Tapa steak

Top sirloin steak is a cut of beef that comes from the rear part of the animal's hindquarter, specifically from the area known as the "tapa" or "top of the rump." It is a thin, tender steak with a mild flavor, ideal for quick preparations like grilling, barbecuing, or sautéing.

This cut is especially popular in Spanish-speaking countries in Latin America and Spain, valued for its juiciness and texture. In gastronomy, it is widely used in dishes that require lean but flavorful cuts.

Origin: The term "tapa" comes from the way this piece covers part of the animal's rump. Its use is widespread mainly in countries like Spain, Argentina, Mexico, and other Latin American countries, where meats are a fundamental ingredient in the diet.

Properties: Top sirloin steak is low in fat compared to other cuts of meat, but rich in high-quality proteins, iron, and B-complex vitamins, essential nutrients for a balanced and healthy diet.

Synonyms in Spanish (Latin America):

• Tapa de cuadril (Argentina, Uruguay)
• Tapilla (Mexico, some Central American countries)
• Cuadril (Argentina, although it sometimes refers to related cuts)
• Colita de cuadril (Argentina, Uruguay, Paraguay)

Knowing these synonyms is useful for identifying the same type of cut in different regions and taking advantage of its qualities in various recipes.