The sirloin cap steak is a flat, triangular-shaped muscle that lies immediately over the top Sirloin. This cut is an exceptional value and can be cut into narrow steaks or cooked whole.
Though tender, it is lean and flavorful, there are a variety of ways in how to cook sirloin. The cap works well cut into large cubes for kabobs, stews, cut into strips for stir-fry and a steak sandwich recipe.
Also called coulotte steak, although tender and juicy is best marinaded or seasoned with a dry rub, before grilling, broiling, or pan-searing. Recipes for sirloin steak can be found in most cookbooks when beef is required.