The sirloin cap, also known as the coulotte roast or picanha, is a large, boneless cut from the top of the sirloin. This delicious cut features a small layer of fat on top that adds deep levels of flavor as you cook.
Tender and mouthwatering, this cut is a fan favorite.
The top sirloin cap can also be cooked in innumerable ways: From simple, easy-to-follow recipes to the more complex—think Brazilian steakhouse picanha, skewered and cooked over open flames. Sear and roast it whole with a smoky rub in your oven or slice it into smaller steaks and grill it.
Even with the fat cap, grass-fed and grass-finished top sirloin cap is a lean, protein-packed centerpiece to any meal. It pairs perfectly with bright flavors—smoky peppers or tangy citrus, for example—and is perfectly complemented by savory or flavorful starches and veggies.
How To Cook Top Sirloin Cap
Let the ButcherBox kitchen guide you through one easy technique to cook top sirloin cap: Searing and roasting. Watch below as the ButcherBox Kitchen shows you how to get the most flavor from the fat cap, how to make sure it is roasted to the correct doneness, and how to make the perfect accompanying sauce: Chimichurri.
Get Started with Top Sirloin Cap Recipes
These easy-to-follow recipes will help you get comfortable in the kitchen. Start with two or three dishes that are guaranteed to please guests and can be your go-to dishes for any occasion.
|Top Sirloin Cap Favorites|
|Cast-Iron Top Sirloin Cap with Chimichurri Sauce||Chili-Rubbed Coulotte with Red Pepper Salsa||Mole-Style Top Sirloin Cap with Tomatillo Sauce|
Top Tips for Cooking Top Sirloin Cap
If you are just starting with ButcherBox or are not yet confident in your cooking skills, check out our Cooking 101 for all the advice you need to get more comfortable in the kitchen.
If you are looking to step up your culinary game, check out some of our key tips below that will definitely make the experience of cooking top sirloin cap more enjoyable…for your taste buds.
Be sure to also check out our explainer on top sirloin cap and all its various names: “By Any Name, Coulotte, Top Sirloin Cap, or Picanha, This is a Cut Everyone Can Enjoy.”
|Tips For Sirloin Cap|
|How to Grill Frozen Steaks||Cutting Steak the Right Way||Best Sauces for Steaks|
Our Favorite Top Sirloin Cap Recipe
- 1 pkg ButcherBox Coulotte / Top Sirloin Cap
- 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 Red Pepper Salsa
- 1 ea bell pepper diced
- 1 small red onion diced
- 1 ea 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
- 1 tsp kosher salt
- ½ tsp ground black pepper
- Preheat oven to 200°F. Bring coulotte roast to room temperature.
- Mix all spice rub ingredients and rub all over roast. For extra flavor, let sit uncovered in fridge overnight.
- Place roast on wire rack laid on top of sheet pan. Roast in oven for 35-45 minutes, or until meat thermometer inserted into thickest part reads 105°F.
- Remove coulotte from oven, and let rest for 5 minutes. Slicing against the grain, cut the roast into 4 equally-sized steaks.
- 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.
- Sear the steaks on all sides for 1 minute 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.
Fancy Red Pepper Salsa
- Mix all salsa ingredients and set aside. If eating in less than 2 hours, it can be left at room temperature.
- Serve with fancy salsa and don’t forget to slice against the grain while eating!