Entrana Argentinean Skirt Steak Recipes

SKIRT STEAK WITH CHIMICHURRI SAUCE (ENTRANA CON CHIMICHURRI)

Steps:

• Spray grate of outdoor grill and utensils with grilling spray. Preheat grill to medium-high heat according to manufacturer's directions. Meanwhile, combine parsley, oil, oregano, thyme, lime juice, garlic, paprika, 1/2 teaspoon salt and 1/4 teaspoon pepper in food processor; pulse until smooth.
• Sprinkle steak with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Grill 6 to 8 minutes or until medium done (160°F), turning once.
• Transfer steak to serving plates. Spoon Chimichurri Sauce evenly over steaks.

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.

TENDER JUICY SKIRT STEAK (CHURRASCO)

Steps:

• Whisk garlic, balsamic vinegar, grill seasoning, oregano, salt, and pepper together in a large bowl. Add steak and toss to evenly coat. Cover bowl with plastic wrap and marinate in the refrigerator, 8 hours to overnight.
• Heat olive oil in a skillet over medium-high heat until sizzling; add meat. Cook uncovered until liquids have drained from the steak, 3 to 5 minutes. Reduce heat to medium; cover.
• Cook steak for 15 minutes; uncover and flip. Add water to the skillet as needed to keep steak moist. Continue cooking until slightly firm, hot, and lightly pink in the center, about 15 minutes. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Transfer meat to serving plate; reserve liquid in the skillet.
• Place onion in the skillet with reserved liquids; cook and stir until softened, about 5 minutes. Reduce heat to low; add mushrooms. Cook and stir until mushrooms are warmed through, about 5 minutes. Pour onion mixture over steak.

ARGENTINEAN SKIRT STEAKS

Steps:

• Season skirt steak pieces all over with adobo seasoning.
• Heat olive oil and butter in a large skillet over medium-high heat. Cook steak in hot oil and butter, turning often, until steak begins to firm, and is reddish-pink and juicy in the center, 6 to 8 minutes.