Coulotte Steaks

Sirloin Coulotte Steak and Broccoli

• 4-Rastelli’s Sirloin Coulotte Steaks – sliced thin
• 2 tbsp. vegetable oil

Marinade

• 2/3 cup low-sodium soy sauce, divided
• 2 tbsp. Lime Juice
• 3 tbsp. packed brown sugar, divided
• 2 tbsp. cornstarch, divided

Sauce

• 3 cloves garlic, minced
• 1 tsp. Fresh peeled ginger, minced
• 1/3 cup beef broth
• 1 head broccoli, cut into florets
• Sesame seeds, for garnish
• Thinly sliced green onions, for garnish
• Kosher Salt & Black Pepper to Taste

Defrost your Rastelli Sirloin Coulotte Steaks in the refrigerator 24 to 48 hours before you’re ready to cook, then when ready to prepare remove from refrigerator and let rest for 30 minutes before removing from the package.

1. In a bowl, mix 1/3 cup soy sauce, lime juice, 1 tablespoon brown sugar, and 1 tablespoon cornstarch. Add steak, season with salt and pepper, and toss until steak is coated. Marinate 20 minutes.
2. In a large skillet or wok, over medium-high heat, heat oil. Add steak in a single layer, and cook until seared, about 2 minutes per side. Remove steak and set aside.
3. Stir in garlic, ginger, and cook about 1 minute. Stir in remaining 1 tablespoon cornstarch until garlic is coated, then stir in broth, remaining 2 tablespoons brown sugar, remaining 1/3 cup soy sauce. Bring the mixture to a simmer. Add broccoli and simmer until tender, about 5 minutes.
4. Remove Sauté Broccoli and place on serving plate over rice or noodles, then place sliced Rastelli Coulotte steak on top of broccoli and pour sauce over the entire dish and serve.
5. Garnish with sesame seeds and green onions.

Ray’s Tip: If you want to heat up this dish, try adding 1 tablespoon Sriracha to the sauce!

Sirloin Coulotte Steak with Chimichurri

• Rastelli’s Sirloin Coulotte Steak
• Rastelli’s Signature Seasoning
• 2 tbsp Olive oil

Chimichurri Sauce

• 1 small onion, rough chop
• 1 cup flat-leaf parsley leaves
• 2 garlic cloves
• 1 ½ teaspoon kosher salt
• 1 teaspoon freshly cracked black pepper
• ¾ cup extra-virgin olive oil
• ¼ cup red wine vinegar

Defrost your Rastelli Sirloin Coulotte Steaks in the refrigerator 24 to 48 hours before your ready to cook, then when ready to prepare remove from refrigerator and let rest for 30 minutes before removing from the package.

1. Combine the chimichurri ingredients together in a blender or food processor. Use the “pulse” button on your food processor to slowly chop and combine the ingredients. Place aside to let flavors marinate.
2. Preheat grill to high heat, season steak and lightly oil. Place on grill and cook 4-6 minutes per side until desired temperature is reached.
3. Let steak rest for 5 minutes then slice thin across the grain, spoon chimichurri over steak and enjoy. Goes great with salad and roasted potatoes.

Ray’s Tip: Spice up your Chimichurri by added ½ teaspoon of red pepper flakes to the recipe!

Sirloin Coulotte Steak Wrap

• Cooked Rastelli’s Sirloin Coulotte Steak, sliced
• 1/2 cup Field Greens
• 2 slices of red onion, thin
• 4 cherry tomatoes, halved
• 1/4 cup blue cheese crumbles
• 2 Tablespoons Balsamic dressing
• Large tortilla – lightly heated

Instructions:

1. Place tortilla on cutting board. Layer ingredients starting with steak, field greens, red onion, cherry tomatoes, blue cheese, and balsamic dressing.
2. Roll up and slice in two. Serve and enjoy. Make it your own by trying different sandwich ingredients or maybe spinach or tomato wrap!

