Triangular large steak / small roast cut from the sirloin cap. Relatively lean with a cap of connective tissue, this cut is popular in South American cuisine. It’s at its best seared on the outside, rare on the inside, and sliced against the grain to serve. Coulotte has a fair amount of chew to it and a remarkable flavor.
The Coulotte derives from the Sirloin Primal, a powerhouse for delicious steaks. With plenty of marbling, this is a juicy and savory roast. Best roasted in the oven or smoked slowly on the grill. One approximately 2.5lb coulotte.