chimichurri coulotte steak picanha in cast iron

Cast-Iron Coulotte with Chimichurri Sauce

Last Updated on September 22, 2021

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

3.80 from 114 votes
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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.
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