Sirloin Coulotte Steak Tacos

• 4- Rastelli’s Sirloin Coulotte Steaks
• 2 Tablespoon Taco Seasoning
• 8 – 6-in tortillas
• 1 Tablespoon Olive Oil
• Sour cream, guacamole, salsa, shredded Mexican cheese blend

Instructions:

1. Cut the precooked Coulotte steaks into thin strips and toss with oil and taco seasoning in a small bowl.
2. Preheat pan over medium-high heat, sauté’ sliced steak until heated about 3-4 minutes.
3. Remove steak from heat and set up taco bar for serving. Include tortillas, sour cream, guacamole, salsa, shredded cheese and any other of your favorite toppings.

Sirloin Coulotte Steak Salad

• Rastelli’s Sirloin Coulotte Steaks, cooked to desired temperature
• 1 bag chopped romaine lettuce
• 1/2 red onion, thinly sliced into half moons
• 1 bag baby arugula
• 1 pint cherry tomatoes, halved
• 4 ounces gorgonzola, crumbled
• Red wine vinaigrette
• Salt and Pepper

Instructions:

1. In a large bowl, mix lettuce, red onion, tomatoes, and toss with dressing.
2. Divide onto 4 plates, slice steak thin and place on top.
3. Top with gorgonzola cheese and drizzle with additional dressing.
4. Season with Salt and Pepper to taste and serve.

Sirloin Coulotte Steak Quesadilla

• 4- Rastelli’s Sirloin Coulotte Steaks
• 2 Tablespoons Rastelli’s signature seasoning
• Olive oil
• 4 – 10-inch flour tortillas
• 2 cups – shredded Monterey jack cheese
• 1 onion, sliced thin
• 1 red pepper, sliced thin
• -Guacamole, salsa, sour cream for serving

Instructions:

1. Season steaks with Rastelli Seasoning and cook to desired temperature, rest for 5 minutes then slice thin and set aside.
2. Preheat skillet over medium heat. Add a small amount of oil. Sauté peppers and onions for 2-minutes, remove from pan.
3. Wipe the Skillet clean, add a small amount of oil and heat over medium heat. Place tortilla in pan, sprinkle with a 1/4 cup cheese, onions, peppers, and cooked steak.
4. Place another tortilla on top cook for 2-minutes, flip over and cook for an additional 2 minutes or until cheese is melted and tortilla is browned. Remove from pan, cut into 4 pieces, and serve with guacamole, salsa, and sour cream.

Sirloin Coulotte Steak Nachos

• 3 – Rastelli’s Sirloin Coulotte Steaks – Grilled to desired temperature and sliced thin
• 1 bag of Tortilla chips
• 1 – 12-oz bag of shredded Mexican Cheese blend
• 4 oz – Sliced jalapeno peppers – pickled
• 1/4 bunch cilantro – rough chop
• 4 scallions - sliced
• Pico de Gallo, Sour cream, guacamole

Instructions:

1. Preheat oven to 350F.
2. Layer chips and cheese on an oven safe baking dish, top with sliced pre-cooked Coulotte steak
3. Place Nachos into the oven and bake until the cheese is melted.

Sirloin Coulotte Steak Meal Prep Bowl

• 4 – Rastelli’s Sirloin Coulotte Steaks
• 1 Tablespoon Rastelli’s Signature Seasoning
• 1 cup brown rice
• 2 tablespoons olive oil
• 2 cloves garlic
• 4 cups chopped spinach
• 4 Tablespoons steak sauce

Instructions:

1. Cook brown rice, cool and place aside.
2. Sprinkle steaks with seasoning and cook to desired temperature. Cool and slice thinly.
3. Cook spinach in skillet with olive oil and garlic, cook for two minutes until wilted. Cool and set aside.
4. Arrange four containers on the counter. Divide rice into all four containers, followed by the spinach and top with steak. Add one tablespoon of steak sauce on top. Close containers and hold them in the refrigerator for four days or freeze and use as needed. Enjoy!

