I’ve been starting to make compound butters more often, mostly because they are absurdly easy to make. Just take a bunch of strongly flavored herbs and spices, mix them into softened butter, and freeze. And they keep forever so you can just pull them out of the freezer whenever you want to use them.
Also, sirloin steaks were buy one, get one free. So it seemed like a good time to experiment.
Normally, I’m more of a fan of filet mignon, but $5.50/lb is hard to beat, and people who cater corporate events really need to have a bit more creativity. Not every menu has to include Caesar salad, filet mignon with horseradish cream sauce, and roasted potatoes:
Are there other meats and sauces that are every bit as tasty? Indeed, there are!
I was making lasagna anyway, so I got some fresh parsley. I was shocked that they are now selling small tubs of “slightly dried” parsley for almost $5. The “slightly dried” (what does that even mean?) tub probably held about a third of a bunch of parsley. A bunch of fresh parsley costs $1.49. Who is buying this stuff?
Anyway, here’s the chimichurri butter recipe. It’s based on a recipe from Food and Wine magazine, but modified to be much more reasonable (do they REALLY think I’m going to drain and mince my capers??? And this was in a “best weeknight meals” issue …):
2 sticks UNSALTED butter, softened, *NOT* melted
1 bunch of parsely (or 2/3rds)
4 tbsp capers
zest of one lemon
juice of half a lemon
2 tbsp minced garlic (from a jar is fine)
1 tsp crushed red pepper flakes
Put all the ingredients except the butter in a food processor. Mix on high while thinking about how smart you are for using a food processor instead of mincing your capers by hand. Put softened butter and green mixture into bowl and whip with fork. Freeze.
In the meantime, put sirloin steaks in a plastic bag and cook at 130 degrees for an hour or so. Remove and top with chimichurri butter. Be careful not to use too much butter. The sauce is extremely potent and flavorful, and goes perfectly with steak.