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This steak is popular in Brazilian steak houses and it is now popular in my home too! It is so tender and flavorful. I know it will be yours too! When I cooked this the first time I thought I would need to tenderize it or Sous Vide the steak. Not needed! It is absolutely as tender as the tenderloin. I hope you love it as much as I do.



  • 1/2 cup of finely chopped cilantro

  • 1/4 cup of finely chopped flat-leaf parsley

  • 1 shallot, finely chopped

  • 1 Fresno chili, seeds removed and finely chopped

  • 1/2 cup of red wine vinegar

  • 1 tsp Kosher salt

  • 1 tsp of dry oregano

  • 3/4 up of extra-virgin olive oil

  • LSR, Lisa’s Steak Rub

  • 1 whole Coulotte steak

TOOLS NEEDED: Heavy bottom pan, either stainless steel or cast iron. Cutting board, sharp knife, wooden spoon, garlic press, rolling pin

STEP 1: Place the steak on a cutting board and identify the direction of the gain of the meat. With this particular cut of meat you will cut with the grain vs. against it. Trim any of the silver skin off of the steak. Then cut 1 1/2-2 inch steak, cutting with the grain. The steak has a fat cap on it. Once the steaks are cut you can trim up the fat so that each steak has approximately 1/4 inch of fat evenly across the steak. Season each steak all over with Lisa’s Steak Rub, LSR. Set aside at room temperature.

STEP 2: Light your charcoal if using a charcoal grill light the gas grill so it can get hot. We will be using a two zone cooking method so if using the gas grill only light one side.

STEP 3: Mix the first 8 ingredients together in a bowl and set aside.

STEP 4: Time to grill. I like my steak medium rare and so I cook to 128 degrees Fahrenheit to allow for additional carryover cooking of 5-7 degrees. If you like your steak more or less done adjust accordingly. Steak chart is available on our website. I place the steaks on the grill and I turn then after 1 minute 20 seconds. Four turns. Two per side. Then I place it up on cooler side of the grill until the desired temp is achieved. Place on a plate and tent with aluminum foil to rest for 7-10 minutes.

STEP 5: Serving, cut each steak into 1 inch slices, this time against the grain. Put on a serving plate and spoon the chimichurri over the top, down the middle of the steaks. I absolutely love the herbaceousness that this gives the steak. It is a perfect compliment. Enjoy!

Click here to download and print the recipe.


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