Corazón de Cuadril Argentino – 2 steaks Top sirloin

Name: Corazón de Cuadril Argentino – 2 steaks
Brand: Talho Argentino
SKU: 100015
Price: 7.00 EUR
Availability: InStock

€7,00 €28,00/kg

Taxes included. Shipping calculated at checkout.

Approx. weight 250 g

Format

2 steaks€7,00 2 medallions€11,19

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

Two thin Argentine corazón de cuadril steaks, about 250 g in total, vacuum-packed. It's the heart of the rump: lean, even and very tender, cut into steaks that cook in minutes.

How to cook it: very hot griddle or pan, 2 minutes per side. Being thin and lean, they're best taken off medium-rare so they don't toughen.

Ideal for: a quick lunch, a warm steak salad or steak and mash on a weeknight.

Equivalent: centre-cut rump / top sirloin heart.

How to cook this cut

Centre of cuadril (rump heart) on the grill: the lean cut that goes far GrillOvenPan⏱ Up to 30 min ▾

The centre of cuadril is the middle section of the rump, without the picaña's fat cap or the tip that becomes colita. It's lean, fine-grained and very even — which makes it easy to cook and easy to portion.

Why it's worth it

It's one of the best cuts per euro: almost no waste and one piece feeds a lot of people. When you're cooking for a big group and the budget matters, this is the cut.

Cooking it

Medium heat (your hand lasts 5 seconds). Whole, never as steaks.
20 minutes on one side and 15 on the other, for a 1.5 kg piece.
Being lean, it has to come off pink: there's no fat here to save it if it overcooks.
Rest for 10 minutes and slice thinly against the grain.

A trick to keep it juicy

If you have a picaña or another fatty cut on the grill, put the centre of cuadril underneath or beside it, where the drippings land. Someone else's fat does for it what it hasn't got — an old asador's trick.