Oyster steak is also known as Spider steak or Arañita. It’s a small tender delicacy best grilled hot and fast.
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.
- 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.