Colita de Cuadril

Name: Colita de Cuadril
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: Argentine
Ingredients: 1.2 kg (2.6 lb) tri-tip (colita de cuadril); to taste coarse salt

15 minutes prep 30 minutes cook Serves 4 gluten-free, dairy-free, meat

Colita de cuadril, or tri-tip, has swiftly become a staple at modern Argentine asados. Unlike traditional cuts, this piece is grilled whole as a roast, allowing its robust flavors to deepen over the flame. It's a popular choice for gatherings, providing enough meat to satisfy a hungry table. The tri-tip's grain is unique, making it an ideal candidate for slicing and sharing among friends and family.

The taste of colita de cuadril is a celebration of simplicity. Seasoned with just coarse salt, the meat's natural richness shines through, offering a juicy, tender bite with each slice. A sharp knife glides effortlessly through the grain, ensuring each portion captures the essence of the grill. This dish embodies the essence of Argentine grilling: straightforward, communal, and deeply satisfying.

Ingredients

1.2 kg (2.6 lb)tri-tip (colita de cuadril)
to tastecoarse salt

Method

Generously sprinkle coarse salt over the entire surface of the 1.2 kg (2.6 lb) tri-tip (colita de cuadril). Make sure to cover all sides evenly to enhance the flavor and help form a crust during grilling.
Preheat your grill to medium heat. Place the tri-tip on the grill, fat side up. Grill the meat, turning it every 5 to 7 minutes to ensure even cooking. The tri-tip is ready when the center reaches a medium doneness, which you can check by slicing a small piece off the thickest part. It should be slightly pink in the center.
Once cooked to your preferred doneness, remove the tri-tip from the grill and place it on a cutting board. Let it rest for 10 minutes. This allows the juices to redistribute throughout the meat, ensuring a juicy and tender result.
After resting, use a sharp knife to slice the tri-tip thinly against the grain. This technique shortens the muscle fibers, making each bite more tender and flavorful.
Arrange the sliced tri-tip on a serving platter. Serve it alongside chimichurri, allowing guests to add the sauce to their taste.
Reserve the end pieces of the tri-tip. These can be saved for sandwiches the next day, offering a delicious and convenient meal option.