Coulotte with Black Bean and Hominy Salad recipe provided by the Certified Angus Beef® brand.

For best results use Certified Angus Beef ® brand

Coulotte with Black Bean and Hominy Salad

Serves 6
Cuisine: Mexican
Category: Sandwiches & Salads, 30 minutes or less, On the Grill
Top sirloin cap (also known as coulotte or picanha) embraces the subtle heat and smokiness of Tex-Mex spices. Black beans and hominy make for a light, fresh, easy-to-make for all flavor-cravers.
Prep Time
10 mins
Other Time
10 mins
Cook Time
15 mins
Total Time
35 mins
  • 2 1/2 pounds Certified Angus Beef ® top sirloin cap, trimmed of excess fat and silverskin
  • 1 tablespoon ancho chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon coarse kosher salt
  • 1/2 teaspoon sugar
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried oregano
  • 1 (14.5-ounce) can golden hominy, drained and rinsed
  • 1 (14.5-ounce) can black beans, drained and rinsed
  • 1 (12-ounce) container fresh Pico de Gallo
  • 1 (5-ounce) container Tajin chili lime seasoning
  • 1/2 cup carne asada sauce
  • 1/2 cup crumbled cotija cheese
  • 1 bunch green onions, sliced
  1. GRILL STEAK. Combine chili powder, cumin, salt, sugar, garlic powder, onion powder and oregano to make your own Tex-Mex rub. Liberally season steak with rub, set aside 1-tablespoon for salad; saving extra for another time. Grill over high heat about 4 minutes per side then finish over indirect heat until internal temperature reaches 120°F. Allow to rest 10 minutes on cutting board.
  2. MAKE SALAD. In a large bowl combine hominy, black beans, Pico de Gallo, 1-tablespoon of your Tex-Mex rub and 1-teaspoon Tajin. Mix well to incorporate all ingredients.
  3. SERVE. Slice sirloin thinly against the grain, drizzle with carne asada sauce and a sprinkle of Tajin. Place steak slices over salad, garnish with cotija cheese and green onions.
beef, coulotte, sirloin, hominy, easy, quick, fast, grilling, grill

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