Sirloin Coulotte Kabobs

• 4 Rastelli’s Sirloin Coulotte Steaks
• 1 zucchini – large cubes
• 1 red onion – large dice
• 1 pint cherry tomatoes
• Signature seasoning
• 2 Tbsp Olive Oil

Instructions:

1. Preheat grill to med high, Cut Sirloin into 1 in cubes, and prepare Zucchini and Onion by slicing into large pieces.
2. Place alternating ingredients on to skewers, season, and coat with oil.
3. Take skewers and place on grill, cook for 2-minutes on each side, and turn, cook on all sides until desired temperature is reached. (135F to 140 F internal temperature of the meat)

Sirloin Coulotte Chili

• 8 – Rastelli’s Sirloin Coulotte Steaks – cut into small pieces
• 2 cloves garlic
• 6 oz Tomato Sauce
• 3 Tablespoons chili powder
• 1 1/2 teaspoon cumin
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/4 teaspoon cayenne pepper
• One 15 oz can kidney beans
• Favorite Chili toppings

Instructions:

1. Place diced sirloin steak in a large pot and add the garlic. Cook over medium heat, stirring occasionally until browned.
2. Add in the tomato sauce, chili powder, cumin, oregano, salt, and cayenne. Stir together well, cover, and then reduce the heat to low. Simmer for 1 hour, stirring occasionally. If the mixture becomes overly dry, add 1/2 cup water at a time as needed.
3. Add the beans and simmer for 10 minutes. Serve with your favorite chili toppings.

We could suggest toppings like, Slice Green Onions, Queso Cheese, Cilantro, etc.

Sirloin Coulotte Cheesesteak

• 4 Rastelli’s Sirloin Coulotte Steaks
• Signature seasoning
• 1 large onion – sliced thin
• 4 Long sandwich rolls
• 1/2 lb. American cheese, sliced

Instructions:

1. Thinly slice steak, across the grain
2. Preheat a sauté pan on medium heat. Sauté onions with a pinch of our signature seasoning, set aside.
3. Place Sliced Coulotte steak into the pan and sauté for 2-4 minutes to cook steak through, approximately 135F to 140F.
4. Once cooked through, add onions back into the pan, top with American cheese and serve on rolls.

Chicken Fried Steak

• 4-Rastelli’s Sirloin Coulotte Steaks – pounded thin
• 3 teaspoons - Rastelli Signature Seasoning
• 3/4 cup all-purpose flour
• 3 whole eggs, beaten
• 1/4 cup vegetable oil
• 2 cups chicken broth
• 1/2 cup whole milk

Instructions:

1. Place the flour into a large bowl, Add Rastelli Seasoning into the flour and mix. Place the eggs into a separate large bowl and beat. Dredge the meat on both sides in the flour. Dredge the meat in the flour, followed by the egg and finally in the flour again.
2. Pour vegetable oil into the bottom of a 12 in cast iron pan, place over med-high heat. Once the oil starts to shimmer, (Approx 350F to 375F), add steak, and cook till golden brown, about 4 minutes. Flip and cook for another 4 minutes. Remove the steaks and set aside on a plate.
3. Remove any particles from the oil in the pan using a skimmer or fine heat safe strainer. Whisk in 3 tablespoons of the seasoned flour left over from dredging and mix. Add the chicken broth and whisk until thickened. Add the milk and continue to cook until the gravy thickens up, about 6-8 minutes. Season to taste.

Sirloin Coulotte Braciola

• 4 Rastelli’s Sirloin Coulotte Steaks
• 1 garlic clove, minced
• 2/3 cup grated Pecorino Romano
• 1/3 cup Shredded Mozzarella
• 2 tablespoons chopped fresh Italian parsley leaves
• 1 tablespoon Rastelli signature seasoning
• 4 tablespoons olive oil
• 1 cup dry red wine
• 3 cups favorite marinara sauce

Instructions:

