This boneless, tender beef steak boasts bold flavor. Cut from the sirloin cap, this unique cut can be baked or barbecued whole, or cut into portion sized steaks.
The coulotte, aka Picanha steak, is a staple in Brazilian steakhouses where it is served with chimichurri sauce. Coulotte can be prepared many ways, while traditional picanha is always skewered and grilled.
This cut is nearly impossible to find in the grocery store and when you do it is often cut too thin to grill or bake. We request that our meat cutters leave the coulotte whole so that you have a variety of options for preparation.
We've included a couple recipes below to use as a guide. During the winter season I like to top this steak with an herb butter, serving it with sides of potatoes and brussels sprouts.
You may want to pull out the meat thermometer for this cut - the key to making a juicy and tender Coulotte is a dry-rub and not overcooking it.