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…

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Backyard BBQ
A Wood Pellet Grill Recipe

Prep Time: Overnight marinate, 10 min. prep for grill
Cook Time: 15 minutes @ 450*(232c) with a quarter turn every 3 ½ minutes
Grill: Green Mountain Wood Pellet Grill
Pellets: Green Mountain Grills BBQ Pellet Texas blend

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)
  

Backyard BBQ
A Wood Pellet Grill Recipe

Cooking Directions: Brazilian Coulotte Steak

Slice the steak into about 1-inch slices and put them into a container with the garlic, pineapple and marinade. Into the refrigerator overnight.

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.

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.

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  for checking meat temps.

Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need to follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like. Also, you are only smoking at temps less than 250 degrees (122c), anything higher is cooking and there will not be much if any smoke. So, it does not matter what kind of pellet you are using.  

 

 

Backyard BBQ
A Wood Pellet Grill Recipe

 

 

 

Backyard BBQ
A Wood Pellet Grill Recipe

 

 

Backyard BBQ
A Wood Pellet Grill Recipe

About our Recipes

We do our recipes on our patio where we have a lineup of grills, including Green Mountain, Uuni Wood Fired Pizza Oven, Sawtooth, Louisiana, Royall, Memphis, Traeger pellet grills, Char Griller side box smoker, Saber, Charmglow, Char-Broil, The Big Easy, Lodge Sportsman’s, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pelletheads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.

The important thing to keep in mind is TIME & TEMPERATURE. You can do our recipes on any grill, even some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.

Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste. Take it and run with it….

Live your Passion and Do What You Love,
Ken & Patti

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They are “How To BBQ Picture Books

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