What Cut Of Beef Is Coulotte Steak?

Did you know there is a cut of beef that has a likeness in form to a steak, but is more economical, leaner, and retains all the rich flavor of a sirloin? This cut is called the coulotte, a name believed to be derived from the French word for "bottom," pointing to the muscle in the cow's rear quarters. It is also known by several other names, including the top sirloin cap and sirloin cap steak. Despite the many who've enjoyed a sirloin steak, not many are aware of the coulotte due to how American butchers typically split and separate the sub-primal serving of beef, known as the sirloin.

However, a visit to Brazil will introduce you to Picanha, famously dubbed the "queen of steaks," a sirloin cap complete with its layer of fat, grilled over charcoal and simply seasoned with salt. The coulotte is not far off from a Picanha steak. The triangular coulotte and Picanha cuts originate from the top sirloin butt, carved from the loin primal section (the region between the short loin and the round), that is not just flavorful but also melts into a rich buttery taste.

Now, while some individuals in colder regions are familiarizing themselves with the coulotte cut, don't expect to spot a steak labeled 'coulotte' at your local grocery store in the butchery section. Instead, it will likely be referred to as the top sirloin steak, with the layer of fat already trimmed. Moreover, you might have to place an order with your butcher for the coulotte steak cut. The ideal thickness for grilling should range between 1¼ to 1½ inches. Leave as much of the fat layer as possible; you can adjust when you get home. This cut is not only lean (although more marbled than a filet mignon) but also tender and flavorsome. The coulotte steaks can be ordered online.

When cooking a coulotte steak, remember, the fat imparts flavor, and the coulotte's fat enhances the taste. Despite common thinking, retaining a substantial amount of fat on a steak is not wasteful or unappetising; when melting, it infuses both tenderness and flavor. Trim to your preference (try to maintain at least a quarter inch for tenderness) and crisscross cut it for a better maintained shape while cooking. You can also grill it Brazilian style on skewers. Generously season with salt and any other seasoning of choice. Grill and broil exactly like you would any other steak of similar size.

A perfect meal can comprise a charcoal-grilled coulotte steak paired with — the tangy, herbal Argentinian delight made from olive oil, lemon juice, minced garlic, parsley, cilantro, salt, and pepper. To cap it all, a glass of robust red Malbec – could there be a more fitting pairing?