top sirloin cap coulotte roast

How to Cook Top Sirloin Cap

Last Updated on May 2, 2022

Top sirloin cap is a lesser-known cut that we’re fond of here at Butcher Box. It comes in a small 1.5-pound roast, and, due to its petite size, it can be treated like a roast and cooked whole, or sliced into steaks and grilled or seared in a cast-iron skillet. Either way, this lean cut’s flavor has savoriness and a clean finish.

Top sirloin cap does get kind of a bad rap, since, due to its lean composition, it’s easily overcooked. And once that happens, forget about it–it gets super dry, chewy, and unappealing. The good news is that using a meat thermometer makes it easy not to overcook this versatile cut of meat. If you’re roasting it whole, just pull the meat when it hits 140°F.

We’ve also noticed in some test runs with top sirloin roasts that giving the meat a solid 15-to-20 minute rest goes a long way in ensuring tender, juicy slices of meat. So build rest time into your overall cooking time when planning—this might mean it’s a good cut for Sunday dinner, when you have a little more time to spare.

sliced top sirloin cap picanha roast

Top Sirloin Roast with Herbes de Provence

5 from 5 votes
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Protein: Beef
Cut: Coulotte / Top Sirloin Cap
Course: Main Course
Prep Time: 1 hour
Cook Time: 35 minutes
Total Time: 1 hour 35 minutes
Servings: 6 people

Ingredients

  • 1.5- pound top sirloin cap roast
  • 3 garlic cloves
  • 2 1/2 teaspoons kosher salt
  • 1 tablespoon herbes de Provence
  • 1 tablespoon olive oil

Instructions

  • Set a rack inside a rimmed baking sheet and set aside. Make the rub. Peel and crush the garlic cloves and add them to the bowl of a mortar and pestle. Add the salt and pound the mixture into a paste. Stir in the herbes de Provence and the oil and grind the mixture together with the pestle. If you don’t have a mortar and pestle, you can use a food processor or finely mince the garlic, sprinkle the salt over it, and alternately chop and smash the mixture with the side of your knife until it forms a paste. Then transfer to a small bowl and stir in the remaining ingredients.
  • Remove steak from packaging and pat dry. Score the fat cap—cut diagonal lines across the surface of the fat in both directions so you have a cross-hatched pattern. Take care not to cut down into the roast itself. Rub the meat all over with the rub. Let the meat sit for 30 to 60 minutes to take the chill off and absorb the flavors of the rub.
  • When you’re ready to cook, heat the oven to 375°F. Place a large cast-iron skillet over medium-high heat and add enough avocado oil (or another oil with a high smoke point) to coat the bottom of the pan. Place the meat, fat cap side down, in the pan and sear for about 3 minutes. Flip and sear on the other side for an additional 3 minutes.
  • Transfer the roast to the prepared baking sheet and place in oven. Roast for about 20 minutes per pound, or until an instant-read meat thermometer registers 140°F. Remove from oven and rest for at least 20 minutes before slicing and serving.
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