Colita de Cuadril 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.