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Ingredients

Coulotte

Other Names: Whole: Culotte, knuckle, London broil, round sirloin tip roast, tapa del aguayón or picanha (Spanish), top sirloin cap. Steaks: round sirloin tip steak, sirloin cap steak.

General Description: The coulotte is the cap muscle on the top of the top sirloin and is well suited to grilling or pan frying. This cut is an exceptional value and can be cut into narrow steaks or cooked whole. The coulotte has the most marbling of the whole lean top sirloin, making it flavorful, juicy, and tender. A coulotte roast or steak is best marinated or seasoned with an herb rub, then dry roasted or grilled; it can also be braised and served as a pot roast. Coulotte works well cut into large cubes for kabobs and stews, small cubes for chili, or thin strips for stir-fry.

Part of Animal: This flat, triangular-shaped muscle lies immediately over the top butt of the sirloin.

Characteristics: The coulotte does not contain any gristle or connective tissue. Its relatively coarse grain runs lengthwise. Though tender, it is fairly lean and may need additional fat when cooking.

How to Choose: Because this muscle is long and thin, look for the largest coulotte, especially if cutting it crosswise into steaks, to increase the surface area for browning.

Amount to Buy: For a whole roast, allow 6 to 9 ounces of meat per person.

Storage: Refrigerate whole coulotte for 3 to 4 days; refrigerate coulotte steaks for 2 to 3 days.

Preparation:

  1. Trim to a compact shape and then cut across the grain into steaks about 1 inch thick or leave whole to roast or cook in a covered grill. Dry-rub or marinate refrigerated for up to one day, if desired.
  2. If whole, oven-roast at high temperature (450°F) for about 15 minutes, or until well browned, and then reduce heat to moderate (350°F) for about 25 minutes, or until it reaches desired internal temperature. For steaks, grill or pan-sear at high heat and finish in a hot (400°F) oven for about 10 minutes.

Flavor Affinities: Allspice, barbecue sauce, carrots, cumin, Dijon mustard, garlic, onions, oregano, rosemary, thyme.

from Quirk Books: www.quirkbooks.com