1. Preheat Oven to 300F
2. In a bowl, combine the garlic, cheese, parsley, and seasoning. Stir in 2 tablespoons of the oil.
3. Lay the Coulotte steak flat on your work surface and using a meat mallet, pound the steaks till they are thin.
Place on a clean plate and spread the mixture evenly over the steak to cover the top. Starting at one end, roll up the steak enclose the filling completely. Using butcher's twine, tie the steak roll to secure. Season with Rastelli’s signature seasoning.
4. Heat the remaining 2 tablespoons of oil in a heavy large ovenproof skillet over medium heat. Add the braciole and cook until browned on all sides, about 8 minutes. Add the wine to the pan and bring to a boil. Stir in the marinara sauce. Cover partially with foil. Place in the oven and bake, turn the braciole every 30 minutes basting with the sauce. The total cooking time should be about 1 1/2 hours or until tender.
5. Remove the braciole from the sauce. Transfer to plates. Spoon the sauce over and serve.

Stuffed Coulotte Steak

• 4 Rastelli’s Sirloin Coulotte Steaks
• 2 tablespoons Crumbled Bleu Cheese
• 4 Asparagus, blanched.
• 4 tablespoons Caramelized Onions
• 1 teaspoon Rastelli Signature Seasoning
• 4 tablespoons olive oil

Instructions:

1. Preheat Oven to 350F.
2. In a bowl, combine the blue cheese, caramelized onion stir in 2 tablespoons of the oil.
3. Lay the Coulotte steak flat on your work surface and using a knife cut a pocket in the Coulotte steaks, fill pocket with the cheese and onion mixture . Season with Rastelli’s signature seasoning.
4. Heat the remaining 2 tablespoons of oil in a heavy large ovenproof skillet over medium heat. Add the Stuffed Coulotte Steaks and cook on both sides until browned about 3-4 minutes per side
5. Place in the oven and bake for 20 minutes or until the internal temperature reaches 140F.
6. Remove the oven, let rest 4-5 minutes before cutting.

Coulotte Steak & Potato

What You’ll Need:

• 4 Rastelli’s Sirloin Coulotte Steaks
• 1 c. Mayonnaise
• 2 Tbs Horseradish
• 2 lbs. Red Skin Potatoes
• 1 Large Onion
• 1 c. Blue Cheese Crumbles
• 2 lbs. Green Beans
• 2 Tbs Oil
• 2 Tbs Black Pepper
• 1 Tsp Salt

Cooking Instructions:

1. Begin by adding some oil to a sauté pan and heat to medium. While the pan is warming, carefully season both sides of steaks with coarsely ground black pepper. Once pan is hot, sear steaks on both sides and finish in 350°F oven until medium doneness, about 12 minutes.
2. While steak is cooking, quarter potatoes and roast in a pan. Separately, sauté onions until caramelized. Once both potatoes and onions are finished cooking, combine and add bleu cheese. Season to taste.
3. Lastly, blanch and season green beans with salt and pepper.
4. Once steaks, potatoes, onions, and green beans are done, begin assembling plate. Use the potatoes as your base, then add green beans and top with steak. Add horseradish sauce for additional flavor.

Sirloin Coulotte Breakfast Fajita

What You’ll Need:

• 1 Rastelli’s Sirloin Coulotte Steak
• 1 c. Red Skin Potatoes
• 1/2 c. White Onion, Sliced
• 1/2 c. Bell Pepper, Sliced
• 1 Egg
• 1 Tbs Oil
• Salt, Pepper & Parsley to Taste

Cooking Instructions:

1. Begin by quartering red skin potatoes, then cook to your preference. We recommend either baking or frying potatoes, then tossing with salt and pepper to taste.
2. While potatoes are cooking, saute onions and peppers in a pan with oil, salt and pepper. Reduce heat and let simmer.
3. As potatoes, onions and peppers cook, begin seasoning and cooking steak. We recommend either grilling or pan frying until medium doneness is achieved. Once done, slice thinly for serving.
4. Plate potatoes, onions and peppers, then top with sliced steak. Add an egg cooked to your choosing, then garnish with salt, pepper and parsley.