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Back-to-School, In Denial About Fall, Grill Mode for Life – Home Cooking Part 3

Leigh Belanger

Leigh Belanger

September 5, 2019
coulotte-recipe
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1 hr 10 min

Total

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6

Servings

Protein icon

Beef

Protein

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All I Want is Steak Gift Box

All I Want is Steak Gift Box

ButcherBox

  • Ribeyes (2 x 10 oz steaks)
  • New York Strips (2 x 10 oz steaks)
  • Top Sirloin Steaks (4 x 6 oz steaks)
  • Filet Mignons (2 x 6 oz steaks)
For the true steak lover, this box is pure holiday joy. A premium lineup of grass-fed, high-flavor steaks that guarantees smiles, sizzling pans, and plates worth celebrating.
Our Sourcing Standards

Ingredients

  • 1 x 1.5 lbs ButcherBox Coulotte/Top Sirloin Cap

  • 2 tsp salt

    plus more to taste

  • 5 garlic cloves

    peeled and minced

  • ½ small onion

    peeled and minced

  • 1 fresno pepper

    peeled and minced

  • 1 tbsp granulated sugar

  • ½ cup beer, ale or larger

    (not a dark beer)

  • 1 orange

    juice and zest

  • ½ bunch cilantro leaves

    (and stems)

  • 3 tbsp olive oil

  • 1 red onion

    sliced

  • 2 red bell pepper

    sliced

Step By Step

Instructions

1
Rub the roast with the salt and set aside.
2
Combine the garlic, onion, and chile in a medium-sized bowl. Stir in the sugar, beer, orange juice and zest, lime juice, cilantro, 2 tablespoons olive oil, and a pinch of salt. Blend the mixture together using an immersion blender. Taste and adjust seasoning.
3
Place the roast in a shallow bowl or baking dish and cover with the orange juice mixture. Marinate for at least an hour or overnight.
4
Remove meat from the fridge at least 30 minutes before grilling. Light the grill (if using charcoal, wait until the coals are glowing and ashy on top; if using gas, preheat to high on one side and medium-low on the other). Pat the meat dry and place over the hot coals, fat side down. Sear for 2 minutes, then flip and sear again.
5
Move the steak over to the edge of the coals or cooler side of the grill, close the lid and adjust the vents to keep the grill at around 350°F, and cook for an additional 20-30 minutes, or until a meat thermometer reaches 120°F (the timing will vary depending on the thickness of the roast, so make sure you have a meat thermometer you trust).
6
While the steak is cooking, heat a skillet over the center of the coals and add 1 tablespoon olive oil. When that shimmers, add the peppers, onions, and a pinch of salt and cook, stirring occasionally until the peppers and onions have softened, blackened a bit at the edges, and cooked down, 15 to 20 minutes.
7
Remove the roast from heat, transfer to a cutting board, and cover with foil. Rest 15 to 20 minutes, then thinly slice and transfer to a platter. Stir a squeeze of lime into the peppers and onions.
8
Serve alongside the steak with warm flour tortillas, sliced avocado, and lime wedges.

Every Recipe Starts With Great Meat

Grass-fed, Free-range, and humanely raised. Delivered straight to your door.

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