A good chimichurri butter is the kind of finishing touch that makes a simple steak (or roasted veggies, or warm bread) taste like it came from a steakhouse. You get the bright, herby punch of chimichurri plus the rich, glossy melt of butter—so when it hits something hot, it turns into an instant sauce that clings to every bite.
Why you’ll love this dish
- Fast, high-impact flavor: A few minutes of mixing gives you a compound butter that tastes complex and “chef-y.”
- Perfect for entertaining: Slice into coins or shape into quenelles and your plating instantly looks intentional.
- Make-ahead friendly: It actually improves as it chills because the herbs, garlic, and vinegar mingle.
- Versatile: Not just for steak—try it on chicken, fish, potatoes, corn, or grilled bread.
“We served this on grilled strip steaks and everyone asked what the sauce was. It melted into the meat and tasted bright, garlicky, and just spicy enough. Making it ahead made dinner service so much easier.”
How this recipe comes together
You’ll start by whipping/softening the butter so it mixes smoothly. Then you’ll fold in the herbs, roasted garlic, spices, agave, vinegar, and salt until evenly distributed. Next, shape it into a log in parchment or wax paper, chill until firm, and slice into coins (or shape into quenelles while it’s still soft). When you’re ready to serve, place a coin on hot steak and let it melt into a glossy chimichurri-style butter sauce.
What you’ll need
- 8 ounces Wholesome Farms unsalted butter (softened)
- ½ cup Sysco Imperial Fresh Italian parsley, finely chopped
- ½ cup Sysco Imperial Fresh cilantro, chopped
- ¼ cup Sysco Natural garlic, roasted
- 1 tablespoon Sysco Imperial McCormick ground cumin
- 1 teaspoon Sysco Imperial McCormick crushed red pepper
- 1 tablespoon agave syrup
- 2 tablespoons Sysco Classic 50-grain red wine vinegar
- Sysco Classic kosher salt, to taste
Ingredient notes & easy swaps:
- Unsalted butter gives you control—add salt gradually. If using salted butter, reduce added salt and taste at the end.
- Roasted garlic keeps the flavor deep and mellow. In a pinch, you can use less raw garlic, but it will be sharper.
- Agave can be swapped 1:1 with honey or a pinch of sugar.
- Red wine vinegar can be replaced with sherry vinegar or fresh lemon juice (lemon will taste brighter, less wine-like).
Step-by-step instructions
-
Soften and whip the butter.
Add the softened butter to a bowl. Beat with a spoon, spatula, or mixer until smooth and light. -
Mix in the flavorings.
Add parsley, cilantro, roasted garlic, cumin, crushed red pepper, agave, red wine vinegar, and kosher salt. Fold (or whip briefly) until everything is evenly distributed. Taste and adjust salt and heat. -
Shape into a log.
Spoon the butter onto parchment or wax paper. Roll tightly into a log, twisting the ends to seal. -
Chill until firm.
Refrigerate at least 1 hour, or until sliceable. -
Slice or shape for serving.
Cut into coins (crosscut slices). If you prefer quenelles, shape them while the butter is still malleable, or let it soften slightly after chilling. -
Finish the dish.
Place one coin or quenelle on a hot steak right as it’s served. Let it melt and spoon over the top.
Serving suggestions
- Steakhouse classic: Ribeye, strip, flank, or skirt steak plus a coin of chimichurri butter on top.
- Roasted potatoes: Toss hot crispy potatoes with a spoonful so it melts into a tangy-herb coating.
- Seafood upgrade: Add to grilled shrimp, scallops, or seared salmon (especially good with an extra squeeze of lemon).
- Bread & appetizers: Melt over toasted baguette slices for instant herby garlic bread.
- Vegetables: Brush onto grilled corn, asparagus, mushrooms, or roasted cauliflower.
How to store & freeze
- Refrigerator: Store tightly wrapped (log format is ideal) for up to 5 days. Keep it cold and covered to protect the herbs’ flavor and prevent the butter from absorbing fridge odors.
- Freezer: Freeze the wrapped log in a freezer bag for up to 2 months. For convenience, pre-slice into coins and freeze between parchment layers.
- Food safety note: Don’t leave butter sitting at room temperature for extended periods during service. Slice what you need, keep the rest refrigerated, and return it to the fridge promptly.
Pro chef tips
- Chop herbs finely so you get an even distribution and clean slices (big herb pieces can make coins crumble).
- Whip first, then fold: Overmixing after adding herbs can turn them bruised and dull. Mix just until combined.
- Taste after chilling (if time allows): Cold butter dulls salt perception slightly, but chilling also melds flavors—if it tastes slightly bold at room temp, it’s often perfect once chilled.
- Control the melt: For steak, add the coin right as it hits the plate so it melts slowly into a glossy sauce instead of disappearing instantly.
Recipe variations
- Citrus chimichurri butter: Add lemon or lime zest for extra brightness.
- Smoky version: Swap cumin for smoked paprika (or do half-and-half).
- Extra-garlic punch: Mix roasted garlic with a small amount of finely grated raw garlic for both sweet and sharp notes.
- Herb swap: Replace cilantro with more parsley if you’re cilantro-averse.
- Spicier: Add more crushed red pepper or a pinch of cayenne.
FAQ
Can I make chimichurri butter ahead of time?
Yes—this is an ideal make-ahead recipe. Make it 1–3 days in advance so the herbs, vinegar, and garlic have time to meld. Keep it tightly wrapped in the fridge.
Why did my butter get watery or separate?
This usually happens if the butter is too warm or if there’s excess moisture in the herbs/garlic. Make sure the butter is softened (not melted), and pat herbs dry after washing. If it looks loose, chill it—compound butter firms back up.
Can I use dried herbs instead of fresh?
Fresh herbs are strongly recommended for true chimichurri character. If you must use dried, use much less (dried is more concentrated), but expect a flatter flavor and less vibrant color.
How long can it sit out for serving?
For best quality and safety, keep it out only briefly—slice what you need, serve, then refrigerate the rest. Butter softens quickly, and warm room conditions can shorten its safe holding time.
What if I don’t have roasted garlic?
Use a smaller amount of raw garlic (it’s sharper), or quickly roast garlic in foil until soft. Roasted garlic is preferred here because it blends smoothly and won’t overpower the herbs.