The corazón de cuadril argentino is the heart of the rump: a lean, even and very tender Argentine cut, with all the flavour of Argentine beef. Ideal for anyone after a noble, no-waste piece for the grill or the oven.
How to cook it: on the grill, medium heat, searing it well all over; being lean, keep it juicy or medium so it doesn't dry out. Slice it against the grain. It also shines in the oven, seared first, or in thin slices on a hot pan.
Perfect for: an Argentine asado, a dinner of tender steaks, or a weekend roast with a noble Argentine cut.
