Garlic Herb Roasted Coulotte
Cuisine: French
Author: Kitchens
Prep time: 25 mins
Cook time: 25 mins
Total time: 50 mins
Coulotte is a French term for a Top Sirloin steak that is boneless and well trimmed.
  • 4 top sirloin steaks (coulottes)
  • 4 Tablespoons butter, salted
  • Garlic Herb Blend (recipe follows)
Garlic Herb Blend
  • 2 Tablespoons dried leaf marjoram
  • 2 Tablespoons dried oregano leaves
  • 2 Tablespoons dried rosemary leaves
  • 2 Tablespoons dried leaf basil
  • 2 Tablespoons dried parsley flakes
  • 2 Tablespoons onion powder
  • 1 Tablespoon dried leaf thyme
  • 1 Tablespoon salt
  • 2 teaspoons garlic powder
  • 1 Tablespoon coarsely ground black pepper
  1. Season coulotte on both sides with the Garlic Herb rub.
  2. Place on a rack and roast for 15 minutes at 425 degrees.
  3. Place in a slow cook oven and cook to an internal temperature of 130 to 135 degrees for Rare to Medium rare (about 20 to 25 minutes).
  4. Top each steak with a tablespoon pat of butter or brush with melted butter.
The Garlic Herb Blend may be stored for up to 3 months in a tightly sealed container.
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