The culotte (also know as the top sirloin cap steak) is a flat, triangular-shaped muscle that lies immediately over the top sirloin. The boneless, lean steak is one of the most tender and flavorful cuts from the sirloin.
At 7-ounces each, these steaks can be enjoyed in a variety of different ways. We like to marinate or season our culottes with a dry rub before grilling, broiling, or pan-searing. You can also cube them for stews and kabobs, or thinly slice into strips for stir-fry recipes or steak sandwiches.