The Culotte steak goes by many names, a.k.a Picanha, the prized cut in Brazilian Churrascarias, and also goes by the less appealing English name Rump Cap. The culotte is very flavorful and tender as it is an extension of the sirloin and is also less dear than the noble Ribeye or Sirloin. Chimichurri is the traditional way of serving steak in Argentina, which was used as inspiration. Out of respect for that strict recipe, we are calling this a chutney as it ties in spices and cilantro from the cuisine of India that has melded into the fabric of South African cuisine. Serve with your favorite vegetable, legumes or a simple salad, in addition to a glass of South African Cabernet Sauvignon from our upcoming Weekly Tasting.
- 1 cup parsley, chopped
- 1 cup cilantro, chopped
- 1 shallot, minced
- 3 cloves garlic, minced
- 2 tsp garam masala
- 15 twists freshly ground black pepper
- 1 oz red wine vinegar
- 1 cup olive oil
- 1 tsp kosher salt
- 4 6-oz, steaks, 1″ thick
1. Combine all herbs, spices, and all other ingredients (except steaks) and mix well. Taste for seasoning. Set aside.
2. Prepare your grill, plancha, or an iron skillet to cook the steaks. Season the steaks with salt and a light brush of olive oil and place on the grill. Cook to desired doneness depending on thickness of the steak. 2 minutes on each side is a good approximation. Remove the steaks from the grill and be sure to rest them for 10 minutes to prevent the steaks from losing their juices.
3. If needed, when ready to serve, flash the steaks on the grill or under the broiler to reheat. Slice the meat against the grain and serve the sauce on the side or spoon some on top.
If you’re looking for more South African wines and food pairings, check out our latest Weekly Tasting!