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    You are in: Home / Recipes / Entrana (Argentinean Skirt Steak) Recipe
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    Entrana (Argentinean Skirt Steak)

    Entrana (Argentinean Skirt Steak). Photo by Chef Jean

    1/3 Photos of Entrana (Argentinean Skirt Steak)

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    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    20 mins

    20 mins

    threeovens's Note:

    This is part of a traditional Argentinean Asado (BBQ). It couldn't be easier to make this skirt steak. This is an extremely tasty and juicy cut of beef. Often, the fatty membrane is removed to make the meat more tender, but go ahead and leave it on - your steak will be more juicy as it acts like a shield to keep the juices in while cooking. Serve with a simple salad of lettuce, tomato, and onions dressed with a light vinaigrette and with chimichurri (my favorite is Chimichurri (Argentinean Parsley and Garlic Sauce)).

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Rub skirt steak lightly, on both sides, with sea salt; let sit on counter about 20 minutes; alternatively, rub with chimichurri.
    2. 2
      Meanwhile, prepare grill for indirect cooking.
    3. 3
      Cook to an internal temperature of 120 degrees F; meat should be golden and slightly crunchy (if the membrane was left on).
    4. 4
      Let rest, then slice against the grain.

    Browse Our Top Steak Recipes

    Ratings & Reviews:

    • on May 26, 2011

      55

      What's not to love? Very simple preparation with very versatile results! Made for ZWT7.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Entrana (Argentinean Skirt Steak)

    Serving Size: 1 (113 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 185.9
     
    Calories from Fat 84
    45%
    Total Fat 9.3 g
    14%
    Saturated Fat 3.5 g
    17%
    Cholesterol 73.7 mg
    24%
    Sodium 75.9 mg
    3%
    Total Carbohydrate 0.0 g
    0%
    Dietary Fiber 0.0 g
    0%
    Sugars 0.0 g
    0%
    Protein 23.9 g
    47%

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