Counter 01 · Beef & Steak
Coulotte Steak over Creamed Spinach and Mash
Sliced coulotte steak layered over nutmeg-scented creamed spinach and buttery mashed potatoes, topped with a colorful tangle of shaved carrot and microgreens.
- Prep
- 25 min
- Cook
- 35 min
- Serves
- 4
- Level
- Medium
Coulotte is the sirloin cap, the triangular muscle crowned with a thick layer of fat that Brazilians call picanha. Cut into steaks and cooked in a skillet, it has a rich, beefy chew that stands up to classic steakhouse sides. Here those sides are stacked instead of served in separate dishes: creamy mash on the bottom, garlicky spinach in the middle, sliced steak on top. Score the fat cap in a crosshatch before cooking so it renders into the pan instead of curling the steak.
Method
-
Simmer the potatoes in salted water 18 to 20 minutes until very tender. Drain, mash with 3 tablespoons butter and 1/2 cup warm cream, season, and keep covered.
-
Melt 1 tablespoon butter in a large pot over medium heat, add the garlic for 30 seconds, then the spinach in handfuls until wilted. Squeeze out excess liquid, return to the pot with the remaining cream and the nutmeg, and simmer 3 minutes until thick.
-
Season the steaks with salt and pepper. Place them fat side down in a cold cast iron skillet, then turn the heat to medium and render the fat for 6 to 8 minutes until crisp.
-
Raise the heat to high, sear the flat sides 3 minutes each, adding the last tablespoon of butter at the end, until the steaks reach 130 F. Rest 8 minutes.
-
Slice the steaks against the grain into 1/3-inch slices.
-
Spoon mash in the center of each plate, top with creamed spinach and fan the steak over it. Finish with carrot ribbons and microgreens, and drizzle the pan juices around the plate.
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