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marinated-coulotte-picanha

Sirloin Cap with Peppers and Onions

3.88 from 64 votes
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Protein: Beef
Cut: Coulotte / Top Sirloin Cap
Prep Time: 15 minutes
Cook Time: 55 minutes
Marinating Time: 1 hour
Total Time: 2 hours 10 minutes
Servings: 6 people
Author: Dennis Keohane

Ingredients

  • 1 x 1.5 lbs ButcherBox Coulotte/Top Sirloin Cap
  • 2 tsp salt plus more to taste
  • 5 garlic cloves peeled and minced
  • ½ small onion peeled and minced
  • 1 fresno pepper peeled and minced
  • 1 tbsp granulated sugar
  • ½ cup beer, ale or larger (not a dark beer)
  • 1 orange juice and zest
  • ½ bunch cilantro leaves (and stems)
  • 3 tbsp olive oil
  • 1 red onion sliced
  • 2 red bell pepper sliced

Instructions

  • Rub the roast with the salt and set aside.
  • Combine the garlic, onion, and chile in a medium-sized bowl. Stir in the sugar, beer, orange juice and zest, lime juice, cilantro, 2 tablespoons olive oil, and a pinch of salt. Blend the mixture together using an immersion blender. Taste and adjust seasoning.
  • Place the roast in a shallow bowl or baking dish and cover with the orange juice mixture. Marinate for at least an hour or overnight.
  • Remove meat from the fridge at least 30 minutes before grilling. Light the grill (if using charcoal, wait until the coals are glowing and ashy on top; if using gas, preheat to high on one side and medium-low on the other). Pat the meat dry and place over the hot coals, fat side down. Sear for 2 minutes, then flip and sear again.
  • Move the steak over to the edge of the coals or cooler side of the grill, close the lid and adjust the vents to keep the grill at around 350°F, and cook for an additional 20-30 minutes, or until a meat thermometer reaches 120°F (the timing will vary depending on the thickness of the roast, so make sure you have a meat thermometer you trust).
  • While the steak is cooking, heat a skillet over the center of the coals and add 1 tablespoon olive oil. When that shimmers, add the peppers, onions, and a pinch of salt and cook, stirring occasionally until the peppers and onions have softened, blackened a bit at the edges, and cooked down, 15 to 20 minutes.
  • Remove the roast from heat, transfer to a cutting board, and cover with foil. Rest 15 to 20 minutes, then thinly slice and transfer to a platter. Stir a squeeze of lime into the peppers and onions.
  • Serve alongside the steak with warm flour tortillas, sliced avocado, and lime wedges.
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