Marinated Backstrap with Chimichurri Butter

Compound butter with the zippy flavors of the classic Argentine sauce makes the perfect topper for grilled meat

By author of Timber 2 Table Wild Game Recipes Print Recipe
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We love chimichurri sauce on grilled meats. The Argentine-style sauce is chock-full of fresh herbs mixed with an acidic liquid like lemon juice or vinegar. We like to mix these flavors into softened butter, then firm it up in the freezer before slicing and placing atop grilled meats. As it melts, the butter forms a creamy sauce for everything below. 

Serve the grilled and sliced backstrap atop roasted potatoes and top everything with the chimichurri butter.

To add zing to the backstrap, mirror some of those same flavors from the butter in a marinade before placing it on the Traeger grill. Try serving the sliced backstrap atop roasted Yukon Gold potatoes and topping both with copious amounts of chimichurri butter.


1- to 2-pound section of backstrap, trimmed



1/2 cup olive oil

1/2 cup white wine vinegar

1 teaspoon dried rosemary

1 teaspoon salt

1/2 teaspoon garlic powder

1/2 teaspoon red pepper flakes


Chimichurri Butter

1 pound salted butter at room temperature

3 garlic cloves, crushed

1 shallot, finely diced

1 bunch of parsley, leaves only, chopped

1/2 cup fresh basil leaves, chopped

2 tablespoons chives, finely chopped

3 to 4 tablespoons white wine vinegar

1 tablespoon fresh lemon juice

Salt and pepper to taste

Cooking Instructions

Trim the backstrap well and place it in a zip-style bag. Mix the marinade ingredients and pour over the backstrap. Refrigerate for 2 to 4 hours. 

Marinate the backstrap for 2 to 4 hours.

Mix the compound butter ingredients. You can hand-mix for a chunkier texture, or run the ingredients through a food processor for a smoother blend.

Mix the herbs and other seasonings into the softened butter.

Turn the butter out onto a sheet of plastic wrap. Roll the plastic wrap around the butter and twist the ends to form a tight roll. Put it in the freezer to firm while the backstrap marinates. 

Wrap the butter tightly in plastic wrap and place in the freezer to firm.

Grill the backstrap for 8 to 10 minutes or to desired doneness. Allow the backstrap to rest for a few minutes before slicing. 

We like to serve the sliced backstrap on top of roasted potatoes. Slice the compound butter and set it atop the warm backstrap and potatoes so that the butter slowly melts over the meat and potatoes to form a sauce.

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