Kick off your grilling season with these 20 succulent coulotte steak recipes! Perfect for home cooks looking to impress at backyard barbecues or create quick, flavorful weeknight dinners. From classic marinades to bold new twists, this roundup has something for every palate. Get ready to fire up the grill and discover your new favorite way to enjoy this tender, budget-friendly cut of beef.
Chimichurri Coulotte Steak with Grilled Veggies
Crank up the grill and get ready for a flavor fiesta that’ll make your taste buds do a happy dance—this chimichurri-topped coulotte steak with a side of smoky grilled veggies is the weeknight hero you didn’t know you needed, bringing restaurant-worthy sizzle to your backyard without the fuss or fancy prices.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
For the chimichurri sauce:
– 1 cup fresh parsley, finely chopped
– 1/4 cup fresh cilantro, finely chopped
– 3 cloves garlic, minced
– 1/4 cup red wine vinegar
– 1/2 cup extra-virgin olive oil
– 1 tsp red pepper flakes
– 1/2 tsp salt
For the steak and veggies:
– 1.5 lbs coulotte steak (about 1 inch thick)
– 1 tbsp olive oil
– 1 tsp salt
– 1/2 tsp black pepper
– 2 bell peppers (any color), sliced into 1-inch strips
– 1 large zucchini, sliced into 1/2-inch rounds
– 1 red onion, sliced into 1/2-inch rings
Instructions
1. In a medium bowl, combine 1 cup chopped parsley, 1/4 cup chopped cilantro, 3 minced garlic cloves, 1/4 cup red wine vinegar, 1/2 cup olive oil, 1 tsp red pepper flakes, and 1/2 tsp salt to make the chimichurri sauce; set aside to let flavors meld.
2. Pat the 1.5 lbs coulotte steak dry with paper towels, then rub it with 1 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper on all sides.
3. Preheat a grill or grill pan to high heat (about 450°F) and lightly oil the grates to prevent sticking.
4. Place the seasoned steak on the grill and cook for 5-6 minutes per side for medium-rare, or until an instant-read thermometer reads 130°F (tip: avoid moving the steak too much to get a good sear).
5. Transfer the cooked steak to a cutting board, tent it loosely with foil, and let it rest for 10 minutes to allow juices to redistribute.
6. While the steak rests, toss the sliced bell peppers, zucchini, and red onion in a bowl with a drizzle of olive oil and a pinch of salt.
7. Grill the veggies over medium-high heat (about 400°F) for 8-10 minutes, turning occasionally, until tender and lightly charred (tip: use a grill basket for smaller pieces to keep them from falling through).
8. Thinly slice the rested steak against the grain for maximum tenderness.
9. Arrange the sliced steak and grilled veggies on a platter, then generously drizzle with the prepared chimichurri sauce (tip: reserve extra sauce for dipping or storing in the fridge for up to a week).
Unexpectedly juicy and packed with zesty herbaceous notes, this dish boasts a tender, steakhouse-quality bite paired with smoky-sweet veggies that’ll have you licking the plate clean. Serve it over a bed of fluffy quinoa or stuff it into warm tortillas for a next-level steak taco twist that’ll impress even the pickiest eaters.
Garlic Herb Butter Coulotte Steak
Yikes, you’ve been scrolling through steak recipes for an hour, haven’t you? Let’s end the search with this Garlic Herb Butter Coulotte Steak—a juicy, flavor-packed cut that’s about to make your weeknight feel like a fancy date night, minus the awkward small talk.
Serving: 2 | Prep Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
For the Steak:
– 1 (1.5 lb) coulotte steak, about 1.5 inches thick
– 1 tbsp olive oil
– 1 tsp kosher salt
– 1/2 tsp black pepper
For the Garlic Herb Butter:
– 4 tbsp unsalted butter, softened
– 2 cloves garlic, minced
– 1 tbsp fresh parsley, finely chopped
– 1 tsp fresh thyme leaves
– 1/4 tsp red pepper flakes
Instructions
1. Pat the coulotte steak completely dry with paper towels to ensure a perfect sear.
2. Rub the steak all over with 1 tbsp olive oil, then season generously with 1 tsp kosher salt and 1/2 tsp black pepper.
3. Let the steak sit at room temperature for 30 minutes to cook more evenly.
4. While the steak rests, make the garlic herb butter: in a small bowl, combine 4 tbsp softened butter, 2 cloves minced garlic, 1 tbsp chopped parsley, 1 tsp thyme leaves, and 1/4 tsp red pepper flakes; mix until smooth.
