Dish

Colita de cuadril

Sirloin tail

Colita de cuadril is a cut of beef that comes from the top sirloin. It is a long, thin cut that is often grilled or roasted. Colita de cuadril is known for its tenderness and rich flavor, and is a popular cut of beef in Argentina. It is often served with chimichurri sauce, a traditional Argentine sauce made with parsley, garlic, and vinegar.

Cuisine of the Americas› South American cuisine› Argentinian cuisine

Meat Dish› Meat Cut

Origins and history

Colita de cuadril is a traditional cut of beef in Argentina, and is often served at asados, or Argentine barbecues. It is believed to have originated in the northern region of Argentina, where it was a popular cut among gauchos, or cowboys.

Dietary considerations

Colita de cuadril is a good source of protein and iron. However, it is also high in fat and calories, so it should be consumed in moderation.

Variations

There are many variations of colita de cuadril, depending on the region and the chef. Some variations include marinating the meat in red wine or adding spices such as cumin or paprika.

Presentation and garnishing

Colita de cuadril can be presented on a platter with sides and sauces, or plated individually with a garnish. Garnishes can include fresh herbs, sliced vegetables, or a drizzle of sauce.

Tips & Tricks

When grilling colita de cuadril, it is important to cook it over high heat for a short amount of time, to ensure that it is cooked evenly and remains tender.

Side-dishes

Colita de cuadril is often served with chimichurri sauce, a traditional Argentine sauce made with parsley, garlic, and vinegar. It can also be served with a variety of vegetables, such as grilled peppers or onions.