This recipe pairs bold, beefy sirloin steak with a tangy-fruity tomato & mixed pepper sauce.

The coulotte is a thinner cut from the sirloin with a fat cap on one side. In this recipe it’s prepared in the Brazilian style – slices skewered into a “U” shape with the fat cap facing out. When cooked this way, the fat cap acts as a shield for the meat and also bastes it as the fat melts

Ingredients Servings: 4-6

  • 1 Grass-Fed Beef Coulotte
  • Cooking Oil
  • 1 Red Bell Pepper
  • 1 Yellow Bell Pepper
  • 1 Poblano Pepper
  • 1 Diced Onion
  • Salt
  • 1/2 C Olive Oil
  • 1 pt Cherry Tomatoes
  • ¼ C Red Wine Vinegar
  • ¼ C Chopped Italian Parsley


Preheat your oven to 400 degrees.
Char the peppers over a gas stove or fire, then peel them. Remove the seeds, skin, and core from each one, then cut the flesh into strips.
Quarter the cherry tomatoes.
Cook the onion in the olive oil over medium heat with a ¼ teaspoon of salt, until lightly browned.
Stir in the pepper strips & cook for another five minutes.
Stir in the cherry tomatoes and vinegar, then cook for five more minutes.
Sprinkle in the parsley & take the sauce off the the heat. Add salt to taste.
Slice the coulotte (through the fat cap) into 1 ½ inch thick steaks.
Fold the steaks into u-shapes, fat-side out. Use metal skewers to pin each into that shape.
Sear the steaks in an oiled, oven-safe pan over high heat, turning them to make sure they brown on all sides. Drain off & discard the fat that collects in the pan.
Move the pan to the oven and roast the steaks to Medium Rare (or your preferred doneness).
Remove them from the pan to a plate to rest, loosely covered in foil.
After 15 minutes, remove the skewers & slice the steaks. Serve them with the sauce.