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.

Molho de alho sauce is a simple creamy garlic sauce that adds richness and umami while still letting the beef’s flavor come through.

Ingredients Servings: 4-6

  • 1 Grass-Fed Beef Coulotte
  • Salt
  • Cooking Oil
  • 5 Garlic Cloves
  • 2 T Butter
  • 2 T All Purpose Flour
  • 1 C Milk
  • ½ C Mayonnaise


Preheat your oven to 400 degrees.
Peel & finely mince the garlic cloves
Sauté the minced garlic in the butter over Medium heat, until lightly browned (about 3-4 minutes).
Sprinkle the flour into the pan, while whisking, until it becomes a paste with the butter.
While continuing to whisk, slowly add the milk. Heat the milk to a simmer, then continue to cook until it.
Take the sauce off the heat & let it cool completely. Stir in the mayonnaise, then taste & add salt as necessary.
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.