Hey there! Have you ever heard of rump tri-tip, or as we call it in Argentina, colita de cuadril? This cut is a gem for quick cooks, ideal when you crave Argentine asado but don’t have the luxury of tending to a grill all day or afternoon. 

In this article, I’ll show you step-by-step how to prepare the best rump tri-tip you’ve ever tasted. Shall we? 

What’s a rump tri-tip?

The rump tri-tip, also known as colita de cuadril in Spanish or picanha in Portuguese, is a prized cut of beef that has gained popularity among meat enthusiasts and culinary professionals alike. This unique cut is characterized by its triangular shape and exceptional flavor profile.

The rump tri-tip comes from the bottom sirloin subprimal cut, specifically from the tensor fasciae latae muscle. It’s located at the lower end of the sirloin, near where it meets the round and flank sections of the cow. This position contributes to its distinctive shape and texture.

The rump tri-tip has a strong beef flavor and a firmer texture than a rack of ribs or rib eye steaks, which are more marbled. However, there is no denying that this cut will still leave you satisfied with a slightly sweet taste. When left on, the fat cap can add richness and depth to the flavor.

What Makes Rump Tri-Tip so Good

• Versatile cut that can be cooked whole or cut into steaks
• Responds well to different cooking methods: grilling, roasting, air frying, or smoking
• Best cooked to medium-rare or medium for optimal tenderness and flavor
• Can be quickly seared at high heat and then finished at a lower temperature
• Pairs well with chimichurri sauce, garlic butter, or simple salt and pepper seasoning
• Can be served as a main dish, in sandwiches, or as part of a salad

How to cook a rump tri-tip in the air fryer or oven

Here’s what you’ll need:

• A 2.5 lb rump tri-tip 
• Fresh rosemary 
• Garlic cloves
• Marine salt 
• Olive oil 

Step-by-step recipe

1. Prepare the meat: Trim any excess fat or membrane. Every 2-3 inches, make small pockets in the meat. This is where the magic of flavor infusion happens.
2. Apply olive oil: Gently massage the meat with olive oil while tucking halved garlic cloves and rosemary sprigs into the incisions. These are like little pockets of flavor throughout the meat.
3. Season with salt: Sprinkle marine salt evenly. Be generous – the meat can handle it!
4. Air fry: Place it in the air fryer at 180°C (356°F) for 25 minutes (or 50 minutes if you go for the oven). After 25 minutes, flip it over and cook for another 25 minutes.
5. Rest and slice: Allow it to rest briefly (patience is key), then slice against the grain.

Enjoy it! You’ve created a dish that will delight your palate in less than an hour. 

Common Mistakes When Preparing Colita de Cuadril

Cooking colita de cuadril (rump tri-tip) may seem straightforward, but a few common pitfalls can turn your perfect cut into a chewy or bland dish. Let’s avoid them together, shall we?

1. Skipping the Rest Time: One of the biggest mistakes is slicing into the meat as soon as it’s out of the oven or air fryer. Resting your meat for at least 10 minutes allows the juices to redistribute, making your Colita de Cuadril (Rump Tri-tip) juicy and tender. Skip this step, and you’ll be left with dry, sad slices.
2. Overcooking: Colita de cuadril is best served medium-rare to medium. Overcooking this lean cut will make it tough and chewy. If you’re using an oven, keep a close eye on your thermometer, and if you’re air frying, stick to the recommended times. Trust me, it’s worth it to have that perfect pink center!
3. Under-seasoning: Colita de cuadril can handle a generous amount of seasoning. Don’t hold back with the salt, and be sure to give the meat a good rub with olive oil, garlic, and rosemary. Under-seasoning can leave the meat tasting flat.
4. Neglecting the Grain: When it’s time to slice, always cut against the grain. It’s easy to overlook, but this simple trick makes a world of difference in tenderness. Slice with the grain, and you’ll be chewing for a while.
5. Not Adjusting for Cooking Method: Whether you’re roasting, grilling, or air frying, each method requires a slightly different approach. For instance, if you’re grilling, avoid cooking it over direct heat for too long—it can burn the outside while leaving the inside underdone. In the oven, foil can be your friend to lock in moisture and prevent the meat from drying out.

So there you have it: a quick, straightforward, and undeniably delicious way to prepare colita de cuadril. It’s perfect for those occasions when outdoor grilling isn’t an option, but you still want to serve something special.

Remember, cooking is about enjoying good food with good company. So invite your friends, open a bottle of Malbec, and savor your air-fried creation. ¡Buen provecho!