Colita de Cuadril Argentina Tri-tip

Name: Colita de Cuadril Argentina
Brand: Talho Argentino
SKU: 100014
Price: 30.60 EUR
Availability: InStock

€30,60 €25,50/kg

Taxes included. Shipping calculated at checkout.

Approx. weight 1,2 kg

Refrigerated delivery24 business hours across the Iberian Peninsula · 48/72 h to the Balearics and France
Vacuum-packedMost cuts keep 3-4 weeks in the fridge
From Argentina

The colita de cuadril argentina is an Argentine cut as versatile as it is tasty: triangular, tender and juicy, ideal for both the grill and the oven. A roughly 1 kg piece of Argentine beef that goes a long way and shines on any table.

How to cook it: on the grill, cook it whole over medium heat, searing it well all over and keeping it juicy or medium; slice it against the grain so it stays really tender. In the oven it's superb seared first and finished at medium temperature. Don't overcook it.

Perfect for: an Argentine asado with friends, a Sunday roast, or whenever you want an Argentine cut that feeds a crowd and pleases everyone.

Also known as: tri-tip.

How to cook this cut

Colita de cuadril (tri-tip) on the grill: whole and unhurried OvenGrill⏱ Up to 45 min ▾

Colita de cuadril is one of those cuts people go back to once they've discovered it. It has a distinctive triangular shape, a thin fat cap on one side and a big flavour despite being lean.

Always whole

Don't cut it into steaks before cooking. Whole, it keeps its juices and lets you serve each slice at the doneness someone wants: the ends come out more cooked and the middle stays pink, so one piece suits everybody.

Cooking it

Medium-low heat (your hand lasts 5 to 6 seconds), starting fat side down: 20 to 25 minutes.
Turn it and give it another 15 to 20 minutes. Under the tongs it should feel firm but still give in the centre.
Rest for 8 to 10 minutes. On a lean piece like this, skipping the rest shows immediately.

How you slice it matters

The grain in colita changes direction halfway along the piece. Cut thin slices and, when you reach the middle, turn the board so you carry on cutting against the grain. That's the difference between a tender slice and one that's hard work to chew.

Coarse salt and nothing else. At most, chimichurri on the side for whoever wants it.