Coulotte steaks are marinated in a zesty mojo, grilled and sliced. The mojo is heated and reduced until thickened for a Caribbean-inspired sauce of citrus juices, garlic, cumin and oregano. We serve this with cumin spiced yucca fries and grilled zucchini tossed in cumin-paprika flavored butter and topped with queso fresco. Mojo marinades and sauces vary based on the country. In this concept, we take inspiration from Cuba by using citrus juices and garlic. Marinating will add moisture to keep the meat tender and will also enhance the flavor of the steak. Without the fat cap, coulotte is a lean cut, so it is important to cut across the grain for tenderness. This dish is appropriate for any restaurant style and could be made into a sandwich for a flavorful lunch special.

Beef

Grilled