Whether you're a grill guru or someone who just loves to grill, you'll appreciate the simplicity of this deliciously tender coulotte steak.
I know, I know, you're probably thinking cou- what... but don't let the name steer you away. So, my friend, stick around and learn tips for making this recipe perfect every time.
This recipe was inspired by two of my most popular grilling recipes: succulent Grilled Flanken Short Ribs and these flavorful Grilled BBQ Pork Spare Ribs.
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What is Coulotte Steak?
It's actually a term that is commonly used in regions like Brazil and some parts of Europe whereas in the United States it's referred to as the Top Sirloin Cap or Sirloin Cap Steak. It can also be referred at Picanha or sirloin cap steaks.
Preferred Cooking Method
Beef coulotte steak is on the leaner side, so it doesn't have as much of the beautiful marbling running throughout the meat as you would see in a chuck roast. But, don't let that fool you, these sirloin cap steaks taste amazing when cooked properly.
I highly recommend that these steaks are grilled over high heat with the grill lid open and are not cooked beyond medium. This will ensure they're tender and juicy. So, keep a close eye on your coulotte steaks while they're grilling to prevent them from overcooking and tasting dry.
Ingredients
Satisfy your taste buds with this quick and easy recipe. Here's a list of the ingredients you'll need to make your dinner delicious and satisfying.
- Coulotte steaks (a.k.a top sirloin)
- Onion powder
- Garlic powder
- Smoked paprika
- Dried thyme
- Dried parsley
- Red pepper flakes
- Cayenne pepper
- Kosher salt
See recipe card for quantities.
How to Cook Coulotte Steak
Let's dive into the step-by-step process to cook your beef coulotte steak to true perfection.
- Rinse steaks under cool water and pat dry thoroughly with paper towels.
- Season generously with your prepared seasoning blend or your favorite store brand Cajun seasoning.
- Preheat grill.
- Place steaks on grill grates.
- Flip steaks over halfway through cooking process
- Remove steaks from grill and place on a baking sheet, cutting board or platter.
- Allow them to rest for 5 to 10 mins.
- Then, cut against the grain.
Note: Grill with the lid up, so the temperature of the grill stays high and watch closely.
Variations
Play around with different flavor combinations from bold to a medley of fresh herbs. Take for example:
- "Asian Fusion": Using a marinade with coco-aminos (a lightly sweetened soy sauce substitute), infused with garlic cloves and a kick of ginger). Like this recipe Grilled Teriyaki Pork Ribs Recipe.
- Herb Blend: Season with a mix of dried herbs of oregano, thyme, rosemary, and of course kosher salt. Check out this recipe for inspiration Rosemary Marinated Lamb Loin Chops.
- Smokey BBQ: Coat your sirloin cap with your favorite rich smokey flavored BBQ sauce.
Equipment
I used a charcoal grill. You can achieve the same great flavor using a gas grill. The most important point is to grill at a high temp for best results.
Storage and Reheat
Storage
Leftovers can be stored in an airtight container with a tight fitting lid or in a ziploc bag and placed in the fridge for up to 3 days.
Reheat
To reheat, place them in a preheated 375 degree oven and heat until warm throughout. I recommend paying close attention, so it doesn't heat too much and dry out.
Top Tips
- Ensure that your coulotte steak is at room temperature before placing on the grill, so it cooks evenly.
- Season generously and do not be afraid to experiment with complimentary flavors.
- Seeing that you're grilling at a high temperature. It's important to watch them closely to prevent them from overcooking and tasting dry.
- If you find that the outer surface is getting too charred, move them to the indirect heat side of your grill to continue cooking to your liking.
- Do not grill too far beyond medium, so your meat retains its juiciness.
- Allow your cap sirloin steaks to rest for 5 to 10 minutes, so the juices redistribute throughout your meat.
- When cutting, slice against the grain for tenderness.
FAQs
Yes, it's a good cut of meat but is under-appreciated. A couple of things to note is that it's best grilled and cooked at a high temp for best results. It's a delicious tasting cut of meat when cooked properly.
