In France they call it Coulette, in Brazil Picanha. By either name this steak is soft, sweet and a favorite among customers. This is a larger cut taken from the sirloin. It is versatile, a little leaner in its makeup, and can be served as medallions or whole. If you've ever been to one of our deck parties, you'll know that we love to grill them whole and slice to serve a crowd.
A mild to medium-bodied Merlot or Chianti perfectly compliments this profound cut.