The coulotte is a phenomenal cut of meat that many people have never heard of or seen at their local grocery store. The culotte is the cap of the top sirloin. This is honestly one of the most versatile steaks there is to cook. The coulotte is great grilled, pan-fried or braised.
Some chefs recommend marinating, but in my opinion, it has excellent steak flavor. All you need to do is salt, pepper, and grill this amazingly flavorful cut of meat.
In today's, Friday feast we are going to use a culotte. I went to my friends over at Local Yocal to get the meat for our family. If you live in Dallas, you do need to make the trip up to McKinney for one of their Steak 101 classes.
The great thing about them is that they are hyper-local farm to consumer concept. The owners are also the ranchers of the grass-fed beef, and they carry All Natural Wagyu and Angus beef. While the Wagyu is not grass feed, it is raised as naturally as possible and not in Concentrated Animal Feeding Operation or feedlot.
Normally I stick with the grass-fed selection, but they were running low that day. So I thought I would get the Wagyu culotte and it was AMAZING. When I tell most people not to eat wheat, corn, dairy or soy they think it must be the hardest thing in the world to plan and cook meals. This could not be farther from the truth. All you need is a good cut of protein, quality does matter when it comes to flavor, and a vegetable. If you cook them only with a spice or two, you cannot go wrong. Hopefully, you go to Local Yocal and pick up some culotte and try it on the grill this weekend.
When I did this, the culotte was a pretty thick, so I cooked it about ½ way as a whole steak then sliced it across the grain and finished cooking the sliced pieces.
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