Culottesteg

01 / ABOUT THE DISH

About the dish

Danish culottesteg is traditionally prepared with top sirloin cap—the lean, boneless beef steak. The rind is usually left on the steak, and the whole cut is typically marinated or rubbed with spices and various herbs before it is roasted until tender. The steak is usually served sliced and accompanied by caramelized or boiled potatoes, vegetables, and a thick, creamy brown sauce.