Coulotte Steak Recipe (2024)

FAQs

What is Coulotte steak good for? ›

Most chefs agree that the best cooking method for a coulotte steak is either pan-searing or grilling it. This tender cut of beef is perfect for at-home chefs because it doesn't require a lot of fuss. Simply dry season your steak and cook on a grill or pan-sear for maximum flavor.

The Coulotte Steak

wide, 4 in. long, and ½ in. thick), the coulotte is quite tender and boasts a bold amount of flavor, but is also pretty lean. The average 4 oz serving of coulotte steak has about 210 calories, 24 grams of protein, and only 6 grams of fat.

Place roast fat-side down in a cast iron pan on range top. Turn heat to medium high, searing and rendering fat for 5 minutes. After a crust is formed, flip roast over and transfer pan to oven. Roast 30 minutes or until internal temperature reaches 120°F for medium rare.

The coulotte steak, also known as picanha in Brazilian cuisine, is a triangular, cap-shaped cut from the top sirloin. It's well-marbled and rich in flavor. It's a favorite for grilling and is often seasoned with coarse salt to create a crispy crust.

Coulotte steak is an overlooked cut that is excellent for direct grilling — especially for those who like lean steak. If you prefer extremely tender steak, a more expensive cut like strip or ribeye may be more appealing.

Place the Picanha fat side down over the hottest part of the grill (about 250°F) and sear for 5–7 minutes. Turn and sear an additional 3–4 minutes. Be prepared for flare-ups as the fat softens and soaks into the meat and the grill. Remove the Picanha and slice into 3 or 4 sections with a sharp knife.

In the February box, some members may have come across a slab of beef that has a name they may not be familiar with: Coulotte, which is also known as top sirloin cap. This cut is derived from the triangular muscle of the top sirloin butt, also known as Biceps femoris.

Skirt, Flank, & Hanger Steak

"Both flank and skirt steaks, while flavorful, are also cuts of beef that are known to be tougher in texture, making them potentially difficult to cook at home–unless you have a grill that can get really hot or you're willing to trip the smoke alarm," says Nunez.

Coulotte Steak | Lean. With plenty of marbling, this is a juicy and savory steak. Easy to prepare on the grill.

Sirloin cap may be less well known overall because it's called different things around the world. Along with sirloin cap, it's also known as culotte, fat cap or rump cap. Visit a churrascaria—one of those famous Brazilian steakhouses—and they call it picanha. No matter what name you use, it is one delicious steak.

How to grill sirloin coulotte? ›

Place the steak on the grill rack and let it brown for about one minute. Quickly flip to the other side for another minute so that it browns evenly. Reduce the grill to 250°F. Cook the steak slowly until it reaches an internal temperature of 140°F, about 5 minutes.

A Coulotte steak cut is a juicy and savory sirloin steak that can be simple to prepare and delicious to enjoy. The cut is known as a great steak for grilling. Also known as the top sirloin cap, the cut comes from the muscle that lays on top of the sirloin butt (Biceps femoris).

Beef Coulotte is a lesser-known and somewhat underappreciated cut from the cap muscle. It's one of three muscles that make up the top sirloin butt. It is often also referred to as the top sirloin cap. You can cut it into steaks with the fat cap on, or you can peel it and steak it with the fat cap off.

Tri tip roast, which comes from the bottom of the sirloin primal, opposite of the Coulotte, is another great roast. If you've ever had smoked tri-tip done well, it's a real treat. Because it comes from the sirloin primal, the meat is similar in taste and texture to a sirloin steak.

Coulotte/Culotte

Also known as: Top Sirloin Cap, Top Butt Cap, Rump Cap, Picanha, (NAMP 184D, AusMeat 2091). A triangular shaped lean muscle from the Loin, which you may see whole or cut into narrow steaks.