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Sliced into medallions for refined presentation
Pan-seared with garlic and fresh herbs for extra depth
each filled with rich dulce de leche
⚡ Cooking tip: Grill to medium-rare (63°C) and slice thinly against the grain to maximise tenderness
Served with roasted potatoes
Argentinian Rump Steak Fresh Sliced into medallions for refinedA classic cut full of flavour. Our Argentinian Rump Steak (Cuadril) is a versatile, lean cut with a bold beefy taste and firm texture. Popular in Argentine asados, it balances tenderness and flavour, making it ideal for both quick grilling and slow roasting. Best enjoyed when: Grilled over high heat for a smoky sear and juicy interior Pan seared and finished in the oven with herbs and garlic Sliced thinly for stir fries, sandwiches, or salads Roasted