5. Preheat a cast-iron skillet over medium-high heat until it’s smoking hot, about 5 minutes.
6. Place the steak in the skillet and sear without moving for 4 minutes to form a deep brown crust.
7. Flip the steak and cook for another 4 minutes for medium-rare (internal temperature of 130°F on a meat thermometer).
8. Transfer the steak to a cutting board and let it rest for 10 minutes—this keeps the juices locked in.
9. Slice the steak against the grain into 1/2-inch thick strips.
10. Top the sliced steak with dollops of the garlic herb butter, letting it melt over the warm meat.
Craving something extraordinary? The coulotte’s buttery texture melts with each bite, while the garlic herb butter adds a punch of savory, aromatic flavor that’s downright addictive. Serve it over creamy mashed potatoes or slice it thin for epic steak tacos—either way, your taste buds will throw a party.
Smoky Paprika Coulotte Steak Tacos
Hear that sizzle? It’s the sound of your Tuesday night getting a serious upgrade. We’re ditching the bland and embracing the bold with a taco that’s equal parts smoky, juicy, and downright irresistible—perfect for when you want to feel fancy without the fuss.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
For the Steak & Rub
– 1.5 lbs coulotte steak (also called sirloin cap or picanha)
– 2 tbsp olive oil
– 1 tbsp smoked paprika
– 1 tsp garlic powder
– 1 tsp onion powder
– 1 tsp kosher salt
– 1/2 tsp black pepper
For Assembling
– 8 small corn tortillas
– 1 cup shredded red cabbage
– 1/2 cup crumbled cotija cheese
– 1/4 cup chopped fresh cilantro
– 1 lime, cut into wedges
Instructions
1. Pat the coulotte steak completely dry with paper towels—this helps achieve a killer sear.
2. In a small bowl, mix 2 tbsp olive oil, 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp kosher salt, and 1/2 tsp black pepper to form a paste.
3. Rub the spice paste all over the steak, coating it evenly. Let it sit at room temperature for 10 minutes.
4. Heat a cast-iron skillet or heavy pan over high heat until it’s smoking hot, about 2–3 minutes.
5. Place the steak in the hot skillet and sear without moving it for 4 minutes to form a dark crust.
6. Flip the steak and cook for another 3–4 minutes until the internal temperature reaches 130°F for medium-rare (or 140°F for medium).
7. Transfer the steak to a cutting board, tent loosely with foil, and let it rest for 5 minutes—this keeps the juices locked in.
8. While the steak rests, warm the 8 corn tortillas in a dry skillet over medium heat for 30 seconds per side until pliable.
9. Thinly slice the rested steak against the grain for maximum tenderness.
10. Assemble tacos by dividing the sliced steak among the warmed tortillas.
11. Top each taco with shredded red cabbage, crumbled cotija cheese, and chopped cilantro.
12. Serve immediately with lime wedges on the side for squeezing.
Prepare for a flavor fiesta! The steak is wonderfully tender with a smoky, paprika-kissed crust that plays perfectly against the cool crunch of cabbage and salty cotija. For a fun twist, set up a DIY taco bar with extra toppings like pickled onions or a creamy avocado crema—it’s a guaranteed crowd-pleaser that’s as easy to make as it is to devour.
Asian-Inspired Marinated Coulotte Steak
Let’s be real—sometimes you want a steak that’s so flavorful it feels like a vacation, without the jet lag. This Asian-inspired marinated coulotte steak is your ticket to a juicy, umami-packed dinner that’ll have everyone asking for seconds. Trust me, it’s easier than pronouncing ‘coulotte’ (it’s coo-LOHT, by the way—you’re welcome).
