coulotte

Brazilian influenced grilled picanha steak skewers served with chimichurri. Grilled hot and fast and finished over indirect heat for the perfect bite.

Grilled Picanha Steak with Chimichurri Recipe

picanha roast ((We use Snake River Farms))

extra virgin olive oil

SPG Rub

chimichurri sauce

Preheat Grill

Prepare the grill for two-zone (or direct/indirect grilling) method with lump charcoal. (While the grill is coming to temperature is a great time to make the chimichurri.)

Trim Fat

Starting with the fat cap side, carefully remove excess fatty layers so the fat cap is about 1/4 inch thick. Then flip the roast over and remove any silver skin or pockets of fat that are on the underside of the roast.

Score

Make X marks across the fat cap. This will not only allow the rub to get into the fat layer, it also helps when grilling the skewers as the fat renders and falls into the fire.

Slice Into Steaks

Slice the roast into about 2-inches thick slices aiming to keep each slice even. You will likely get five steaks.

Skewer

Fold the individual steak in half, with the fat cap facing out. Then slowly skewer so the Picanha Steak is shaped like a U and the skewer has gone through both folds. Having large thick gauge skewers helps. Place three of the steak cuts per skewer trying to keep the similar sizes on each skewer. The end cuts will be smaller and we typically make sure the smaller cuts are on one skewer as they will cook through first.

Grill Direct

Place the skewers over direct heat and close the lid. After 4 minutes flip the skewer, close the lid, and grill the other side over direct heat.

Grill Indirect

After 4 additional minutes (or your desired sear), move the Picanha to the indirect side and close the lid again. Continue grilling on indirect until the internal temperature of the skewers reaches 125 degrees F for rare, or your desired finishing temperature. It is highly likely the smaller of the two skewers will be done first, so remove them at separate times as they come to the desired internal temperature.

Rest

Remove skewers from the grill when they reach the desired internal temperature and let them rest for 10 minutes.

Slice and Serve

Holding the skewer in one hand and over a wooden cutting board, thinly slice the steak off the skewers and onto the cutting board. Serve the skewers with a dollop of the chimichurri sauce.

Get the best coulotte steak recipe for cast iron searing or grilling this beef cut. Make super tender, juicy “picanha steak”, with complete details on exactly what is coulotte steak and how to cook it. Let’s go!

How To Cook Coulotte Steak Recipe | Sip Bite Go

(8 ounces) coulotte steak ((aka top sirloin cap roast))

olive oil

tsp salt

tsp black pepper

garlic powder

make steak seasoning

Make the coulotte steak seasoning. In a small mixing bowl, combine the salt, black pepper, and garlic powder to make the dry rub.

score coulotte fat cap

Score the coulotte fat cap. Score fat cap in 1/2 inch perpendicular lines. See Sip Bite Go recipe video for coulotte steak for an example.

season coulotte steak

Season coulotte steak. Generously sprinkle steak seasoning all over beef cut.

sear coulotte steak

Sear coulotte steak. Heat a cast iron skillet to medium-high heat. Add olive oil and once it becomes hot and shiny and begins to smoke, add the steak, fat side down. Sear steak about 2-3 minutes until a brown crust forms on the side of the beef touching the pan. Flip the steak and sear the other side for about 2-3 minutes until steak forms a brown crust. Quickly sear the edges (using tongs to hold the steak) for 10-20 seconds each to brown them, but not longer so the steak doesn’t overcook.

check internal temperature

Use a meat thermometer to check the steak temperature. The steak in the Sip Bite go recipe was cooked to medium rare, almost medium at 135°F-140°F. If steak has not yet reached your desired steak temperature, keep flipping it every 20-30 seconds until it reaches temperature. (I recommend to take it off the heat a little before the desired steak temp has been reached, since it continues cooking off of the heat).

rest coulotte steak

Rest steak on a cutting board for 10 minutes, then serve. You can add 1 tbsp butter, or compound butter as seen on Sip Bite Go, on top of steak at this time to melt and add juicy flavor.

grill coulotte steak

Use the same method above, but brush or spray some cooking spray on the grill before adding the steak. Cook steak on high heat (about 500°F). Use the same method of cooking a few minutes on each side, then flipping the steak until it reaches its desired temperature.

