How to make Entraña

Why cooks start here

Entraña is skirt steak, the butcher's prize: thin, fatty, grilled hard and fast so the outside chars and the inside stays rosy. It does not wait.

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.