Photo by Con Poulos

Ingredients

Directions

  1. 1 of 1 Add parsley, oregano, vinegar, garlic, salt and red pepper flakes to a mini chopper. Pulse until herbs are finely chopped. Add the butter and process until blended. Tip: Try it on steak. Why unsalted? Some of the mix-ins contain salt, so salted butter would be overkill (each stick has 1/4 tsp).

Storage

  1. 1 of 3 Log: Spread a sheet of plastic wrap on countertop and spoon butter onto center. Fold one end over butter and roll into a log. Wrap ends under log.
  2. 2 of 3 Scoops: Spoon tablespoonfuls of butter onto small pieces of plastic wrap, fold to close and freeze. Toss still-frozen scoops into your skillet or add to hot drained pasta.
  3. 3 of 3 Refrigerate butter up to two weeks or freeze up to three months.
Nutrition Information for Chimichurri Butter
Servings Per Recipe:
Per Serving: