Last Updated on August 29, 2022
This flavorful, beefy cut, which is also known as the Brazilian picanha or the top sirloin cap, is roasted with a smoky spice blend. A refreshing red pepper salsa balances out the sweet heat and savory flavors.
Ingredients
- 1 pkg ButcherBox Coulotte / Top Sirloin Cap
Dry Rub
- 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
Instructions
- 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!
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Yankel Polak is the Head Chef at ButcherBox.
