Garlic-marinated top sirloin cap steaks (2 count)
Paleo, Responsibly Raised, No Antibiotics, No Added Sugar, No Hormones
Also known as culotte or picanha, top sirloin cap steak is a favorite cut of chefs around the world, especially for grilling. It's tender. It's juicy. And it's full of big, beefy flavor. These steaks come already marinated in garlic, salt, and pepper, so they're ready to hit the grill. Cook for 3 to 4 minutes per side over medium high-heat, rest, and cut across the grain.
Keep refrigerated. Previously Frozen. Best if used within 5 days of receipt.
Ingredients: Beef, garlic, salt, black pepper.
Instructions
1
Choose your cooking method
Stovetop
- Pat the steaks dry with a paper towel.
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the steaks and cook, turning frequently, until well browned, 4 to 6 minutes for medium-rare.
Grill
- Pat the steaks dry with a paper towel.
Prepare a medium-hot fire on one side of a grill. Set the steaks on the grill directly over the heat and cook, turning once, until lightly browned, about 4 to 6 minutes per side. Transfer to indirect heat, close the grill, and cook without turning to the desired doneness.
Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.
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Nutritional Information
