Entraña
Argentine Skirt Steak
Entraña, or skirt steak, is a thin, flavorful cut of beef essential to any Argentine asado (barbecue). Its thinness allows for quick cooking, resulting in a wonderfully seared exterior and a tender, juicy interior. This recipe focuses on simple seasoning and high-heat grilling to let the natural flavor of the meat shine.
🧂 Ingredients
- 800 g Skirt steak (entraña)
- generous Coarse salt (such as kosher or sea salt)
- for serving Chimichurri sauce
👨🍳 Instructions
- 1
Prepare the steak: Pat the skirt steak completely dry with paper towels. This is crucial for achieving a good sear. Generously season all sides of the steak with coarse salt. Let it sit at room temperature for about 5 minutes while you prepare your grill.
⏱️ 5 minutes - 2
Preheat the grill: Prepare your grill for high-heat direct cooking. For charcoal grills, arrange coals for a hot zone. For gas grills, preheat to high, aiming for a temperature of 230-260°C (450-500°F). Ensure the grates are clean and lightly oiled to prevent sticking.
- 3
Sear the steak: Place the salted skirt steak on the hottest part of the grill. Sear for approximately 4 minutes per side, undisturbed, until a deep brown crust forms. The steak is thin, so it will cook quickly.
⏱️ 4 minutes - 4
Flip and finish cooking: Flip the steak and continue to grill for another 3-4 minutes for medium-rare, or slightly longer if you prefer it more cooked. Skirt steak is best enjoyed medium-rare to medium (internal temperature of 55-60°C / 130-140°F).
⏱️ 3-4 minutes - 5
Rest and slice: Remove the steak from the grill and let it rest on a cutting board for at least 5 minutes. This allows the juices to redistribute throughout the meat, ensuring tenderness. Identify the direction of the muscle fibers (the grain) and slice the steak thinly against the grain. This is critical for a tender bite.
⏱️ 5 minutes - 6
Serve: Arrange the sliced entraña on a platter and serve immediately with chimichurri sauce on the side.
💡 Pro Tips
- ✓Skirt steak cooks very quickly due to its thinness. Keep a close eye on it to avoid overcooking.
- ✓The natural flavor of entraña is rich and beefy. Simple seasoning with coarse salt is often all that's needed.
- ✓Always slice skirt steak against the grain. The grain runs lengthwise along the steak; look for the lines of muscle fiber and cut perpendicular to them for maximum tenderness.
✨ Twist Ideas
Inspiration for your own version of this recipe
- For a rarer steak, reduce the grilling time by 1-2 minutes per side.
- Serve with Salsa Criolla (a relish of diced tomatoes, onions, bell peppers, and herbs) for a different flavor profile.
- Marinate briefly (15-30 minutes) in a mixture of olive oil, garlic, and herbs before grilling, but be mindful that marinades can affect searing.