Coming from the top sirloin’s cap, coulotte is a relatively lean cut, but the distinctive layer of fat covering one of its sides yields quite a delicious flavor when it’s grilled.

Coulotte doesn’t need many frills to provide an excellent taste and texture; dry seasoning is more than enough. Plus, the steak’s fat helps it stay moist and tender while cooking.

The cut is thin, usually about ½-inch thick, requiring minimal grilling time. Its thinness makes it prone to overcooking, so grill it on a good hot spot and keep a close eye on it.