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Entraña

Serves 4 Entree gluten-free, dairy-free, meat

Entraña

Entraña, or skirt steak, is a cherished cut in Argentine cuisine, often reserved for the asado, the traditional barbecue that brings families and friends together. It is the butcher’s prize, known for its rich marbling and robust flavor. Entraña is typically grilled hard and fast, ensuring a beautifully charred exterior while the inside remains tender and rosy.

The taste of entraña is a delightful combination of smoky and savory, with the coarse salt enhancing its natural flavors. It is traditionally served with chimichurri on the side, allowing diners to customize each bite with the bright, tangy notes of this iconic Argentinian condiment.

Ingredients

  • 800 g (1.8 lb)skirt steak (entraña), membrane trimmed
  • to tastecoarse salt

Method

  1. Generously sprinkle coarse salt on both sides of the 800 g (1.8 lb) skirt steak, ensuring even coverage. This will enhance the meat's natural flavor and help form a crust during grilling. Let it sit while you prepare the grill.
  2. Prepare your parrilla (grill) and heat it until it is very hot. You want the grill grates to be nearly smoking, which will sear the meat quickly and lock in the juices. A hot grill is essential for achieving the perfect char on the outside while keeping the inside tender and juicy.
  3. Place the salted entraña on the hot grill. Cook for 4 to 6 minutes on one side without moving it, allowing a deep brown crust to form. Flip the steak using tongs and grill the other side for another 4 to 6 minutes until it is well browned and slightly charred.
  4. Once the entraña is well browned on both sides, remove it from the grill and let it rest on a cutting board for 5 minutes. This resting period allows the juices to redistribute within the meat, ensuring each bite is juicy and flavorful.
  5. After resting, slice the entraña across the grain into strips. Cutting against the grain shortens the muscle fibers, making the meat more tender and easier to chew.
  6. Serve the sliced entraña immediately. This cut of meat is best enjoyed hot, as it tends to cool and toughen quickly.