Description
Add a pat of this chimichurri garlic herb butter to your steak for steak right after it’s done cooking for a steak house quality meal.
Ingredients
Units
Scale
- 1/2 cup butter, softened
- 1 garlic clove, grated
- 2 Tbsp. minced chives (fresh)
- 2 Tbsp. minced parsley (fresh)
- 1 Tbsp. lemon zest
- 1/2 tsp. flaky salt
- 1/2 tsp. red pepper flakes
Instructions
- In a medium bowl, mix together softened butter, garlic, chives, parsley, lemon zest, flaky sea salt, and red pepper flakes. Stir until combined.
- Spread butter onto a piece of parchment paper and roll into a log, twisting the ends close.
- Refrigerate for at least an hour and slice into rounds.
- Place compound butter on steak immediately after it’s done on the stove/grill so it can melt into the meat while resting.
Notes
- Storage: Store in the refrigerator for 2-3 weeks or freezer for up to 3 months