Coulotte Steak is a boneless, lean cut derived from the Sirloin Tip. It has a deep color and soft texture. Narrow and long in shape (2 in. wide, 4 in. long, and ½ in. thick) the Coulotte is quite tender and boasts a bold amount of flavor. Best prepared with a hot pan-seared cooking method and a sea salt finish.
Garlicky herb butter is a perfect topping for lean and rare coulotte steak.
Sichuan peppercorns add a spicy kick to lean Coulotte Steak
You can have a juicy and delicious steakhouse dinner at home with this simple yet delicious recipe.
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