How to grill coulotte steak

https://www.youtube.com/watch?v=fKm9TPXWw9A

The BEST coulotte steak recipe for cast iron searing or grilling. ⬇RECIPE BELOW⬇ Make super tender, juicy “picanha steak”, with complete details on exactly what is coulotte steak and how to cook it. Let’s cook steak!

Print recipe -- https://sipbitego.com/coulotte-steak

This beef cut is also called top sirloin cap steak, picanha steak (in Brazil), fat cap steak, sirloin primal cut, rump cap steak (or some other reference to sirloin butt and bottom).

VIDEO HIGHLIGHTS
00:00 Overview for How To Cook Coulotte Steak With Cast Iron Sear.
00:23 Score coulotte fat cap. 
00:46 Combine salt, black pepper, and garlic powder to make coulotte steak seasoning.
00:57 Generously sprinkle steak seasoning all over beef cut. 
01:07 Heat cast iron skillet to medium-high heat.
01:24 Sear steak about 2-3 minutes until brown crust forms. Flip steak.
01:34 Quickly sear edges for 10-20 seconds each to brown them.
01:54 Cook steak to 135°F-140°F for medium rare, medium. 
02:14 Add 1 tbsp butter, or compound butter.
02:30 Rest steak on cutting board for 10 minutes, then serve. 

Ingredients

1 (8oz) coulotte steak (aka top sirloin cap roast)
1 tsp olive oil

For the coulotte steak seasoning
salt
black pepper
garlic powder

1. Make the coulotte steak seasoning. In a small mixing bowl, combine the salt, black pepper, and garlic powder.

2. Score the coulotte fat cap. Score fat cap in 1/2 inch perpendicular lines. See Sip Bite Go recipe video for coulotte steak for an example. 

3. Season coulotte steak. Generously sprinkle steak seasoning all over beef cut. 

4. Sear coulotte steak. Heat a cast iron skillet to medium-high heat. Add olive oil and once it becomes hot and shiny and begins to smoke, add the steak, fat side down. Sear steak about 2-3 minutes until a brown crust forms on the side of the beef touching the pan.

Flip the steak and sear the other side for about 2-3 minutes until steak forms a brown crust. Quickly sear the edges (using tongs to hold the steak) for 10-20 seconds each to brown them, but not longer so the steak doesn’t overcook. 

5. Use a meat thermometer to check the steak temperature. The steak in the Sip Bite go recipe was cooked to medium rare, almost medium at 135°F-140°F. 

If steak has not yet reached your desired steak temperature, keep flipping it every 20-30 seconds until it reaches temperature. (I recommend to take it off the heat a little before the desired steak temp has been reached, since it continues cooking off of the heat). 

6. Rest steak on a cutting board for 10 minutes, then serve. You can add 1 tbsp butter, or compound butter as seen on Sip Bite Go, on top of steak at this time to melt and add juicy flavor.

Print recipe -- https://sipbitego.com/coulotte-steak

Coulotte STEAK TEMPERATURE CHART
* Rare steak (125-130°F) is still red inside.
* Medium rare steak (130-140°F) is red to pink inside.
* Medium steak (140-150°F) is mostly pink, similar to Sip Bite Go photos. 
* Medium well steak (150-160°F) has just a slight bit of pink inside.
* Well cooked steak (160°F) has no red or pink inside.
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Want to get that "restaurant quality" taste at home? The secret is all in the sauce! Get my free sauce guide you can print and enjoy again and again: https://sipbitego.com/sauce-recipe-ebook

