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Comment faire Colita de Cuadril
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Colita de cuadril is tri-tip, grilled as a roast, then sliced. It is a modern asado favorite: enough for a table, with a grain that rewards a sharp knife.
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.
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