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
For the Marinade:
– 1/4 cup soy sauce
– 2 tbsp rice vinegar
– 1 tbsp honey
– 2 cloves garlic, minced
– 1 tsp grated fresh ginger
– 1/2 tsp red pepper flakes
For the Steak:
– 1.5 lbs coulotte steak (about 1 inch thick)
– 1 tbsp vegetable oil
– 1 tbsp sesame seeds (for garnish)
– 2 green onions, thinly sliced (for garnish)
Instructions
1. In a medium bowl, whisk together the soy sauce, rice vinegar, honey, minced garlic, grated ginger, and red pepper flakes until the honey is fully dissolved.
2. Place the coulotte steak in a large resealable plastic bag or shallow dish, and pour the marinade over it, ensuring the steak is fully coated. Seal the bag or cover the dish, and refrigerate for at least 30 minutes or up to 4 hours for maximum flavor—tip: don’t over-marinate, as the acid can start to break down the meat.
3. Remove the steak from the refrigerator and let it sit at room temperature for 15 minutes before cooking to ensure even cooking.
4. Heat a large cast-iron skillet or grill pan over medium-high heat until it’s smoking hot, about 5 minutes, then add the vegetable oil and swirl to coat the pan.
5. Carefully place the marinated steak in the hot skillet, discarding any excess marinade. Cook for 4-5 minutes without moving it to develop a deep, caramelized crust—tip: resist the urge to poke or flip early; patience equals perfection.
6. Flip the steak using tongs and cook for another 4-5 minutes on the other side for medium-rare (internal temperature of 135°F on a meat thermometer). For medium, cook to 145°F, but avoid overcooking, as coulotte can become tough.
7. Transfer the cooked steak to a cutting board and let it rest for 5-10 minutes to allow the juices to redistribute—tip: this step is non-negotiable for a juicy result.
8. While the steak rests, toast the sesame seeds in the same skillet over low heat for 1-2 minutes until golden and fragrant, shaking the pan frequently to prevent burning.
9. Slice the steak against the grain into thin strips to maximize tenderness, then garnish with the toasted sesame seeds and sliced green onions.
Every bite of this steak is a flavor explosion—tender and juicy with a savory-sweet marinade that caramelizes into a gorgeous crust. Serve it over a bed of steamed rice or slice it up for tacos with a squeeze of lime for a fun twist that’ll make dinner feel like a celebration.
Classic BBQ Coulotte Steak Sandwich
Tired of the same old sandwich routine? Let’s shake things up with a BBQ Coulotte Steak Sandwich that’s so flavorful, it might just make your taste buds do a happy dance. This juicy, smoky masterpiece is the ultimate upgrade to your lunch or dinner lineup—no fancy chef skills required, just a love for bold, meaty goodness and a willingness to get a little saucy.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
For the steak and seasoning:
– 1.5 lbs coulotte steak (also known as top sirloin cap), about 1 inch thick
– 2 tbsp olive oil
– 1 tsp kosher salt
– 1/2 tsp black pepper
– 1/2 tsp garlic powder
For the BBQ sauce and assembly:
– 1 cup BBQ sauce (store-bought or homemade)
– 4 brioche buns, split
– 1/2 cup coleslaw (pre-made or homemade)
– 4 slices cheddar cheese
Instructions
1. Preheat your grill or grill pan to high heat (about 450°F).
2. Pat the coulotte steak dry with paper towels to ensure a good sear.
3. Rub the steak all over with olive oil, then season evenly with kosher salt, black pepper, and garlic powder.
4. Place the steak on the hot grill and cook for 5-6 minutes per side for medium-rare, or until it reaches an internal temperature of 130°F on a meat thermometer.
5. Remove the steak from the grill and let it rest on a cutting board for 5 minutes to lock in those juices.
6. While the steak rests, brush the cut sides of the brioche buns with a little olive oil and toast them on the grill for 1-2 minutes until golden.
