Colita de cuadril

01 / ABOUT THE DISH

About the dish

Colita de cuadril is an Argentinian beef cut that is equivalent to the US tri-tip, bottom sirloin, and tip roast cut. It’s a very versatile piece of meat, and it can be grilled, smoked, braised, and roasted and used to make a variety of dishes, like hamburgers, stir-fries, and kebabs. Also, it soaks up any spices and marinades extremely well and is very, very affordable. Prior to preparation, the meat should be well trimmed, but not in the sense that everything has to be removed, as it will benefit from a little self-basting during grilling. It can be grilled whole, butterflied, or cut into steaks. Due to its uneven thickness and the fact that it tends to curl up during grilling, it’s difficult to determine when it’s done, so it’s best to gauge the doneness with a thumb test. It needs to be grilled low and slow, as it tends to get tough very easily.