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Cast-Iron Coulotte with Chimichurri Sauce

Yankel Polak

Yankel Polak

October 12, 2020
chimichurri coulotte steak picanha in cast iron
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25 min

Total

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4

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

Equipments

  • Cast Iron Skillet

Ingredients

  • 1 pkg ButcherBox Coulotte/Top Sirloin Cap

  • salt

  • pepper

  • 1 Tbsp avocado oil

    preferred oil: Primal Kitchen Avocado Oil

Chimichurri Sauce

  • 4 cloves garlic

    minced

  • 2 Tbsp butter

  • 1 Tbsp red wine vinegar

    approximate

  • parsley

    handful

  • cilantro

    handful

Step By Step

Instructions

1
Pre-heat oven to 425°F.
2
Season meat with salt and pepper on both sides.
3
Put oil in skillet and pre-heat skillet on stovetop. Make sure the skillet is hot. Place meat with the fat cap side down and let it sear for 2 - 3 minutes without moving it.
4
Turn meat and place skillet in the oven and cook for 15 minutes until meat has reached 120°F. Let meat rest on a counter top.
5
Discard some of the oil and reserve for later. Add the garlic and cook for 1 minute. Be sure not to burn your garlic.
6
Deglaze the pan with vinegar. Follow with adding butter and herbs, and then plac the meat back in the pan.
7
Baste the meat with sauce by leaning the pan to one side and letting the juices slide to one side and spoon the liquid on to the meat.
8
After 2 minutes, take your meat out of the pan and slice against the grain.

Every Recipe Starts With Great Meat

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

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