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It's Chimichurri Compound Butter for TBT

It's Throwback Thursday so let's repost this No ReEats gem from September 25 back in 2011:

Sept 22     half price apps at a pub
Sept 23     BBQ beef from the freezer on homemade rolls with coleslaw
Sept 24     impromptu road trip to Niagara and Buffalo, late lunch at The Anchor bar
Sept 25     Grilled Strip Loins with Chimichurri Compound Butter

We have been eating out a ton because Shack is finally done his movie and has been making it home in time to eat and he wants to go out all the time, so we have been out and about and not eating at home a ton. This Sunday was a beautiful, warm, sunny September day and seeing that we have barely used the bbq all summer, I demanded that we stay home and grill. He has been jonesing for steak and baked potatoes but I wanted to do something a little special. I LOVE chimichurri but thought it might be fun to make a compound butter using all the ingredients but substituting butter for the olive oil as the fat medium. Nobody wants to admit it, but nothing finishes off a great steak better than a pat of butter and the way the fat from the butter mingles with the meat juices to make a velvety little sauce the puddles around the meat on your plate

Chimichurri Compound Butter


125 g salted butter
1/2 cup finely chopped italian parsley
1/4 of a shallot, minced
1 tbls fresh oregano
juice of 1/2 lemon
grated zest from 1 lemon
1 tsp jalapeno white balsamic (you can just use regular white balsamic and add a pinch of chill flake or minced, seeded jalapeno to taste)
a few grinds of black pepper
(optional) 1 tbls crumbled blue cheese ( I only put this in MY portions)


Let the butter come to room temperature before adding the rest of the ingredients. I used a silicone spatula so that I could really work all the ingredients into the butter. When it's all mixed together, you can roll it into a tube using parchment (here are good instructions on making compound butter ) or you can do what I did and smash the soft butter into little silicone ice cube molds to make pretty little pats of herby butter.

This stuff would be equally delicious plopped on top of any grilled meat, chicken or fish

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