The culotte (also know as the top sirloin cap, rump cap and picanha) is a flat, triangular-shaped muscle that lies immediately over the top sirloin. The boneless, lean cut is one of the most tender and flavorful cuts from the sirloin and can be prepared whole (as in the Brazilian picanha), or cut into steaks, as we've done.
At 7-ounces each, these steaks can be enjoyed in a variety of different ways. We like to marinate or season our culotte steaks 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.