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Entrana (Argentinean Skirt Steak)

Entrana (Argentinean Skirt Steak) created by Chef Jean

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 recipe #381098).

Ready In:
40mins
Serves:
Units:

ingredients

directions

  • 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.
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RECIPE MADE WITH LOVE BY

@threeovens
Contributor
@threeovens
Contributor
"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 recipe #381098)."
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  1. Chef Jean
    What's not to love? Very simple preparation with very versatile results! Made for ZWT7.
    Reply
  2. Chef Jean
    Entrana (Argentinean Skirt Steak) Created by Chef Jean
    Reply
  3. threeovens
    Entrana (Argentinean Skirt Steak) Created by threeovens
    Reply
  4. threeovens
    Entrana (Argentinean Skirt Steak) Created by threeovens
    Reply
  5. threeovens
    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 recipe #381098).
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