coulotte also known as picanha

Top Sirloin Cap (a.k.a. Coulotte): What You Need to Know

Last Updated on January 22, 2024

One of the delights of being a ButcherBox member is getting to try out unique, difficult to find, and often under-appreciated cuts of beef, pork, and chicken included in our monthly curated boxes. (Of course, it’s awesome getting your favorites, too.) One of those less-common cuts: Sirloin cap.

Sirloin cap comes from this hindquarter section of the cattle, specifically between the loin and the round. Often a couple of inches thick, it’s usually identified by the thin layer of fat that covers one side. That fat layer gives the cut much of its flavoring, as the steak is very lean throughout.

Sirloin cap may be less well known overall because it’s called different things around the world. Along with sirloin cap, it’s also known as culotte, fat cap or rump cap. Visit a churrascaria—one of those famous Brazilian steakhouses—and they call it picanha. No matter what name you use, it is one delicious steak.

Preparing Sirloin Cap

Sirloin cap is fantastic when cooked on a grill, but it also makes great kabobs, steak sandwiches, stews, stir fry, shredded Mexican-style beef, and more.

Before cooking, score the fat cap; that is, cut diagonal lines across the surface of the fat in both directions, creating a cross-hatched pattern—just be careful not to cut down into the meat itself. After cooking, let it rest for at least 10 minutes before slicing against the grain.

mole coulotte

Mole Sirloin Cap with Tomatillo Salsa

4.17 from 31 votes
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Protein: Beef
Cut: Coulotte / Top Sirloin Cap
Diet: Dairy Free, Gluten Free, Keto, Paleo, Whole30
Course: Main Course
Prep Time: 10 minutes
Cook Time: 1 hour
Servings: 4


  • 2 tbsp cocoa powder
  • 1 tbsp kosher salt
  • 1 tsp garlic powder
  • 1 tsp cumin
  • ½ tsp cinnamon
  • 1 dried ancho chili
  • 1 dried chipotle chili
  • ¼ cup almonds
  • ¼ cup pecans
  • 1 ButcherBox Coulotte / Top Sirloin Cap

Tomatillo Salsa

  • 6 tomatillos husks removed, tomatillos rinsed
  • 6 cloves garlic roughly chopped
  • 1 poblano pepper
  • 1 jalapeño pepper
  • 1 tbsp lime juice
  • 1 tbsp avocado oil
  • salt and pepper to taste


  • In a food processor, combine the cocoa powder, kosher salt, cumin, cinnamon, garlic powder, both chilies, almonds and pecans. Pulse until the chilies and nuts are finely chopped. Rub both sides of the sirloin cap roast with the spice rub. Refrigerate for 3 hours or overnight.
  • Place the sirloin cap on the counter and let stand for 30 minutes, or until it reaches room temperature. Preheat the oven to 200ºF. Place the sirloin cap on a baking sheet and roast until an instant-read thermometer stuck into the thickest part reads 115℉.
  • Just before the roast is done, heat a large cast iron skillet over medium-high heat until hot. Sear the roast, turning, until a crust forms, about 1½ minutes per side. Transfer to a cutting board, tent with foil and let rest for at least 8 minutes. Slice thinly against the grain.

Tomatillo Salsa

  • Raise the oven temperature to 400ºF. In a large bowl, combine the tomatillos, garlic, poblano and jalapeño with avocado oil; toss. Spread the vegetables on a baking sheet and roast until the tomatillos and peppers are browned, about 15 minutes. Transfer the vegetables to a mixing bowl, cover with plastic wrap and let stand for 15 minutes.
  • Peel the skin off the tomatillos and peppers. Remove the seeds from the peppers. Place the tomatillos, peppers, garlic and the liquid from the mixing bowl in a food processor. Add the lime juice and puree. Season with salt and pepper to taste. Serve the sirloin cap with the salsa.


  • If you prefer a spicy salsa, leave in some or all of the seeds from the peppers.
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