Corazón de Cuadril Argentino – 2 medallions

€10,99

Corazón de Cuadril Argentino – 2 medallions

Name: Corazón de Cuadril Argentino – 2 medallions
Brand: Talho Argentino
SKU: 10197
Price: 10.99 EUR
Availability: InStock

Top sirloin

€10,99 €27,48/kg

Taxes included. Shipping calculated at checkout.

Approx. weight 400 g

Format

2 steaks€7,00 2 medallions€10,99

Refrigerated delivery24 business hours across the Iberian Peninsula · 48/72 h to the Balearics and France
Vacuum-packedMost cuts keep 3-4 weeks in the fridge
From Argentina

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.

Also known as: top sirloin (rump heart).

How to cook this cut

Centre of cuadril (rump heart) on the grill: the lean cut that goes far ParrillaHornoSartén⏱ Hasta 30 min ▾

The centre of cuadril is the middle section of the rump, without the picaña's fat cap or the tip that becomes colita. It's lean, fine-grained and very even — which makes it easy to cook and easy to portion.

Why it's worth it

It's one of the best cuts per euro: almost no waste and one piece feeds a lot of people. When you're cooking for a big group and the budget matters, this is the cut.

Cooking it

Medium heat (your hand lasts 5 seconds). Whole, never as steaks.
20 minutes on one side and 15 on the other, for a 1.5 kg piece.
Being lean, it has to come off pink: there's no fat here to save it if it overcooks.
Rest for 10 minutes and slice thinly against the grain.

A trick to keep it juicy

If you have a picaña or another fatty cut on the grill, put the centre of cuadril underneath or beside it, where the drippings land. Someone else's fat does for it what it hasn't got — an old asador's trick.