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Sirloin Cap Steak

Also called coulotte steak, the sirloin cap steak is from the triangular muscle (biceps femoris) that crowns the top sirloin. Juicy, meaty, and tender, the sirloin cap really has everything you want in a steak. Unfortunately, there are only five pounds per animal! These steaks therefore have a bit of a cult following, and if you’re getting a package in this shipment, you won’t be getting another one for a couple of years. Dry-heat cooking in a pan or on a grill is always best for sirloin cap steaks; as Florencia says, “Sear it, slice it, savor it!” Sauces optional, but wonderful for variety.

Suggested Recipe Links:

Thai Beef Salad with Sirloin Cap, from Serious Eats

Easy Moroccan Chermoula Sauce, from Epicurious

Smoky Almond Pipián Sauce, from Food & Wine

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Cut From:

Top Sirloin

Suggested Methods:

Grill

Pan-Fry