• Brazilian Coulotte Steak

    1 vote
    Brazilian Coulotte Steak
    Prep: 12 hours Cook: 20 min Servings: 4
    by Patti Fisher
    68 recipes
    Brazilian Coulotte Steak, Picanha is a cut of beef called sirloin cap in the United States that is popular in Brazil. In the United States, it is little known, but referred to as the rump cover, rump cap, or Coulotte. This was a fun one to grill, and we thank Raider Red Meats for sending us something unusual to “play” with! With just a just a little research we grilled these as they are done in a Brazilian steakhouse. Something different that was tender and juicy with a unique taste. These would be great for guests or parties served steakhouse style that is grilled and sliced off a flat skewer. Great presentation. They use a large flat skewer, so the steak doesn’t roll when you turn the meat. But, big flat skewers are hard to find, and you can just put these directly on the grill for a great steak! Patti and I have set one night a week just for us. It’s our date night. We usually put something special on our Green Mountain Wood Pellet Grill/Smoker but sometimes we cook inside. We always eat outside on our patio where it is very comfortable with a rainforest theme. Wood Pellet Patio Heater, little lights, candles, lanterns and surround sound. We enjoy a little wine, or strawberry margaritas using frozen strawberries for ice, good food, music and sometimes a dance or two…


    • Ingredients: Brazilian Coulotte Steak
    • 4lbs. Raider Red Meats Coulotte Steak
    • 1 24oz. bottle Mojo Crillo marinade
    • 1 large handful peeled garlic cloves for the marinade
    • Pineapple slices for the marinade
    • Date Night Heat Seasoning, to taste (Ours)


    1. Cooking Directions: Brazilian Coulotte Steak
    2. Slice the steak into about 1-inch slices and put them into a container with the garlic, pineapple and marinade. Into the refrigerator overnight.
    3. Preheat the Grill Grates to 450* (232c). While the grill is heating up skewer the steaks. Bend the steaks around like a “C” and put them onto the skewer. The big flat skewers are hard to run through the steak, so I made a “Pilot” hole. Be very careful here, my knives are very sharp and this gives you a very good opportunity to experience that “Kiss of Steel”. Hold the meat with the flat of your hand on the cutting board and make a slit for the skewer.
    4. Once skewered season the meat with the Date Night Heat (ours, a light pepper medley) and you’re ready for the “Hot” Grill Grates. Be sure if your skewers have wooden handles that you allow them to hang off the grill, so they don’t catch fire. I did these for about 15 minutes, a quarter turn at 3 ½ minutes and a flip around 7 minutes. We like them on the rare side, so we pull them around 125* (52c), cook by your internal temperature using time as a guide.
    5. When the steak reaches an internal temperature around 125* (52c) pull it off, cover it and let it rest for 5 to 10 minutes before serving. U.S.D.A. safe is 125* (52c). Keep in mind that the meat will continue cooking for another 5 to 10 degrees after you pull it off the grill. I use a Maverick ProTemp Instant Read Thermometer (Our Store) for checking meat temps.

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