EASY SAUCES FOR STEAK
Jalapeno Ranch SAUCE For Meats - https://youtu.be/AeZ04yImu6I
Creamy Peppercorn Sauce - https://youtu.be/0e4X50fyfOE

MORE STEAK RECIPE IDEAS
Flank Steak Marinade - https://youtu.be/J8PUnKSmnIU
Sous Vide RIBEYE Steak - https://youtu.be/W1lHVr0OGLU
Sous Vide MAYO SEAR For Beginners - https://youtu.be/uVRBGrN-Rec
Sous Vide TRI TIP Roast - https://youtu.be/cAwkMeRCi3c
Sous Vide PRIME RIB - https://youtu.be/e-t_UdbdVZI
Sous Vide Porterhouse Steak - https://youtu.be/A_JLjyeVNw8
How To Vacuum Seal Ribeye - https://youtu.be/M01Zv1F0EI8
Sous Vide T Bone Steak - https://youtu.be/DTlaWKhbOgI

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#sipbitego #steaks #bbq #coulotte #coulottesteak #picanha #picanhasteak #beef #steakrecipe #steaks #castironcooking

Hey – It’s Jenna Passaro from Portland, Oregon. Since I wfh and love to cook, there’s always something fun going on in my kitchen. It's all captured on Sip Bite Go, where I share how to make restaurant-style food at home. Everything from meals for the family like pizza and Italian stuffed peppers, to sous vide cooking. https://www.sipbitego.com

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https://www.youtube.com/watch?v=fKm9TPXWw9A&feature=youtu.be

How To Cook Coulotte Steak - Cast Iron Sear (AKA PICANHA)

Culotte er et stykke fra storfe med fantastisk smak, men trenger – og fortjener - litt tid og kj&#230;rlighet.

Culotte med honningglaserte rotgrønnsaker

culotte

ts salt

ts kvernet pepper

ss smør til steking

ss nøytral olje til steking

stk. gulrot

stk. rødløk

0,5 stk. sellerirot

stk. persillerot

ss smør

salt

0,5 ts kvernet pepper

ss honning

T&oslash;rk av culotten med kj&oslash;kkenpapir. Snitt fettlokket i rutem&oslash;nster med en skarp kniv. Pass p&aring; at du ikke skj&aelig;rer ned i kj&oslash;ttet, men kun i fettlokket.

Krydre med salt og pepper p&aring; begge sider og gni krydret godt inn i kj&oslash;ttet.

Brun kj&oslash;ttet godt p&aring; god varme med fettsiden ned i en stekepanne med olje og sm&oslash;r. Stek i 2-3 minutter, og snu kj&oslash;ttet. Stek videre i 1-2 minutter p&aring; undersiden.

Legg kj&oslash;ttet med fettlokket opp p&aring; en rist, og stek ved 125 &deg;C i ovn til kj&oslash;ttet har en kjernetemperatur p&aring; 56 &deg;C. Sett en langpanne under rista som kan fange opp dryppende fett.

Ta culotten ut av ovnen og la hvile i minst 20 minutter.

Skrell gulr&oslash;tter. Del dem f&oslash;rst i to og s&aring; i fire p&aring; langs. Skrell l&oslash;ken, og del i tynne b&aring;ter. Skrell sellerirot og persillerot og del i jevnstore biter.

Ha gr&oslash;nnsakene i en ildfast form sammen med poteter og olje. Bland alt godt sammen.

Legg p&aring; noen klatter sm&oslash;r og frisk timian, og krydre med salt og pepper.

Sett formen midt i stekeovnen og bak gr&oslash;nnsakene p&aring; 200 &deg;C i ca. 15 minutter til de er m&oslash;re. Ha honning over gr&oslash;nnsakene n&aring;r det er 2 minutter igjen av steketiden.

Skj&aelig;r opp kj&oslash;ttet i tynne skiver p&aring; tvers av fibrene.

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