chimichurri coulotte steak picanha in cast iron

Cast-Iron Coulotte with Chimichurri Sauce

This easy recipe has delicious coulotte with chimichurri sauce on the table in under 30 minutes. Grab your faithful cast-iron and get cooking!

Originating from Argentina and a specialty of Uruguay, chimichurri is an uncooked, parsley-based sauce that’s often served alongside grilled meat.

chimichurri coulotte steak

Cast-Iron Coulotte with Chimichurri Sauce

3.81 from 72 votes
Print Pin
Protein: Beef
Cut: Coulotte / Top Sirloin Cap
Diet: Gluten Free, Keto
Course: Main Course
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 4 Servings


  • 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


  • Pre-heat oven to 425°F.
  • Season meat with salt and pepper on both sides.
  • 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.
  • 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.
  • Discard some of the oil and reserve for later. Add the garlic and cook for 1 minute. Be sure not to burn your garlic.
  • Deglaze the pan with vinegar. Follow with adding butter and herbs, and then plac the meat back in the pan.
  • 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.
  • After 2 minutes, take your meat out of the pan and slice against the grain.
Share on Pinterest!Pin at @Butcher_Box!