7. Thinly slice the rested steak against the grain into 1/4-inch strips.
8. In a small saucepan, warm the BBQ sauce over low heat for 2-3 minutes, stirring occasionally.
9. Toss the sliced steak in the warmed BBQ sauce until fully coated.
10. Place a slice of cheddar cheese on the bottom half of each toasted bun.
11. Divide the saucy steak evenly among the buns, then top with 2 tablespoons of coleslaw per sandwich.
12. Cap each sandwich with the top bun and serve immediately.
Yes, you’ve just created a sandwich with a tender, melt-in-your-mouth texture and a smoky-sweet flavor that’s downright addictive. For a fun twist, try serving it open-faced with extra coleslaw on the side or chop the leftovers into a hearty steak salad tomorrow—if there are any leftovers, that is!
Teriyaki Glazed Coulotte Steak Stir Fry
Kick your weeknight dinner rut to the curb with this sizzling, saucy stir-fry that’s faster than deciding what to watch on TV. We’re talking juicy coulotte steak, bathed in a glossy, sweet-savory teriyaki glaze, all tangled up with crisp-tender veggies—it’s basically a flavor party in a pan, and you’re the VIP chef.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
For the Steak & Veggies:
– 1.5 lbs coulotte steak, sliced against the grain into ¼-inch strips
– 2 tbsp vegetable oil, divided
– 1 red bell pepper, sliced into thin strips
– 1 yellow bell pepper, sliced into thin strips
– 1 medium yellow onion, sliced into thin strips
– 2 cups broccoli florets
For the Teriyaki Glaze:
– ½ cup low-sodium soy sauce
– ¼ cup honey
– 2 tbsp rice vinegar
– 2 tbsp mirin
– 1 tbsp fresh ginger, grated
– 2 cloves garlic, minced
– 1 tbsp cornstarch mixed with 2 tbsp cold water (slurry)
Instructions
1. In a medium saucepan over medium heat, combine soy sauce, honey, rice vinegar, mirin, ginger, and garlic. Bring to a gentle simmer, stirring occasionally, for 3 minutes until fragrant.
2. Whisk the cornstarch slurry into the saucepan. Cook for 1–2 minutes, stirring constantly, until the sauce thickens to a glaze-like consistency that coats the back of a spoon. Remove from heat and set aside.
3. Pat the steak strips completely dry with paper towels—this ensures a good sear instead of steaming.
4. Heat 1 tbsp vegetable oil in a large skillet or wok over high heat until shimmering, about 1 minute.
5. Add the steak strips in a single layer, working in batches if needed to avoid crowding. Sear for 1–2 minutes per side until browned but still pink inside. Transfer to a plate.
6. Reduce heat to medium-high and add the remaining 1 tbsp vegetable oil to the same skillet.
7. Add the bell peppers, onion, and broccoli. Stir-fry for 4–5 minutes, tossing frequently, until the veggies are crisp-tender and slightly charred at the edges.
8. Return the seared steak and any accumulated juices to the skillet with the veggies.
9. Pour the prepared teriyaki glaze over everything. Toss vigorously for 1–2 minutes until everything is evenly coated and heated through.
10. Serve immediately over steamed rice or noodles for a complete meal.
Oh, the glorious contrast here: tender, beefy strips cling to that sticky-sweet glaze, while the veggies add a satisfying crunch. For a fun twist, pile it into warm tortillas with a sprinkle of sesame seeds for quick teriyaki steak tacos—dinner just got a major upgrade!
Coulotte Steak with Peppercorn Sauce
Tired of the same old steak routine? Let’s shake things up with a cut that’s basically the steak world’s best-kept secret—the coulotte. It’s tender, it’s flavorful, and when draped in a luxuriously creamy peppercorn sauce, it transforms your Tuesday dinner into a ‘why-didn’t-we-do-this-sooner’ celebration.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
For the Steak:
– 2 (12-ounce) coulotte steaks, about 1.5 inches thick
– 2 tablespoons high-smoke-point oil (like avocado or grapeseed)
– 1 teaspoon kosher salt
– 1/2 teaspoon freshly ground black pepper
For the Peppercorn Sauce:
– 2 tablespoons unsalted butter
– 2 large shallots, finely minced (about 1/3 cup)
– 2 tablespoons whole black peppercorns, coarsely crushed
– 1/2 cup dry red wine (like Cabernet Sauvignon)
– 1 cup beef broth
– 1/2 cup heavy cream
– 1 tablespoon Dijon mustard
– 1/4 teaspoon kosher salt
Instructions
1. Pat the coulotte steaks completely dry with paper towels—this is your secret weapon for a killer sear.
2. Rub the steaks all over with the oil, then season generously on both sides with the 1 teaspoon salt and 1/2 teaspoon pepper. Let them sit at room temperature for 15 minutes.
