Chimichurri Butter Steak
How to:
For the chimichurri butter:
Step 1:
Allow a stick of butter to soften at room temperature in a bowl until it’s smooth and creamy.
Step 2:
Add dried chimichurri herbs (oregano, crushed red pepper, garlic), freshly chopped parsley, and a pinch of sea salt flakes. Whip the butter over ice to restore its firmness, then roll it into a log using parchment paper and refrigerate until ready to serve.
For the steak:
Step 1:
Choose a high-quality Argentine cut, such as ribeye, strip, tenderloin, or outside skirt steak.
Step 2:
Cook it to your preferred doneness—or even better, to the taste of your loved ones.
