Sometimes called top sirloin cap steak, Coulotte Steak is a lean, boneless cut that is the richest, most flavorful part of the top sirloin. Without extensive marbling, it draws most of its delectable flavor from the thin fat layer covering a single side of the cut. Rub on dry-seasoning and don’t overcook.  (Also known as the top sirloin cap, rump cover, and picanha.)