The Coulotte Roast, also referred to as “Coulotte”, “Sirloin Cap”, or “Top Sirloin Cap”, derives from the sirloin. It is a very flavorful roast due to good marbling and performs well roasted or grilled low and slow over indirect heat with the fat cap facing up.
Prepare your coulotte by covering with your favorite seasoning rub and let roast with the far side up allowing for all of the beefy and flavorful juices to be absorbed.
The coulotte roast should be cooked to your desired degree of doneness and then sliced against the grain and served.
For a quick and easy meal alternative start by taking the roast and cutting it into steaks roughly 1 inch thick, season with salt and pepper and place them on a grill over direct heat until they reach your desired degree of doneness.
During the cooking process the fat cap found on the coulotte will begin to melt resulting in a delicious and flavorful bite.