3. While the steaks rest, place a large cast-iron or heavy-bottomed skillet over medium-high heat and let it get screaming hot for 3 full minutes.
4. Carefully place the steaks in the hot skillet. Sear without moving them for 4-5 minutes, until a deep brown crust forms.
5. Flip the steaks and cook for another 4-5 minutes for medium-rare (an internal temperature of 130°F). For perfect doneness, use a meat thermometer!
6. Transfer the cooked steaks to a cutting board, tent loosely with foil, and let them rest for 10 full minutes—this keeps all those precious juices inside.
7. In the same skillet (with all those glorious browned bits), reduce the heat to medium and melt the 2 tablespoons of butter.
8. Add the minced shallots and cook, stirring, for 3 minutes until softened and fragrant.
9. Add the crushed peppercorns and toast for 1 minute, stirring constantly to wake up their flavor.
10. Pour in the 1/2 cup red wine to deglaze the pan, scraping up all the browned bits with a wooden spoon. Let it simmer for 2-3 minutes until reduced by half.
11. Stir in the 1 cup beef broth, 1/2 cup heavy cream, 1 tablespoon Dijon mustard, and 1/4 teaspoon salt. Bring to a gentle simmer.
12. Cook the sauce, stirring occasionally, for 5-7 minutes until it thickens enough to coat the back of a spoon.
13. Slice the rested steaks against the grain into 1/2-inch thick strips.
14. Arrange the sliced steak on plates and generously spoon the warm peppercorn sauce over the top.
Just imagine slicing into that perfectly rested, juicy steak, each bite coated in a sauce that’s creamy with a bold, peppery kick that lingers. The coulotte’s rich beefiness pairs magically with the sharp, aromatic sauce—try serving it over a heap of crispy roasted potatoes or a simple arugula salad to cut through the richness.
Cajun Spiced Coulotte Steak with Corn Salsa
Let’s be real: sometimes you want a steak that doesn’t just sit there looking fancy but throws a full-blown flavor party in your mouth. This Cajun-spiced coulotte steak with a fresh corn salsa is that party, and your taste buds are getting the VIP invite.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
For the Steak & Rub:
– 1 (2 lb) coulotte steak (also called sirloin cap or picanha)
– 2 tbsp olive oil
– 1 tbsp smoked paprika
– 2 tsp garlic powder
– 1 tsp onion powder
– 1 tsp dried oregano
– 1 tsp dried thyme
– 1/2 tsp cayenne pepper
– 1/2 tsp salt
– 1/2 tsp black pepper
For the Corn Salsa:
– 2 cups fresh corn kernels (from about 3 ears)
– 1/2 red onion, finely diced
– 1 jalapeño, seeds removed and finely diced
– 1/4 cup fresh cilantro, chopped
– 2 tbsp lime juice
– 1 tbsp olive oil
– 1/4 tsp salt
Instructions
1. Pat the 2 lb coulotte steak completely dry with paper towels—this is your secret weapon for a killer crust.
2. In a small bowl, combine 1 tbsp smoked paprika, 2 tsp garlic powder, 1 tsp onion powder, 1 tsp dried oregano, 1 tsp dried thyme, 1/2 tsp cayenne pepper, 1/2 tsp salt, and 1/2 tsp black pepper to make the Cajun rub.
3. Rub 2 tbsp olive oil all over the steak, then coat it evenly with the spice rub, pressing gently to help it adhere.
4. Let the steak rest at room temperature for 15 minutes to take the chill off, which promotes more even cooking.
5. While the steak rests, make the salsa: in a medium bowl, combine 2 cups fresh corn kernels, 1/2 finely diced red onion, 1 finely diced jalapeño, 1/4 cup chopped cilantro, 2 tbsp lime juice, 1 tbsp olive oil, and 1/4 tsp salt. Toss well and set aside.
