Oyster steak is also known as Spider steak or Arañita. It’s a small tender delicacy best grilled hot and fast.
Background
The oyster steak has gotten its name as the outline resembles an oyster. Sometimes it is referred to as a Spider steak, due to the fat striations on one side resembles a spider web. In Spanish speaking countries it is called Arañita (spider). It is attached to the Pelvis on a cow, and there are only two oyster steaks per cow. It’s a very tender cut, so make sure you don’t overcook it. If you’ve ever cooked a skirt steak/entraña then this is similar.
Servings 1
Instructions
- Trim any fat or membranes off the top side of the oyster steak.
- Light the grill and prepare it for direct heat. See if you can get the grill grates close to the glowing embers for higher heat.
- When you have a nice bed of glowing embers it's time to start grilling. Grill the steak on both sides until it has a nice color. Make sure you use a thermometer, as it is very important not to overcook this cut. It will be tough and chewy if you do. Target temp is 54-56° C (129-133° F).
- Cut it against the grain, and serve with a chimichurri.
I’ve never heard of Oyster Steak before, but your description has me intrigued! The combination of flavors sounds incredible, and I can’t wait to try this recipe. Thanks for sharing!
Wow, I never thought about making oyster steak! This recipe sounds amazing, and I can’t wait to try it out at my next BBQ. Thanks for sharing such a unique dish!
I never thought about trying oyster steak before! The combination of flavors sounds incredible, especially with the BBQ twist. Can’t wait to give it a shot at home!
This Oyster Steak recipe sounds incredible! I love how you’ve combined the rich flavors of the steak with that unique oyster twist. Can’t wait to try it out at my next BBQ! Thanks for sharing this delicious idea!
Thanks, great to hear!