📝 About This Recipe
Experience the soul of the Argentine pampa with this perfectly seared Entraña, or skirt steak. Known for its intense beefy flavor and unique grain, this cut is the undisputed star of the Latin American asado when grilled over high heat to achieve a salty, charred crust. Bathed in a vibrant, hand-chopped chimichurri, every bite offers a masterclass in the balance between rich fat and bright, herbal acidity.
🥗 Ingredients
The Steak
- 2 lbs Outside Skirt Steak (Entraña) (trimmed of heavy silver skin but with some fat intact)
- 2 tablespoons Sal Parrillera (Coarse Sea Salt) (or Kosher salt)
- 1 teaspoon Black Pepper (freshly cracked)
- 1 tablespoon Olive Oil (to lightly coat the meat)
Authentic Chimichurri Sauce
- 1 cup Fresh Flat-Leaf Parsley (finely minced, no stems)
- 4 cloves Fresh Garlic (finely grated or minced)
- 1 teaspoon Dried Oregano (preferably Argentine variety)
- 1/2 teaspoon Red Chili Flakes (adjust for heat)
- 1/4 cup Red Wine Vinegar (high quality)
- 1/2 cup Extra Virgin Olive Oil (cold pressed)
- 1 tablespoon Hot Water (to bloom the dried spices)
- 1/2 teaspoon Fine Sea Salt (to taste)
👨🍳 Instructions
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1
Remove the skirt steak from the refrigerator at least 30-45 minutes before cooking to bring it to room temperature for even cooking.
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2
Prepare the chimichurri: In a small bowl, combine the dried oregano and red chili flakes with 1 tablespoon of hot water; let it sit for 2 minutes to soften the herbs.
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3
Add the minced parsley, garlic, red wine vinegar, and salt to the herb mixture. Slowly whisk in the extra virgin olive oil until well combined. Set aside at room temperature to allow flavors to meld.
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4
Prepare your grill (charcoal is preferred for authenticity). Create a high-heat zone. You want the grates to be very hot—you should only be able to hold your hand over them for 1-2 seconds.
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5
Pat the steak extremely dry with paper towels. Moisture is the enemy of a good crust.
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6
Lightly rub the steak with a thin film of olive oil, then season generously with the coarse salt and cracked pepper on both sides.
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7
Place the steak on the hottest part of the grill. You should hear an immediate, aggressive sizzle.
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8
Grill for 3-5 minutes on the first side without moving it. Look for a deep, mahogany-brown crust to form.
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9
Flip the steak using tongs. Grill the second side for another 3-4 minutes. For Entraña, medium-rare (130°F/54°C) is ideal; do not exceed medium, as this cut becomes tough if overcooked.
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10
Remove the steak from the grill and transfer to a cutting board. Tent loosely with foil and let it rest for a full 10 minutes to allow juices to redistribute.
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11
Identify the grain of the meat (the muscle fibers). Cut the long skirt steak into 4-5 inch manageable sections.
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12
Slice each section into thin strips strictly against the grain (perpendicular to the fibers) at a slight diagonal. This is crucial for a tender bite.
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13
Arrange the slices on a warm platter and spoon the fresh chimichurri generously over the meat. Serve immediately.
💡 Chef's Tips
Always use 'Outside Skirt' if available, as it is thicker and more flavorful than the 'Inside' variety. Never skip the resting period; cutting too soon will cause all the flavorful juices to run out on the board. For the chimichurri, hand-chopping the parsley is essential; using a food processor creates a bitter paste rather than a vibrant sauce. If your steak has a very thin membrane on one side, you can leave it on for extra crunch, a traditional 'asador' secret. Use coarse salt (Sal Parrillera) as it dissolves more slowly and creates a superior crust compared to fine table salt.
🍽️ Serving Suggestions
Pair with a bold Argentine Malbec to cut through the richness of the beef fat. Serve alongside 'Papas a la Provenzal' (fries tossed with garlic and parsley). Include a simple tomato and red onion salad dressed with white vinegar and olive oil. Provide crusty baguette slices to soak up the leftover chimichurri and steak juices. For a true asado experience, serve grilled provolone cheese (provoleta) as a starter.