Looking for a unique cut of sirloin that’s fantastic on the grill? How about a cut of beef that doesn’t break the bank when you purchase it? How about a piece of beef that’s easy to prepare and knocks it out of the park with big beefy flavor? Sound good? Then keep reading about Grilled Beef Coulotte Steaks!
What is Beef Coulotte?
The Beef Coulotte Roast comes from the sirloin section of the cow. Not typically found in grocery stores, however you most likely have tried it in the past if you’ve ever gone to a Portuguese Rodizio Restaurant. It’s a common cut of beef in Brazil known as Picanha Roast or Picanha Steak. The preferred method cooking this cut in Brazil is grilling with salt and or garlic.
The first thing you will notice about this cut of beef is it has nice fat marbling throughout and also has a thick fat cap on the top of the roast. Because of that there are a few ways you can prepare it.
Beef Coulotte on cutting board
How do you prepare Beef Coulotte Steaks?
Beef Coulotte is often slow roasted, however this cut of beef is a great choice for grilling as well. It’s not a fatty cut of meat, but because of the marbling it holds up well on the grill. If you want to make steaks out of this roast, slice the beef into at least one inch steaks. Leave the fat cap on the Coulotte steaks.
Sliced Beef Coulotte on Grill
How do you grill Coulotte Steaks?
Bring your gas grill up to 500 degrees. Once the grill grates are blazing hot, with a good pair of tongs, slap the Coulotte steaks over direct heat on the grill and then season with kosher salt. Rotate the steaks 90 degrees after 3 minutes. Grill the steaks for another 3 minutes and then flip. You only need to only occasionally move the steaks, slow after the flip don’t keep moving them around. This will help give the steaks nice sear marks. Salt the steaks again after you flip them. You want to bring the steaks up to 135 degrees F for a perfect medium rare temp which should take another few minutes on the grill. Once they hit 135 degrees take them off the grill and let them sit.
Beef Coulotte on Grill with Sear marks
Once you place the beef steaks on the cutting board let them sit for a few minutes. Their internal temperature will slowly continue to rise. The juices will also begin to relax and there will be less of a chance of all that tasty beef juice winding up on your cutting board.
Sirloin Coulotte with Sear Marks sliced on a cutting board
Internal Temp for Coulotte Steaks
After they’ve sat for a few minutes go ahead and serve. Using a meat thermometer, check the internal temp of the steak. The beef Coulotte steaks should be at a nice 140 degree F internal temperature. However, the U.S. Department of Agriculture suggest you should take the temp of to 145 degrees Fahrenheit.
Sliced Sirloin Coulotte on cutting board
Tips for Grilling Sirloin Coulotte.
- Start with a clean grill. Nobody wants a dirty piece of beef.
- Don’t put the steak on the grill immediately after taken out of the refrigerator. Bring to room temp first.
- Pat the steaks dry with a paper towel before putting on the grill. This will promote grill marks.
So next time you are in the grocery store, don’t be afraid to ask the butcher about this awesome cut of sirloin.
If you enjoyed this post about Grilled Beef Coulotte Steaks check out these other links below from Sear Marks that are unique tasty beef recipes!
Grilled Beef Marinated In Pumpkin Beer
Grilled Steak with blue cheese
Coulotte Steak
Sliced Coulotte Steaks have big beef flavor and are an excellent choice for the grill. Period! It's not a cut of sirloin that you see every day in the local grocer, but grab some when you come across it. A simple recipe of just beef and salt, but nothing else is necessary for a terrific meal.
Ingredients
- 1 2.75 pound Coulotte sirloin cap
- Salt
Instructions
Slice the Coulotte Roast into at least 1 inch steaks
Bring gas grill up to 500 degrees
Place steaks over direct heat
Season with salt
Rotate 90 degrees after 3 minutes
Flip after another 3 minutes
Salt steaks again
Remove after hitting an internal temperature of 135 degrees F
Let sit for 5 minutes
Serve
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