Beef Grill Main Dish Potatoes

Coulotte Steak with Smoked Mash Potatoes and Delicata Squash

By James Kammer, MeatStickBBQ

Coulotte steak is a lean cut of beef with a thin layer of fat on one side. Using two of Dizzy Pig’s salt-pepper-garlic blends, the combination of flavor will take your palate on a wild ride!


Print Recipe

Makes 6 servings

  • 1-4 lbs coulotte steak, aka “Picanha“, you can buy the whole cut or in steaks
  • 2 delicata squash
  • Olive oil
  • Dizzy Pig SPG Chilies seasoning
  • Salt

Smoked Mash Potatoes

  • 1 lb bag of smaller sized golden Potatoes
  • 3/4 cup heavy cream (or half & half)
  • 4 Tbsp unsalted butter
  • 2 cloves peeled garlic, pressed
  • Dizzy Pig SPG Garlic seasoning
  • 1 bunch of chives, finely chopped (optional)


  • 1 bunch cilantro
  • 1 bunch parsley
  • 3/4 cup extra virgin olive oil
  • 1/2 cup red wine vinegar
  • 3-4 garlic gloves, finely chopped
  • 1 tsp red pepper flakes, more if you want it spicier
  • Pepper, to taste
  • 1 tsp kosher salt, add more to taste
  • 1/4 red onion, finely diced (optional)



  1. Take your steak out of the fridge 2 hours before you plan on cooking. Remove any silver skin. The fat cap should be 1/4 inch – remove excess as needed.
  2. Lightly rub steak with olive oil and season with SPG Chilies. Leave the seasoned steak on your counter until it reaches room temp.

Make chimichurri

  1. Chop cilantro, it’s okay to leave some stems.
  2. Remove leaves from parsley stems and chop.
  3. Add olive oil, red wine vinegar, finely chopped garlic, red pepper flakes, red onion, salt, pepper, chopped cilantro and parsley to a mixing dish and mix until combined.
  4. Cover and leave on the counter until you’re ready to eat. Prepping Chimichurri earlier allows the flavors to meld and perfectly balance.

Prepare potatoes

  1. Wash potatoes, and cut each in half.
  2. Par boil potatoes for 10-13 minutes until they are close to being tender. We will cook them on the grill for 15 more minutes for a smoky flavor.
  3. Remove potatoes and drain.
  4. In a mixing bowl, add the potatoes, coat with 1 Tbsp of olive oil, and season with Dizzy Pig SPG Garlic.

Make delicata squash

  1. Preheat oven to 375°F and line a baking sheet with parchment paper.
  2. Slice squash into 1/4-inch rounds. Remove any seeds, no need to remove the skin.
  3. In a mixing bowl, lightly season squash with olive oil as a binder, and place on baking sheet.
  4. Season both sides of squash with SPG Chilies.
  5. Cook for 20-30 minutes, flipping halfway through.


  1. Prepare smoker/grill for indirect cooking at 275°F. Allow time for the grill to preheat and produce clean smoke.
  2. Add steak, cook until the internal temp reaches 85°F, and flip.

Smoked mash potatoes

  1. When steak reaches 100°F, add potatoes and smoke them for about 15 minutes. Remove when potatoes are fork tender.
  2. In a medium/large sauce pan, add potatoes, heavy cream (or half & half), butter, garlic, salt and mash.
  3. Add additional SPG garlic, salt and pepper to taste.
  4. Keep on range top on low to keep warm, stirring occasionally. Add additional cream or half and half if needed.

Sear steak

  1. Once the steak internal temp reaches 112-115°F, remove from grill and set aside. DO NOT cut into it yet.
  2. Get your grill raging hot! We want to get a great final sear.
  3. Once your grill is hot, sear the steak for 2-3 minutes per side. Remove at 117-120°F for rare, 122-124°F for medium rare, and 127-130°F for medium.
  4. Allow the steak to rest for 15 minutes – it will continue to cook while resting.
  5. Slice against the grain and top with delicious chimichurri. Serve with smoked mash potatoes and baked delicata squash.