🥩 Chimichurri Butter Steak Bites

(Charred. Juicy. Swimming in herbs and garlic — rustic, bold, and made to be shared.)

These steak bites are golden and seared, with a juicy pink center and edges kissed by the pan. But the real magic? That chimichurri butter melting over them — herby, garlicky, spicy and rich. Let it drip. Let it pool. Every bite tells a story.

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📝 Ingredients (serves 2–3):

For the steak:
• 400–500g sirloin or ribeye steak
• Salt & pepper
• 1 tbsp olive oil
• 1 tbsp butter

For the chimichurri butter:
• 3 tbsp unsalted butter, softened
• 1 garlic clove, minced
• 2 tbsp chopped parsley
• 1 tbsp chopped cilantro
• 1 tsp red chili flakes
• 1 tsp red wine vinegar
• Salt & pepper to taste

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🔥 Instructions:
1. Make the chimichurri butter:
In a small bowl, mash the softened butter with parsley, cilantro, garlic, chili flakes, vinegar, salt and pepper. Set aside or refrigerate to firm up.
2. Sear the steak:
Cut steak into thick, uneven chunks. Season with salt and pepper. Sear in a hot pan with olive oil until deeply browned outside and medium rare inside. Add 1 tbsp butter at the end to baste.
3. Finish with flavor:
Plate the steak chunks and immediately top with dollops of chimichurri butter. Let it melt over the meat. Serve while hot.

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