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Grilled Beef Culotte with Chimichurri Sauce by Chef Mike Olson

This recipe for Grilled Beef Culotte with Chimichurri Sauce from Chef Michael Olson is set to impress at your next BBQ picnic. Use the amazing heat and performance of your grill to provide the best to your guests and family.

1 Culotte (Top Sirloin Cap), about 1.5 kg
3 Tbsp 45 mL olive oil
1 garlic clove, minced
2-3 Tbsp 30-45 mL coarse salt 
Chimichurri sauce (recipe follows)

1. Pull the beef from the fridge about 40 minutes before cooking.  Preheat a charcoal or gas grill on high heat, 450-500 F (232-260 C).

2. Stir the olive oil and garlic together and brush this all over the steak.  Sprinkle a generous amount of salt all over the steaks. Grill the beef for 8-12 minutes, turning halfway through cooking (8 minutes for rare, 10 for medium-rare, 12 for medium).  Let the beef rest for 5 minutes before slicing thinly across the grain to serve with the chimichurri.


* It is our go-to cut for grilling steaks in our house. It is ideal when grilling for a group with different tastes in doneness since, if cooked whole or cut into steaks, the tapered, thinner side can cook just past medium in the same time that the thicker side cooks just below medium rare.

* The trick of basting the surface of the steaks with oil before salting prevents the salt from dissolving into the meat, which is why you can salt generously.  The salt on the surface helps to create a bit of a crust on the outside.

* While I have the grill on high, I also grill thick slices of bread to serve with the steak.  I rub the bread with a garlic clove, drizzle with oil and add a sprinkling of salt & pepper.

Chimichurri Sauce

Many years ago I worked with a chef from Argentina who made this “chimichurri” sauce for grilled meats and aged it for a week to develop flavours. You can use it as a marinade or condiment for grilled meats or vegetables and adapt the recipe to those herbs you have available. Feeling racy? Add a handful of hot chilies to liven things up.

3 garlic cloves, sliced
2 Tbsp red wine vinegar
1 tsp salt
1 tsp ground black pepper
¾  cup loosely packed flat parsley leaves
½ cup chopped chives
8-10 basil leaves

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