Ingredient List:
- 1 — Sirloin Cap Muscle “Coulot”
- 4 oz — Jardine Fajita Rub
- 5 oz — Allessi Imported Italian Caffe’ Espresso
- 1 bottle –Dr. Pete’s Burgundy Marinade
- 1 bottle — Dr. Pete’s Chipotle Grill Glaze
- 3 Tbsp — Liquid Smoke
- 1 ea — Jaccard Tenderizer and Vacuvin Marinater
Instruction:
Take well chilled “Coulot” and Trim any excess surface fat coat off the side. Using the the Jaccard, evenly puncture the top surface ~7/8 of the way to the bottom of the meat, then fully coat the surface of the meat with Jardine Fajita Rub. Place the “Coulot” into the Vacuvin Marinater add 1/3 jar of Dr. Pete’s Burgundy Marinade and 3 Tbsp Liquid Smoke, close up and pull a vacuum and set aside refrigerated ~1-1/2 hours Turn the Vacuvin Marinater regularly to coat all sides of the meat. Release the vacuum on the Vacuvin Marinater remove the meat and gently shake any excess marinade off the meat. Coat the meat with the ground Caffe’ Espresso.
Preheat the grill to high heat (2–3 sec hand hold), and sear the punctured side of the “Coulot” on the griddle on direct heat for ~7–8 mins per side until meat surface is well browned. Start basting the “Coulot” with the Dr. Pete’s Chipotle Grill Glaze as needed to help the meat glaze and improve the bark crust! Then continue to baste and place on the grill surface to further mark and crisp the exterior, until the internal temperature is about 5° lower than rare to medium rare ~135–140° meat temp.
Remove the meat and let it rest ~15 mins until the internal meat temp is 140–145°. To slice the “Coulot” after it has rested, it is critical to have a super sharp Lamson Knife slicer and at a 45° angle, slice down and across the grain like a “London Broil.” Slices should be in the 1/16″ to 1/8″ thin type of cuts.
You can add a little fresh Dr. Pete’s Chipotle Grill Glaze, or Chipotle Butter.
Serve immediately.
Enjoy!!
