Chimichurri Butter

I’ve been putting in on everything lately…

Chimichurri Butter On Corn

Chimichurri Butter On Baked Chicken Thighs

Fritatta Made With Chimichurri Butter

And OF COURSE on Skirt Steak!

There are endless ideas for this compound butter… slather it on a crusty baguette, or on mashed potatoes, hash browns, fried rice, steamed spinach, grilled onions, sautéed shrimp, grits, pan-fried tilapia, burgers, grilled cheese sandwiches, cheese steaks, pork chops, pasta, roasted tomatoes …

Chimichurri Butter Recipe by Ingrid Hoffmann

Ingredients
2 tablespoons sherry vinegar
1 tablespoon fresh lemon juice
3/4 cup chopped flat leaf parsley
3 tablespoons chopped fresh oregano leaves
2 garlic cloves, roughly chopped
Pinch red pepper flakes (optional)
2 sticks (1 cup) unsalted butter, room temp
Salt

Directions
Place the vinegar, lemon juice, parsley, oregano, garlic and red pepper flakes in a food processor and pulse until finely chopped. Transfer the mixture to a piece of cheesecloth or a kitchen towel and wring out the excess liquid. Place the mixture in a small bowl and stir in the butter.

Transfer the chimichurri butter to a sheet of plastic wrap and shape it into a log. Wrap in plastic wrap and refrigerate until it has hardened.

Note: I just placed in plastic container then scooped out with small ice cream scoop.

I also love Chimichurri with TUNA aka my “ChimiTuna” 

About Chimichurri

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