Entrana Argentinean Skirt Steak Recipes

ENTRANA (ARGENTINEAN SKIRT STEAK)

Steps:

• Rub skirt steak lightly, on both sides, with sea salt; let sit on counter about 20 minutes; alternatively, rub with chimichurri.
• Meanwhile, prepare grill for indirect cooking.
• Cook to an internal temperature of 120 degrees F; meat should be golden and slightly crunchy (if the membrane was left on).
• Let rest, then slice against the grain.

GRILLED SKIRT STEAK WITH CHIMICHURRI (ARGENTINIAN ENTRAñA)

Steps:

• Make the chimichurri sauce first. Combine all the ingredients together in a bowl. Thin out with a bit of water as needed. Refrigerate for at least half an hour for the flavors to develop.
• Examine the outside skirt steak and identify areas where the thickness visibly changes. Section it in those areas (could be one or two cuts, depending on the steak you procured) so that the meat can cook evenly.* Season with salt and pepper.
• Heat your grill to hot. Sear the steak for 2 to 3 minutes per side, until the internal temperature registers 130 F for medium-rare and just under 140 F for medium. (Smaller, thinner pieces only need about 1 minute per side, then remove from grate).
• Allow the outside skirt steak to rest for at least 5 minutes. You may loosely tent it with foil while resting. Slice against the grain and thinly (about 1/4 inch thick). Hold the knife at a 45 degrees angle to the width of the entrana because the grain runs parallel to the width. Enjoy immediately, serve with the chimichurri on the side.