There is something special about the moment rich, smoky Wagyu meets a punchy, herb-packed chimichurri. The buttery texture of a Coulotte Roast, also known as Picanha, practically begs for something fresh and vibrant to balance every bite. This recipe brings together slow smoke, a simple dry rub, and a bold chimichurri that turns an already luxurious cut into a full experience.

This was made with a beautiful Lone Mountain Wagyu Coulotte roast, smoked low and slow on a Traeger until perfectly tender and finished with a generous drizzle of bright green sauce.

Smoked Wagyu Coulotte Roast (1-2 lb)

Why Coulotte?

Coulotte comes from the top sirloin cap and has a signature fat cap that bastes the meat as it cooks. On Wagyu, that fat becomes silky and flavorful, making it ideal for gentle smoking.

Dry Rub (simple and beef-forward)

Ingredients

• 1 tbsp kosher salt
• 1 tbsp coarse black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp smoked paprika
• 1/2 tsp chili flakes (optional)

Pat the roast dry and coat evenly on all sides. Let it sit at room temperature for 30–45 minutes before smoking.

Smoking Instructions (Traeger)

Target finish temp: 130–135°F for medium-rare

1. Preheat Traeger to 225°F.
2. Place roast fat cap up directly on the grates.
3. Smoke until internal temp reaches 115–120°F
   This typically takes 60–90 minutes for a 1.5 lb roast.
4. Remove roast and increase Traeger to 450°F (or use a cast iron pan).
5. Sear 1–2 minutes per side until a deep crust forms and internal temp reaches 130–135°F.
6. Rest 10–15 minutes before slicing.

Important: Slice against the grain into thin strips. Coulotte grain changes direction, so rotate the roast as needed while slicing.

Bright Herb Chimichurri

This sauce is the magic. It cuts the richness, lifts the smoke, and makes each bite feel fresh again.

Ingredients

• 1 cup fresh parsley, finely chopped
• 1/3 cup fresh cilantro, finely chopped
• 4 cloves garlic, minced
• 2 tbsp fresh oregano (or 2 tsp dried)
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2–1 tsp red pepper flakes (to taste)
• 2 tbsp red wine vinegar
• Juice of 1/2 lemon
• 1/2 cup olive oil

Instructions

1. Finely chop herbs by hand. Avoid a food processor for best texture.
2. Combine parsley, cilantro, garlic, oregano, salt, pepper, and chili flakes.
3. Stir in vinegar and lemon juice.
4. Slowly mix in olive oil until glossy and spoonable.
5. Let sit 15–30 minutes before serving so flavors bloom.

Taste and adjust salt or acid. Chimichurri should taste bright, garlicky, and slightly tangy.

Bringing It Together

Slice the rested Coulotte and arrange on a platter. Spoon chimichurri generously over the top and serve extra on the side.

What happens next is the perfect balance:

• smoky crust
• buttery Wagyu richness
• herbaceous, garlicky freshness

It is simple, rustic, and unbelievably satisfying.