It's a term that is commonly used in regions like Brazil and some part of Europe whereas in the United States it's referred to as the Top Sirloin Cap or Sirloin Cap Steak. It can also be referred at Picanha or sirloin cap steaks.
It taste amazing on its own, but it can also be used to make steak fajitas, tacos, burritos, to make stir-fries, steak salads, sandwiches, and of course for grilling.
More Grilling Recipes
Looking for other recipes like this? Try these:
Best Charcoal Grilled Chicken Wings
Grilled Chicken Legs (Drumsticks)
Serving Suggestions
These are my favorite dishes to serve with top sirloin cap steak:
Our light and tangy Easy No Mayo Coleslaw, our savory Roasted Asparagus and Carrots, and this awesome and creamy Herb Garlic Mashed Potatoes Recipe. In fact, the number of side dishes you can pair with coulotte steak are endless.
Did you make this recipe?
If so, let me know how it went. Leave a 'Star Rating' within the recipe card down below and/or TAG @cookingwithbliss on Instagram. I can't wait to see how it turned out.
📖 Recipe
Grilled Beef Coulotte Steak
Grilled Beef Coulotte SteakEquipment
- Charcoal grill
- Charcoal
- Lighter fluid
- Paper towels to pat dry
- Baking sheet for transporting steaks to and from grill
- Grilling tongs
Ingredients
- 3 lbs coulotte steaks (or 6 (6-8oz) steaks)
Cajun Spice Blend
- 1 tablespoon onion powder
- 1 tablespoon smoked paprika
- ½ tablespoon garlic powder
- ½ teaspoon kosher salt (plus 2 teaspoons)
- ½ tablespoon dried thyme
- ½ tablespoon dried parsley
- ½ teaspoon red pepper flakes
- 1/s teaspoon cayenne pepper
Instructions
- Rinse steaks under cool water and pat dry thoroughly with paper towels. Season generously with your prepared seasoning blend or your favorite store brand Cajun seasoning. Set aside.
- Prepare grill (clean grates then spray grates to prevent meat from sticking) if you haven't already. Heat the grill to a high temperature of 450 degrees. NOTE: For the temperature of your grill to increase the lid must be up. This will allow your steaks to cook faster, so it's IMPORTANT that you stay on top of it, and watch your steaks closely to prevent them from overcooking and turning dry.
- Once temperature is set, place steak on the grill for 15 to 20 minutes. Then, flip steaks over halfway through the cooking process. Cook to your desired doneness, but I do not recommend cooking too far over medium.
- Once done, remove your steaks from grill and place on a serving tray, platter or baking sheet. Sprinkle the top of each steak with a dash of kosher salt. Rest for 5 to 10 minutes. Then, slice against the grain and enjoy with your favorite side dishes.
Notes
- Ensure that your coulotte steak is at room temperature before placing on the grill.
- Season generously and do not be afraid to experiment with complimentary flavors.
- Seeing that your grilling at a high temperature. It's important to watch them closely to prevent them from overcooking and tasting dry.
- If you find that the outer surface is getting too charred, move them to indirect heat to continue cooking to your liking.
- Do not grill too far beyond medium, so your meat can retain its juiciness.
- Allow your cap sirloin steaks to rest for 5 to 10 minutes, this will allow the juices to redistribute throughout your meat.
- When cutting, slice against the grain for tenderness.
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided by an online nutrition calculator. For the most accurate results, we recommend calculating the nutritional information using the specific ingredients and brands you use.
Kara says
I find this recipe uses too many seasonings for this flavorful piece of meat. I only used salt, pepper, onion and garlic powder. Also, the time is way too long! I cooked mine on the grill 3-4 minutes each side and it came out perfectly medium rare!
Cree says
Kara - My recipes are meant to serve as a guide. Too many ingredients… for who? If salt, pepper, onion, and garlic powder work for you, that’s great. For this recipe, I chose a more bold flavor and that’s how I cook. Same goes for the cook time. I prefer my coulotte steak cooked longer NEVER medium rare and 15–20 minutes is what works for my family. So, if you did it your way and liked the result, I’m not sure what the complaint is. Sounds like my recipe served its purpose—as a guide.