6. Preheat a cast-iron skillet or heavy-bottomed pan over medium-high heat for 3–4 minutes until it’s seriously hot—a drop of water should sizzle and evaporate instantly.
7. Place the steak in the hot, dry skillet and cook undisturbed for 5 minutes to develop a deep, flavorful crust.
8. Flip the steak using tongs and cook for another 4–5 minutes for medium-rare (internal temperature of 130°F on an instant-read thermometer). For medium, aim for 140°F.
9. Transfer the cooked steak to a cutting board and let it rest for 5 full minutes—this allows the juices to redistribute so they stay in the meat, not on your board.
10. Slice the steak thinly against the grain, which is key for tenderness.
11. Serve the sliced steak topped generously with the corn salsa.
Every bite delivers a juicy, pepper-kissed steak with a smoky crust that plays perfectly against the salsa’s sweet crunch and zesty lime kick. Try piling it all on warm tortillas for killer steak tacos, or serve it over a bed of greens to keep things light but utterly satisfying.
Balsamic Glazed Coulotte Steak Salad
Dare we say we’ve found the salad that even steak purists will swoon over? This balsamic-glazed beauty turns a humble bowl of greens into a show-stopping meal that’s equal parts fancy and fun—perfect for when you want to impress without the stress.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
For the steak and glaze:
– 1.5 lbs coulotte steak (also called top sirloin cap)
– 2 tbsp olive oil
– 1 tsp kosher salt
– ½ tsp black pepper
– ½ cup balsamic vinegar
– 2 tbsp honey
– 1 garlic clove, minced
For the salad:
– 8 cups mixed greens (like arugula and spinach)
– 1 cup cherry tomatoes, halved
– ½ red onion, thinly sliced
– ¼ cup crumbled goat cheese
– ¼ cup toasted pecans
For the dressing:
– 3 tbsp extra virgin olive oil
– 1 tbsp Dijon mustard
– 1 tbsp lemon juice
– Salt and pepper to taste
Instructions
1. Pat the coulotte steak dry with paper towels, then rub it all over with 2 tbsp olive oil, 1 tsp kosher salt, and ½ tsp black pepper. Let it sit at room temperature for 10 minutes—this helps it cook evenly and develop a better crust.
2. Preheat a grill or cast-iron skillet to high heat (about 450°F). Sear the steak for 4–5 minutes per side for medium-rare, or until it reaches an internal temperature of 130°F on a meat thermometer. Tip: Don’t move the steak while searing to get those gorgeous grill marks!
3. Transfer the steak to a cutting board, tent it loosely with foil, and let it rest for 10 minutes—this keeps the juices inside instead of on your plate.
4. While the steak rests, make the glaze: In a small saucepan over medium heat, combine ½ cup balsamic vinegar, 2 tbsp honey, and 1 minced garlic clove. Simmer for 5–7 minutes, stirring occasionally, until it thickens to a syrup-like consistency that coats the back of a spoon. Remove from heat.
5. Slice the rested steak thinly against the grain—this cuts through the muscle fibers for a tender bite every time.
6. In a large bowl, whisk together 3 tbsp extra virgin olive oil, 1 tbsp Dijon mustard, 1 tbsp lemon juice, and salt and pepper to taste for the dressing.
7. Add 8 cups mixed greens, 1 cup halved cherry tomatoes, and ½ thinly sliced red onion to the bowl with the dressing. Toss gently to coat everything evenly.
8. Divide the salad among four plates, top with the sliced steak, and drizzle generously with the balsamic glaze. Finish with ¼ cup crumbled goat cheese and ¼ cup toasted pecans.
Just imagine: each forkful delivers juicy, glazed steak with a tangy-sweet punch, crisp greens, creamy goat cheese, and a nutty crunch. Try serving it with crusty bread to soak up any extra glaze, or pack it for a picnic—it’s sturdy enough to travel without getting soggy!
