Grilled Grass-Fed Wagyu Coulotte with Roasted Sweet Potatoes & Herb Butter

Serves: 4–6
Prep Time: 15 min
Cook Time: 35–40 min

Ingredients

1 Peeler Farm 100% Grass-Fed Wagyu Coulotte (~3 lb)

2 Thomas Kindle Sweet Potatoes, peeled and cubed

2 Tbsp Texas Olive Oil

Salt and freshly cracked black pepper, to taste

2 Tbsp Herb Butter

Fresh herbs

Instructions

Prep the sweet potatoes:

Preheat oven to 400°F.

Toss sweet potato cubes in 1 Tbsp olive oil, salt, and pepper. Spread on a sheet pan. Roast for 25–30 minutes, turning halfway, until golden and tender.

Season the Coulotte:

Pat the Wagyu Coulotte dry. Rub with remaining olive oil, salt, and pepper. Let sit at room temperature for 15 minutes while the sweet potatoes roast.

Grill the Coulotte:

Preheat your grill or cast-iron skillet over medium-high heat.

Sear the Coulotte 3–4 minutes per side to develop a crust.

Move to indirect heat or lower the skillet to medium and cook 15–20 minutes, until the internal temperature reaches 130–135°F for medium-rare (carryover cooking will bring it closer to 140°F).

Rest & Slice:

Let the meat rest 10 minutes. Slice thinly against the grain for maximum tenderness.

Serve:

Plate slices of Coulotte with roasted sweet potatoes. Dollop with farm-style herb butter and garnish with fresh herbs. Enjoy with a drizzle of olive oil or a squeeze of fresh lemon for brightness.

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