Chimichurri Butter is an enriched version of classic Chimichurri made with butter instead of olive oil. It’s made with garlic sautéed in butter then you get a great hit of fresh parsley and touch of vinegar which gives this the classic Argentinian steak sauce vibes!
Especially brilliant with steak, though this will be great with any cooked protein or steamed vegetables. It makes everything more fabulous!
This is a “quick flick” recipe – a new style of post I’m starting for easy sauces and sides. These are simple, handy recipes that don’t need the full bells and whistles of my usual posts – no detailed step-by-steps, process photos, or videos – just the essentials so you can flick through, make it fast, and get on with eating!
Chimichurri Butter
If you’re reading this message, it’s because you’ve come to get the recipe before I managed to finish writing the post! Speaking honestly, it’s been one of “those days” – I thought I was so organised and had gotten ahead with the Rump Cap Roast I also published today (I even worked through the weekend to film and photograph it 😭) then everything fell apart yesterday. The photos weren’t goo enough, there were parts of the video I wanted to re-film because I wasn’t happy with them. I had recipe questions un-answered so I wanted to make the rump cap again-and-again, and found myself filming and photographing until late last night. 😭
All that leads to what felt like “being ahead” ended up being a scramble. An all too common feeling these days!
Long story short – I have to dash Dozer to an appointment so I didn’t managed to finish writing the post for this recipe. So I quickly wrote the recipe out in the card and will come back to update the body of the post!! – Manic Nagi xx
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