Slow-Braised Culotte Steak with Grilled Potatoes and Chimichurri

Ingredients:

• 500 grams (about 1.1 pounds) culotte steak

• ½ bottle (375 ml) of good red wine

• 5 ml (1 teaspoon) salt

• 5 ml (1 teaspoon) pepper

• Dry Spice Mix: 10 ml (2 teaspoons) chili flakes, 15 ml (1 tablespoon) oregano, 5 ml (1 teaspoon) salt

• 8 large boiled potatoes

• Olive oil and salt for seasoning

• Small zucchinis for grilling

For Chimichurri:

• 120 ml (½ cup) olive oil

• 60 ml (¼ cup) finely chopped flat-leaf parsley

• 80 ml (1/3 cup) finely chopped coriander (cilantro)

• 5 garlic cloves, minced

• Juice of ½ lemon

• 1 chili, finely chopped

• 45 ml (3 tablespoons) cherry vinegar

• A pinch of salt

Instructions:

1. Marinate the culotte steak in red wine, salt, and pepper. Slow cook in the oven or covered pot at 85°C (185°F) for about 3 hours until tender.

2. Rub the dry spice mix onto the steak before grilling.

3. Grill the steak over high heat to create a crust and glaze, then move it to a cooler part of the grill to rest.

4. Season boiled potatoes with olive oil and salt, then grill for crispy skin.

5. Grill zucchinis briefly and keep warm on the grill.

6. Prepare the chimichurri by mixing olive oil, parsley, coriander, minced garlic, lemon juice, chili, cherry vinegar, and salt.

7. Arrange the grilled potatoes and zucchinis on a serving tray, spread a layer of chimichurri on top.

8. Thinly slice the rested steak and layer it over the potatoes.

9. Finish with a sprinkle of salt, halved radishes, a drizzle of olive oil, and chopped parsley.

10. 10.Serve this deliciously tender steak with grilled accompaniments and zesty chimichurri.