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A perfectly cooked coulotte steak, served with a rich sear and tender interior, garnished with fresh herbs and accompanied by complementary sides, highlighting its juicy texture and bold flavors.

Coulotte Steak: A Flavorful Cut Perfect for Grilling

Coulotte steak, also known as picanha, is a flavorful and tender cut from the top sirloin. With its rich fat cap and juicy texture, it's perfect for grilling or pan-searing. This cut has grown in popularity due to its affordability and exceptional flavor.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Course Main Course
Cuisine American, brazilian
Servings 4 servings
Calories 175 kcal

Equipment

  • - Grill or cast-iron pan
  • - Meat thermometer
  • - Tongs or spatula
  • - Knife (for slicing)

Ingredients
  

  • 1.5 to 2 pounds coulotte steak
  • - Sea salt to taste
  • - Freshly ground black pepper to taste
  • - Garlic powder optional
  • - 1-2 tablespoons high-heat cooking oil avocado or grapeseed

Instructions
 

  • Preheat the grill to high heat (around 500°F/260°C). If using a cast-iron pan, heat over medium-high heat.
  • Season the steak generously with salt, pepper, and garlic powder if desired.
  • Place the steak fat-side down on the grill or in the pan to render the fat.
  • Grill or sear for 3-4 minutes on each side to develop a nice crust.
  • Move the steak to a cooler part of the grill (or reduce heat in the pan) and cook until it reaches your desired level of doneness: medium-rare (125°F/52°C) or medium (135°F/57°C).
  • Let the steak rest for 5-10 minutes before slicing.
  • Slice against the grain for maximum tenderness.