Peppercorn Steakhouse Coulotte w/ Potatoes
GLUTEN FREE, DAIRY FREE (WITHOUT SAUCE)
Steakhouse Spice Rubbed Culotte (The Premier Cut of the Top Sirloin) Steak. Done Simply, well Seasoned and Grilled, Rested so it’s Plenty Juicy and Paired with our Roasted Garlic and Herb Potatoes!
The is a Great Steak right here, High Choice Certified Angus Culotte, 8oz of Classic Beef Flavor. Chef Rubs this Steak with a Whole Spice Steakhouse Rub Then Grills it on all sides until Medium Rare. He’s paired it with our Newly offered Fall Garlic and Herb Roasted Red Bliss Potatoes and Garnished with Freshly Grilled Onions..
The Dish is then Finished with a Peppercorn (there is some spice notes here, I wouldn’t say it’s Spicy “Hot”, but Definitely Some Spice “Flavor”, so those who are sensitive, might want to choose Not to use the sauce) sauce Made From Green Peppercorns, Sherry, Red Wine, A dash of Heavy Cream, and Our House Veal Demi Glace.
DISCLAIMER: The sirloin muscle as a whole, While one of the most flavorful cuts, tends to be tougher the further well done it is cooked. We strive for a Rare-Med Rare temperature upon packaging the dish. Clients are then free to cook further to their desired temperature. We caution that reheating it past Medium Rare / Medium can result in a tough steak. We recommend heating the steak dish in increments of 30 seconds to fight against over warming/cooking.
Our butcher cuts these steaks 8oz ea with 1/4 -1-8 inch of a fat cap to ensure flavor and keeps the sirloin moist. It’s an extremely lean cut otherwise and can be dry without this (Also very easily trimmed off, comparable to that of a NY Strip’s Fat cap)
380 Calories / 16g Fat / 18g Carbs /38g Protein Per Serving w/ Sauce
340 Calories / 16g Fat / 17g Carbs /35g Protein Per Serving No Sauce(This item is Dairy Free without the Sauce, Sauce is Served on the Side and Will Not be on the Steak)
*Macros based on 1 Serving which is Lunch Size- double for Dinner Size.
**Dinner Portion Pictured, Sliced for Presentation as well as to show customers the Doneness of the beef, Steak will not be Sliced*
BEEF, GARLIC AND HERB POTATOES (POTATOES, FRESH GARLIC, OLIVE OIL, GARLIC POWDER, BLACK PEPPER, PAPRIKA, SEASONED SALT), STEAKHOUSE PEPPERCORN SAUCE (HOUSE VEAL BONE BROTH, SHERRY WINE, HEAVY CREAM, GREEN PEPPERCORNS), SHALLOTS, OLIVE OIL, MONTREAL STEAK SEASONING. THE ONLY DAIRY CONTAINED IN THIS ITEM IS COOKED WITHIN THE SAUCE (ON THE SIDE)
Reheat in black dish with lid removed for 1 minute. Test temp and reheat in 30 second increments to desired temp. For steak and meats with more dense sides remove meat and heat separately to desired temp. Family Portions- See our FAQ page.