The coulotte steak is one of more than 29 cuts of beef considered to be lean. The cut is made by slicing along the coulotte or sirloin cap at a right angle with the grain of the muscle fibers.
This boneless cut is considered a cheaper alternative to a top sirloin cut. However, due to less marbling than other steaks, the coulotte can be somewhat tough and may require marinating prior to cooking or a low, dry heat. Typically, this meat can be prepared as a sirloin and used in such varieties as beef sandwiches, skewered steak satay, roast beef or as a London broil.