smoy chili rubbed coulotte with fancy red pepper salsa

Smoky Chili-Rubbed Coulotte with Fancy Red Pepper Salsa

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.

Smoky Chili-Rubbed Coulotte with Fancy Red Pepper Salsa

3.70 from 282 votes
Print Pin
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
Total Time: 1 hour 10 minutes
Servings: 4 people


  • 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


  • 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!
Share on Pinterest!Pin at @Butcher_Box!

Yankel Polak is the Head Chef at ButcherBox.