Chef Sullivan Zant’s Vestal Chimichurri Recipe

Chimichurri sauce is a sweet and tangy accompaniment with a strong flavor profile that holds its own without overpowering when paired with meat.

If Sullivan Zant hadn’t dropped out of college his junior year, he would have represented the fourth generation of his family to become a high school teacher. But don’t worry, it all worked out. About 13 years and a lot of hard work, persistence and talent later, Zant earned the title of Executive Chef at the popular contemporary Southern restaurant Vestal in Lafayette, known for wood-grilled steak and seafood.

“I use my education more than I ever would have thought,” said Zant. “Although I am a creative, I’m more of an educator than anything. That’s what I spend the majority of my time doing — teaching, sharing information and coaching.”

Zant is referring to the young kitchen staff at the Vestal and cites helping shape and develop their talents as one of the many satisfying aspects of his job, which has changed considerably since working his way through the ranks at the now-shuttered eateries Coyote Blues and Dark Roux. The latter is the farm-to-table restaurant where Zant worked as sous chef under chef-owner Ryan Trahan, who would later create the concept for Vestal. Zant was brought on as chef de cuisine under Trahan when Vestal opened in 2021. Upon Trahan’s departure in 2023, Zant was named executive chef, where he wears countless hats beyond the toque as the kitchen’s creative force, manager, scheduler, ordering wizard, grill master and, well, whatever else needs doing. The pressures of the job melt away, however, when Zant takes a moment to glance from the open kitchen into the dining room and catches someone taking that first bite, then nodding in approval to their dining companion.

“As I’ve grown older, I’ve learned how to slow down and appreciate the journey it’s taken and all the work I’ve done to get here, how much I’ve sacrificed,” said Zant. “And I’m very, very fortunate and privileged and happy. But I also know that I feel this fulfillment, and I’m in the position I am because I earned it. I’m thankful for it.”

Vestal Chimichurri

“This Argentinian condiment is the perfect pairing with a flame grilled steak,” says Zant. “The bold herbaceous and subtle citrus notes are a must have at our restaurant! This sauce is best made one day in advance to let the flavors of the herbs truly stand out.”

Prep time: 20 minutes
Serves: 8-10

1 cup Italian parsley, finely chopped
3 tablespoons Italian oregano, finely chopped
1 teaspoon thyme, finely chopped
1 teaspoon rosemary, finely chopped
¼ cup shallot, finely chopped
1 tablespoon garlic, finely chopped
¼ cup lemon juice
¾ cup canola oil
½ cup extra virgin olive oil
½ teaspoon red pepper flakes
2 teaspoons salt
1 teaspoon black pepper

Finely chop fresh ingredients and add to a mixing bowl. Add lemon juice and canola oil and mix thoroughly. The mixture should have the consistency of a pourable sauce. Add red pepper flakes, salt and black pepper.

Consolidate into a storage container and refrigerate for up to one week. Serve over a freshly sliced grilled steak of your choice.

Meet the Chef: Sullivan Zant

Hometown: Jennings/Lafayette
Most meaningful item in kitchen: Great grandfather’s 12-quart, cast iron Dutch oven
Music to cook by: Ambient music like early Daft Punk or Animal Crossing soundtrack.
Quick meal at home: Raw food, beef or fish, or vegetables maybe in a quick tamari, shoyu or sriracha sauce. I keep it clean and simple.

Vestal

555 Jefferson St. • Lafayette • 337-534-0682 • vestalrestaurant.com • @vestallaf