Well suited for grilling or pany frying, the Sirloin Coulotte is the most well marbled part of the top sirloin. Can be utilized whole as a roast, cut into steaks, or cubed for kabobs or stir-fry applications.
 
Taken from the tender top portion of the Sirloin, you may see the Coulotte also referred to as a Sirloin Strip, Beef Loin, or Top Sirloin Cap, amongst others. Boasting a generous amount of marbling throughout this steak is juicy, savory, and very easy to prepare! Simply throw it on the grill or sear it in a hot cast iron pan for a delicious and satisfying meal that requires little to no prep work!