- 2 Lbs of Coulotte Steaks
- 1 Lb of Campari Tomatoes
- 3.5 fluid ounces of Sherry Vinegar
- 5.5 ounces of brown sugar
- 1/2 a teaspoon of ground fennel seeds
- 1/2 a teaspoon of ground coriander seeds
- 1/2 a teaspoon of black pepper
- 1/2 a teaspoon of smoked paprika
- 2.5 Tbsp’s of Worchestershire sauce
- 2 Star Anise Pods
- Vegetable Oil as needed
- Maldon Sea Salt (for garnish, optional)
- A 1 Steak Sauce for serving (optional)
How to re-create this recipe:
To make the barbecue marinade:
- Slice your tomatoes in half, drizzle vegetable oil on them and blister them in a hot cast iron skillet.
- Add your tomatoes, sherry vinegar, brown sugar, ground fennel, coriander, black pepper, paprika and worcestershire to a blender or a food processor and blitz all the ingredients to a puree consistency.
- Pour the puree into a saucepan, add your Star Anise Pods and cook over medium heat for about 35-40 minutes until the sauce reduces and becomes thick and fragrant. Remove your Star Anise pods and pour the puree back into your blender. Puree on high until completely smooth and afterwards cool to room temperature.
- While your puree cools down, clean out your cast iron pan and remove any extra silver skin on the steaks. Don’t trim all the fat off the steaks because that will give it more flavor while they cook.
- When your puree has cooled off, pour half the mixture in a deep pan, place the steaks on top of the puree and pour the other half over the steaks, making sure they are coated evenly. Cover with plastic wrap, place in fridge and marinade for up to 4 hours. (Prior to cooking the steaks, let them sit out at room temperature for about an hour).
- Pre-heat your cast iron pan on medium high heat, remove some of the excess BBQ marinade off your steaks and sear the steaks for about 2-3 minutes on each side so a nice crust forms. Afterwards place them in a oven set to 325 degrees Fahrenheit and roast for 30 minutes for a medium rare doneness. You can crank up the heat to 350 degrees and cook for another 15 minutes for a medium well doneness.
- Make sure you let the meat rest for about 10-15 minutes before carving it. Season the meat with some Maldon sea salt and enjoy!
Nourishment for your body: This is considered to be a more leaner cut of meat then many other cuts. 1 – 3oz portion yields just 79 calories (excluding any extra flavorings such as sauces, etc). It’s a great cut of meat to incorporate protein into your diet, as it has 15 grams of protein for a 3 oz portion.
Tips when cooking: The Coulotte is a cut of steak from the top sirloin (a.k.a top sirloin cap). It is popular in Brazilian-style steakhouses (known as picanha). It’s a juicy, tender cut of meat with a good amount of marbling. This roast can also be used for kabobs, steak sandwiches, stews and stir-fries. A Chimichurri sauce would also work great with it. I love this BBQ sauce because it is so versatile and the flavor is intense, zesty and acidic. I used it in a previous recipe when I marinated Porgies in it and then broiled them.