Rosemary and Thyme Coulotte Steak Skewers
Naturally, we’ve all been there—staring at a steak like it’s a cryptic puzzle, wondering how to make it both fancy and foolproof. Enter these skewers: they’re basically a steakhouse date night, but you’re wearing sweatpants and the only reservation is your couch. Let’s turn that coulotte into a herby, juicy masterpiece without any of the usual kitchen drama.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 10 minutes
Ingredients
For the Marinade:
– 1/4 cup olive oil
– 2 tbsp fresh rosemary, finely chopped
– 1 tbsp fresh thyme, finely chopped
– 3 cloves garlic, minced
– 1 tsp kosher salt
– 1/2 tsp black pepper
For the Skewers:
– 1.5 lbs coulotte steak, cut into 1-inch cubes
– 1 large red bell pepper, cut into 1-inch pieces
– 1 large red onion, cut into 1-inch pieces
Instructions
1. In a medium bowl, whisk together 1/4 cup olive oil, 2 tbsp rosemary, 1 tbsp thyme, 3 cloves minced garlic, 1 tsp kosher salt, and 1/2 tsp black pepper until well combined.
2. Add 1.5 lbs cubed coulotte steak to the bowl, tossing to coat every piece evenly in the marinade. Tip: Let it marinate for at least 15 minutes at room temperature for maximum flavor penetration—no need to refrigerate unless prepping ahead.
3. While the steak marinates, soak 8 wooden skewers in water for 10 minutes to prevent burning during cooking.
4. Preheat your grill or grill pan to high heat, aiming for a surface temperature of 450–500°F.
5. Thread the marinated steak cubes alternately with 1-inch pieces of red bell pepper and red onion onto the soaked skewers, leaving a small gap between items for even cooking.
6. Place the skewers on the preheated grill. Cook for 4–5 minutes per side, turning once, until the steak reaches an internal temperature of 130°F for medium-rare or 140°F for medium. Tip: Use a meat thermometer to avoid guesswork—overcooking turns this tender cut tough.
7. Remove the skewers from the grill and let them rest on a plate for 5 minutes. Tip: This allows the juices to redistribute, so you don’t lose all that herby goodness when you cut into them.
8. Serve immediately while hot.
Heavenly, right? Each bite delivers a tender, juicy steak with crispy-edged peppers and onions, all infused with that aromatic rosemary-thyme punch. Try piling them over a bed of creamy polenta or alongside a zesty arugula salad for a meal that’s effortlessly impressive—and totally sweatpants-approved.
Mediterranean Coulotte Steak Wraps
Brace your taste buds for a flavor fiesta that’ll make your kitchen feel like a sunny Mediterranean taverna—these Coulotte Steak Wraps are a juicy, herb-kissed masterpiece that’s easier to pull off than a convincing ‘I’ll start my diet tomorrow’ promise.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
For the Steak & Marinade:
– 1.5 lbs Coulotte steak
– 2 tbsp olive oil
– 2 tbsp lemon juice
– 2 cloves garlic, minced
– 1 tsp dried oregano
– 1/2 tsp salt
– 1/4 tsp black pepper
For the Wraps & Toppings:
– 4 large flour tortillas
– 1 cup plain Greek yogurt
– 1/2 cup diced cucumber
– 1/4 cup chopped fresh dill
– 1 tbsp lemon juice
– 1/4 tsp salt
– 1 cup shredded lettuce
– 1/2 cup crumbled feta cheese
– 1/4 cup sliced Kalamata olives
Instructions
1. In a bowl, whisk together 2 tbsp olive oil, 2 tbsp lemon juice, 2 minced garlic cloves, 1 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper to create the marinade.
2. Place the 1.5 lbs Coulotte steak in a resealable bag or shallow dish, pour the marinade over it, and coat evenly. Let it marinate at room temperature for 15 minutes—this quick soak infuses flavor without making the steak mushy.
3. While the steak marinates, make the sauce: in a small bowl, combine 1 cup Greek yogurt, 1/2 cup diced cucumber, 1/4 cup chopped fresh dill, 1 tbsp lemon juice, and 1/4 tsp salt. Stir well and refrigerate until ready to use.
4. Heat a grill or skillet over medium-high heat until it reaches 400°F. Remove the steak from the marinade, letting excess drip off, and discard the marinade.
