Chimichurri Compound Butter

Vinegar-Cured Chimichurri Base

• 2 tablespoons red wine vinegar
• 1 teaspoon lemon juice (freshly squeezed)
• 1 small shallot (very finely minced)
• 3 cloves garlic (finely grated or minced)
• 1 small Fresno chile or red jalapeño (seeded, very finely minced)
• 1 teaspoon dried oregano
• ½ teaspoon red pepper flakes
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper (coarse, freshly ground)

Compound Butter

• 1 cup unsalted butter (2 sticks, softened)
• ½ cup flat-leaf parsley (finely chopped, very dry)
• 2 tablespoons cilantro (finely chopped, very dry)
• 1 tablespoon fresh oregano (finely chopped, or use ½ teaspoon dried oregano)
• 1 tablespoon chives or scallions (thinly sliced)
• 2 teaspoons lemon zest
• 1 teaspoon reserved chimichurri vinegar (from the drained base, only if needed)
• kosher salt (to taste)

Optional Finish

• flaky sea salt
• extra parsley (finely chopped)
• lemon zest
• red pepper flakes

Instructions

1. Soften the Butter: Let the butter sit at room temperature until soft and spreadable, but not melted.1 cup unsalted butter
2. Cure the Aromatics: In a small bowl, stir together the red wine vinegar, lemon juice, shallot, garlic, Fresno chile, dried oregano, red pepper flakes, kosher salt, and black pepper. Let sit for 10–15 minutes so the vinegar softens the raw bite of the garlic and shallot.2 tbsp red wine vinegar, 1 tsp lemon juice, 1 shallot, 3 cloves garlic, 1 Fresno chile, 1 tsp dried oregano, ½ tsp red pepper flakes, ½ tsp kosher salt, ¼ tsp black pepper
3. Drain the Chimichurri Base: Spoon the mixture into a fine-mesh strainer and press lightly to remove excess liquid. Reserve 1 teaspoon of the vinegar liquid and discard the rest.vinegar-cured chimichurri base, 1 tsp reserved vinegar
4. Chop the Herbs: Finely chop the parsley, cilantro, fresh oregano, and chives. Pat the herbs dry with a paper towel if they feel damp.½ cup parsley, 2 tbsp cilantro, 1 tbsp oregano, 1 tbsp chives
5. Mix the Butter: Add the softened butter to a mixing bowl. Add the drained chimichurri base, chopped herbs, and lemon zest. Mix with a rubber spatula until evenly combined.softened butter, drained chimichurri base, chopped herbs, 2 tsp lemon zest
6. Adjust the Brightness: Taste the butter. If it needs a sharper chimichurri finish, mix in up to 1 teaspoon of the reserved vinegar liquid. Add more salt only if needed.1 tsp reserved vinegar, kosher salt as needed
7. Shape the Butter: Spoon the butter onto parchment paper or plastic wrap. Roll into a tight log, twisting the ends to seal. You can also pack it into a ramekin or airtight container.chimichurri compound butter
8. Chill Until Firm: Refrigerate for at least 1 hour, or until firm enough to slice.chilled compound butter
9. Slice and Serve: Slice into rounds and serve over hot steak, chicken, pork, seafood, roasted vegetables, potatoes, corn, burgers, or dinner rolls. Finish with flaky sea salt, extra parsley, lemon zest, or red pepper flakes if desired.finished chimichurri compound butter, flaky sea salt, parsley, lemon zest, red pepper flakes