Beef Sirloin Coulotte Steaks

Cut from the top sirloin cap, the coulotte (also called picanha) is beefy, tender and full of flavor, with a strip of fat that bastes it as it cooks. Cut about 1 inch thick from beef raised on our farm. Great on the grill.

Grill fat side down first over medium-high heat to render the fat, about 2 minutes, then cook 3–4 minutes per side until 130–135°F inside for medium-rare. Rest 5 minutes and slice across the grain.