certified angus beef coulotte and chimichurri butter
Coulotte steak with chimichurri compound butter and grilled Spanish eggplants make for a great special occasion meal; for a Whole30/paleo compliant meal, eliminate the corn and use clarified butter
1.25 pounds Certified Angus Beef coulotte steak
2 tablespoons plus ¼ cup olive oil, divided
3 Spanish eggplants (or other baby eggplants)
5 ears fresh corn, shucked
⅓ cup flat-leaf parsley, roughly chopped
1 stick unsalted butter, softened at room temperature
1 teaspoon red wine vinegar
2 garlic cloves
kosher salt and pepper
Make ahead: at least one hour before serving, combine butter, parsley, red wine vinegar and garlic in a food processor. Add salt and pepper to taste. Cut a piece of plastic wrap about 13 inches square in size and spoon butter mixture into the center to create a loosely shaped log about 2.5 inches wide by 6 inches long. Fold edges of plastic wrap over the short (2.5-inch) ends of the butter, then roll the butter up in the plastic wrap so that it forms a log. Freeze for at least one hour.
About a half hour before grilling, remove steak from refrigerator. Rub with 1 tablespoon olive oil and freshly ground pepper and set aside, covered, to allow meat temperature to rise to room temperature.
Slice the ends off the eggplants, then continue slicing in parallel fashion to create ½" thick circular disks. Drizzle olive oil over corn, add pepper and set aside.
Oil grill and heat to 350 degrees. Pour ¼ cup olive oil in a small bowl and set next to grill along with salt and pepper. Lightly and quickly dip eggplant slices to coat with oil on each side and season with salt and pepper before placing on grill. Grill about 3-4 minutes per side until eggplant is soft, brushing with more olive oil occasionally to prevent sticking or drying out.
Season corn and steak with salt and add to grill. Turn corn at least once after 3-4 minutes to blacken slightly on each side. Cook steak for 4 minutes on one side, then flip and cook until the internal temperature reaches 145 degrees for medium rare (or desired doneness).
Remove corn and eggplant from grill and arrange on platter. Let steak rest for 5-6 minutes, then slice into ¼" slices. Remove compound butter from the freezer and slice horizontally into ¼" thick disks. Place over steak and let melt slightly. Serve immediately.
Recipe by Grits and Chopsticks at https://www.gritsandchopsticks.com/the-gravy-train/2015/07/certified-angus-beef-coulotte-and-chimichurri-butter.html