Go Back
+ servings

Smoky Chili-Rubbed Coulotte with Fancy Red Pepper Salsa

3.70 from 272 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!