Grass-Fed Beef Coulotte with Pepper & Tomato Sauce

Grass-Fed Beef Coulotte with Pepper & Tomato Sauce

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Grass-Fed Beef Coulotte with Pepper & Tomato Sauce

Makes 4-6 Servings
wine WINE PAIRING
Left Bank Bordeaux

The coulotte (aka rump cap, sirloin cap, picanha) is a cut renowned in Brazilian cooking for its combination of bold flavor and a rich fat cap. It’s often roasted with the fat cap up, or skewered into a “U” shape (as in this recipe) with the cap side out. This way the cap bastes the meat as the fat melts.

Here we’ve paired it with a colorful, fruity-tangy pepper & tomato sauce.

INGREDIENTS
  • Pepper & Tomato Sauce
  • 1 Poblano Pepper
  • 1 Red Bell Pepper
  • 1 Orange or Yellow Bell Pepper
  • 1 Onion, medium diced
  • ¼ tsp Salt
  • 1/2 cup Olive Oil
  • 1 pint Red Cherry Tomatoes, quartered
  • ¼ cup Red Wine Vinegar
  • ¼ cup chopped Flat Leaf Parsley
  • Plus: Metal Skewers

DIRECTIONS

1

Preheat your oven to 400°F.

  • Prepare the Sauce:
1

Char the peppers over a gas stove or fire, then peel them (how to char & peel peppers). De-seed/core/stem them, then cut them into strips.
2

Cook the onion in the olive oil, with the salt, over medium heat until lightly browned.
3

Add the peppers & continue to cook for another five minutes.
4

Add the cherry tomatoes and red wine vinegar, then continue to cook for another five minutes.
5

Stir in the parsley & remove the pan from the heat. Taste & add salt if necessary.

  • Cook the Beef:
1

Score the coulotte’s fat cap in a crosshatch pattern.
2

Slice through the fat cap into 1 ½” thick steaks.
3

Fold the steaks into u-shapes, with the fat cap on the outside. Push a skewer through each of them to hold the shape.
4

Sear each portion on all sides in a hot, well-oiled skillet or frying pan over high heat, until it develops a browned crust. A lot of fat will render off the caps into the pan. Drain it off.
5

Move the pan to the oven (or the steaks to a roasting pan) and roast them to your desired doneness (we recommend Medium Rare).
6

Remove the coulotte steaks from the oven & let them rest, loosely covered with foil, for 10-15 minutes.
7

Remove the skewers & slice the steaks. Serve them atop the pepper & tomato sauce.
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