Smoky Chili-Rubbed Coulotte with Fancy Red Pepper Salsa

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  • PREP: 10min

  • COOK: 1h 30min

  • SERVES: 4

  • PREP: 10min

  • COOK: 1h 30min

  • SERVES: 4

  • Beef

The coulotte, also known as the top sirloin cap or Brazilian picanha, has particularly excellent flavor. It’s unmistakably thick and beefy, with a gorgeous, succulent fat cap on top. My favorite recipe for coulotte balances that depth of flavor with sweet heat and a cool, crisp red pepper salsa. Frankly, more people should eat their steak with salsa – it’s a timeless combo that’s also endlessly versatile. Eat the complete dish for dinner, throw some salsa on your eggs the next morning, and pack a lunch alongside some crunchy greens.

 

- Chef Yankel

Ingredients (18):

  • 1 ButcherBox Top Sirloin Cap a.k.a. Coulotte Roast
  • Dry Rub
  • 2 Tbsp smoked salt
  • 1 Tbsp chipotle powder
  • 1 Tbsp Aleppo chili powder
  • 1 Tbsp ancho chili powder
  • 1 Tbsp cinnamon
  • 2 Tbsp smoked paprika
  • 2 Tbsp freshly ground coffee
  • Fancy Salsa
  • 1 bell pepper, diced
  • 1 red onion, diced
  • 1 jalapeno, seeded and diced
  • ½ c roasted red peppers, diced
  • 1 bunch cilantro, chopped
  • ½ c red wine vinegar
  • ½ c extra virgin olive oil
  • salt and pepper to taste

Directions:

  1. Preheat oven to 200°F. Bring coulotte roast to room temperature.
  2. Mix all spice rub ingredients and rub all over roast. For extra flavor, let sit uncovered in fridge overnight.
  3. Place roast on wire rack laid on top of sheet pan. Roast in oven for 35-45 min, or until meat thermometer inserted into thickest part reads 105°F.
  4. Mix all salsa ingredients and set aside. If eating in less than 2 hrs, it can be left at room temperature.
  5. Remove coulotte from oven, and let rest for 5 min. Slicing against the grain, cut the roast into 4 equally-sized steaks.
  6. Preheat cast-iron skillet over high heat. Brush the exposed sides of the steaks with a little olive oil, and season with salt and pepper.
  7. Sear the steaks on all sides for 1 min per side, or until meat thermometer inserted into thickest part reads 120°F. Press down slightly when the fat side is in contact with the skillet.
  8. Serve with fancy salsa and don’t forget to slice against the grain while eating!

Happy Eating!

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