One of the unique cuts we have available is a culotte. Also known as the sirloin cap or picanha, this triangle shape cut has a large fat cap. It has all the flavor of a sirloin and the tenderness of a New York strip. This unique cut has become an absolute favorite on the grill. Paired with a simple chimichurri, you'll love the texture, simplicity, and, most importantly, flavor of this delicious cut!
Ingredients
1 whole Highland Spring Farm culotte with fat cap on
2 tbsp of sea salt
Olive oil
Chimichurri (recipe below)l
Preparation
With the culotte at room temp, score the fat cap with a sharp knife.
Lather with olive oil and season both sides with with sea salt.
At this point, you can leave the cut whole and put it on a hot grill to sear or skip to step 5.
If searing the whole cut, put the flesh side down for 2 minutes, then flip and sear the fat side for 2 minutes and remove from grill.
Slide the culotte against the grain to make strips. Season with olive oil and salt.
Grill strips for 4-5 minutes per side or until they reach your desired internal temperature.
Remove from heat and let rest covered in tin foil for 10 minutes.
Top with chimichurri and taste the greatness of the culotte cut!
We've always seared the cut before slicing into strips but it is a bit more complicated to cut the seared cut. Slicing into strips prior to putting on the grill should work fine as well.
Chimichurri
1/2 cup chopped parsley
1/2 cup chopped onion
1 tsp minced garlic
1 tsp sea salt
3/4 tsp fresh pepper
3/4 cup olive oil
1/4 cup red wine vinegar
1/2 serrano pepper finely chopped
Chimichurri Preparation
Chop the onion, parsley, garlic and serrano pepper and combine in a bowl.
Add olive oil and red wine vinegar and mix thoroughly.
Stir in sale and pepper and let rest at room temperature so ingredients meld together.
Once culotte has cooked and rested on the counter, top steaks with chimichurri and enjoy!
Picture credit and recipe adaptation: Over The Fire Cooking