Delivering Restaurant Quality Meal Kits to "Turn the Home Cook into a Chef"

Previous Item: Grass Fed Beef Coulette (or “Top Sirloin Steak”) with a Romanesco Cauliflower Puree and Braised Endive ($17 Per Person / Cook By Day: Saturday)

$34.00
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Meal Description


The Coulette, or “Top Sirloin,” is a lean, but flavorful steak from the cap of the top sirloin, which comes from the Round primal (the hip of the animal)  Needing no introduction to a Brazilian, this cut of meat is known as the Picanha, traditionally cooked churrasco - spit roasted seasoned only by sea salt and carved to order.  Once the outside slices are served, the steak is re-salted and placed back on the spit to further carmelize for the next serving.   


Now, this cut is not to be confused with a Tri-Tip, another one of our favorite cuts.  A tri-tip is a piece cut from the bottom of the sirloin, while the culotte, or Top Sirloin is….you guessed it….the top of the sirloin.  The Tri Tip is popular in California. Why one is popular in California and the other in Brazil, especially since the cows are the same, well, we are not sure....


Typically unavailable in the grocery store as butchers rarely remove the sirloin cap,  leaving the two muscles intact when slicing the steaks to increase the yield...hey butchers need to make money to eat too! The problem is that each muscle’s grain runs in a different direction.  The Coulette also has a sizable fat cap, of about a 1/4 inch, that remains during cooking to keep the meat from drying out and adding flavor.


Always cut against the grain!  The only rule needed for meat cutting is the knife should cut the grain at a ninety-degree angle, creating cuts of meat with the shortest possible muscle fibers. This is essentially a mechanical way to tenderize meat (versus the chemical method of marinating).  


We will be skipping the traditional Brazilian “Picanha” sides of the black beans and farofa (ground yuca) and serving the steak as a French “Coulette” with a Romanesco Cauliflower Puree and Braised Endive.  The steak will be crusted with Fleur de Sel and finished with Maître d'Hôtel Butter (parsley, garlic, lemon, shallots).  This can certainly be cooked on the grill, or on a churrasco if you have one, weather permitting.


Time to Cook:  30 min.

Cook by Day: Monday


Items included (serves 2)

Grass Fed Beef Coulette

Romanesco Cauliflower

Yukon Gold

Endive

Fleur de Sel

Aromatics

*Menu items subject to slight variation based on the availability of fresh ingredients; Picture is not necessarily representative of final dish

Meal Contains (including add-ons):  . We store, portion, and package various meal kits containing all eight (8) major allergens (milk, wheat, egg, soy, fish, shellfish, peanuts, and tree nuts) and cannot guarantee that cross-contamination will not occur between kits.


Add-on Checkout Items

Extra Coulette

Extra Servings


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