Coulotte Steak with Easy Chimichurri

Two coulotte steaks on a silver baking sheet.

Coulotte Steak with Easy Chimichurri

Coulotte steak is a very tender cut of beef making it a perfect cut to throw on the grill. Also referred to as Picanha or Picanha Steak, we top our beef coulotte with a flavorful chimichurri just like your favorite Brazilian steakhouse.

Course Dinner

Cuisine South American

Keyword Grilled Beef

Prep Time 15

Cook Time 15

Resting 10

Total Time 40

Servings Steaks

Calories 402kcal

Author Darcey Olson

Cost $30

Equipment

Charcoal Grill

Ingredients

Coulotte Steaks

1 2-2.5 lb Coulotte Roast, Cut Into 1" Steaks *Note 1
1.5 tbsp Olive Oil
2 tbsp Kosher Salt
1 tbsp Black Pepper
1 tbsp Garlic Powder

Chimichurri Sauce

1 Cup Fresh Parsley, Finely Chopped
½ Cup High-Quality Olive Oil
4 Garlic Cloves, Minced
1 Red Pepper Chili, Finely Diced *Note 2
3 tbsp Red Wine Vinegar
1 tbsp Dried Oregano
Salt and Black Pepper, To Taste

Instructions

Chimichurri Sauce:

Combine all the ingredients in a small mixing bowl and refrigerate a minimum of one hour for the flavors to meld. Taste and adjust salt and pepper as needed.

Prep the Steaks:

Trim the fat cap to your desired thickness. Make sure to keep a healthy chunk of it on as it adds moisture and flavor to the beef. Next, using a sharp knife, make light criss crossing slits in the top of the fat cap. Don't go too deep.
Slice the roast into 1" thick steaks (*note 1). If using metal skewers, now would be the time to thread the steaks on them. Just squish the steak into a "c" shaped figure and slide them the skewer through the middle.
Drizzle the steaks with a thin layer of olive oil and coat evenly with the salt, garlic powder and black pepper.

Gas Grill:

Generously grease the grates and turn half the burners on medium heat (350 - 400 degrees), to maintain two grilling zones (direct and indirect).
Transfer the steaks to the grill and cook over indirect heat for 15-18 minutes, turning every 5 minutes until the internal temperature reaches 3 degrees LOWER than your desired final temperature. The smaller end pieces will cook faster, so keep an eye on those.
Remove from the heat and let rest for 5-10 minutes before topping with chimichurri and serving.

Charcoal Grill:

Generously grease the grates and build a medium heat fire (350 - 400 degrees), to maintain two grilling zones (direct and indirect).
Transfer the steaks to the grill and cook over indirect heat for 15-18 minutes, turning every 5 minutes until the internal temperature reaches 3 degrees LOWER than your desired final temperature. The smaller end pieces will cook faster, so keep an eye on those.
Remove from the heat and let rest for 5-10 minutes before topping with chimichurri and serving.

Notes

Note 1 - The steaks can be cut up to 1.5" thick, however the cooking time will need to be elongated to make up for the thicker slices of beef.

Note 2 - You can sub in 1 tsp of red pepper flakes or a jalapeno if you can't find a red chili pepper.

Note 2 - Temperature:s

Rare: 125°F - 130°F
Medium Rare: 130°F - 140°F
Medium: 140°F - 150°F
Medium Well: 150°F - 160°F
Well Done: 160°F+

Nutrition