5. Cook the steak for 5–6 minutes per side, or until an instant-read thermometer inserted into the thickest part reads 135°F for medium-rare. Tip: resist the urge to move the steak around—letting it sear undisturbed creates a delicious crust.
6. Transfer the cooked steak to a cutting board and let it rest for 5 minutes to allow juices to redistribute, ensuring every bite stays succulent.
7. Thinly slice the rested steak against the grain—this cuts through the muscle fibers for maximum tenderness.
8. Warm the 4 flour tortillas in a dry skillet over medium heat for 30 seconds per side, or until pliable and lightly toasted.
9. Assemble the wraps: spread a generous spoonful of the yogurt sauce on each tortilla, then top with sliced steak, 1 cup shredded lettuce, 1/2 cup crumbled feta cheese, and 1/4 cup sliced Kalamata olives.
10. Roll each tortilla tightly, tucking in the sides as you go to prevent filling fallout—think of it as a flavor burrito hug.
11. Serve immediately. Oozing with savory juices and tangy creaminess, these wraps boast a tender, char-kissed steak paired with cool, herby yogurt and briny pops from the feta and olives. For a fun twist, slice them into pinwheels for party appetizers or pack them whole for a picnic that’ll have everyone asking for your secret.
Chili Lime Coulotte Steak Bowls
Y’all, if your taste buds could throw a party, this Chili Lime Coulotte Steak Bowl would be the main event—a zesty, savory fiesta that’s as easy to whip up as it is to devour. Think tender steak meets tangy lime and a kick of chili, all piled high in a bowl that’ll make your weeknight dinner feel like a celebration. Let’s get cooking and turn that kitchen into a flavor playground!
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
For the Steak and Marinade:
– 1.5 lbs coulotte steak, trimmed
– 2 tbsp olive oil
– 2 tbsp lime juice
– 1 tsp chili powder
– 1 tsp garlic powder
– 1/2 tsp salt
For the Bowl Base:
– 2 cups cooked white rice
– 1 cup black beans, rinsed and drained
– 1 cup corn kernels (fresh or frozen)
– 1 avocado, sliced
– 1/4 cup chopped cilantro
For the Toppings:
– 1/4 cup sour cream
– Lime wedges for serving
Instructions
1. In a small bowl, whisk together 2 tbsp olive oil, 2 tbsp lime juice, 1 tsp chili powder, 1 tsp garlic powder, and 1/2 tsp salt to make the marinade.
2. Place the 1.5 lbs coulotte steak in a shallow dish and pour the marinade over it, coating evenly. Let it sit at room temperature for 10 minutes—this helps the flavors penetrate quickly without over-marinating.
3. Preheat a grill or skillet to high heat, about 450°F, ensuring it’s hot enough to sear the steak properly.
4. Cook the steak for 4-5 minutes per side for medium-rare, or until it reaches an internal temperature of 135°F, using a meat thermometer for accuracy.
5. Transfer the steak to a cutting board and let it rest for 5 minutes to allow juices to redistribute, which keeps it juicy when sliced.
6. While the steak rests, warm the 2 cups cooked white rice, 1 cup black beans, and 1 cup corn kernels in a saucepan over medium heat for 3-4 minutes, stirring occasionally.
7. Thinly slice the rested steak against the grain to ensure tender bites every time.
8. Divide the warmed rice mixture among four bowls, then top with sliced steak, 1 sliced avocado, and 1/4 cup chopped cilantro.
9. Drizzle each bowl with 1/4 cup sour cream and serve immediately with lime wedges on the side for an extra zing.
So, what’s the verdict on these bowls? You’ll love the contrast of the juicy, charred steak with the creamy avocado and tangy lime, all hugged by fluffy rice and beans. For a fun twist, try stacking the ingredients in layers or adding a sprinkle of crushed tortilla chips for crunch—it’s a meal that’s as vibrant to look at as it is to eat!
Conclusion
Zesty, versatile, and perfect for your next cookout, these 20 coulotte steak recipes offer something delicious for every grill master. We hope you found a new favorite to try! Fire up the grill, give one a go, and let us know which recipe you loved most in the comments below. Don’t forget to share this roundup on Pinterest to inspire fellow home cooks. Happy grilling!
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
