Entrañita Recipe

Trim and prepare steak

Pat the skirt steak dry with paper towels. Trim any thick silver skin or excess fat so the steak lays flat (leave some fat for flavor). If the steak is uneven in thickness, butterfly it or pound gently to an even ~1/2 in thickness for even cooking.

Make the marinade

In a bowl, whisk together olive oil, lime juice, soy sauce, red wine vinegar, minced garlic, chopped oregano, chopped parsley, smoked paprika, ground cumin, crushed red pepper (if using), 1 1/4 tsp of the coarse sea salt, and 1/2 tsp of the black pepper until combined.

Marinate

Place the trimmed skirt steak in a large zip-top bag or shallow dish. Pour the marinade over the steak, massaging it into the meat so all surfaces are coated. Seal or cover and refrigerate for at least 1 hour and up to 6 hours. Do not marinate longer than 8 hours — the acid can begin to overly soften the meat.

Bring to room temperature

Remove the steak from the refrigerator 30–45 minutes before cooking so it comes closer to room temperature. Reserve the marinade for glazing (see note) or discard.

Preheat grill or pan

Preheat a grill to high (500°F / 260°C) or heat a heavy cast-iron skillet over high heat until smoking hot. Oil the grill grates lightly or brush the pan with a little oil to prevent sticking.

Season before cooking

Lightly pat the steak dry again, then sprinkle the remaining 1/4 tsp coarse sea salt and 1/4 tsp black pepper evenly over both sides.

Cook the entrañita

Place the skirt steak on the hot grill or in the skillet. For medium-rare, sear 2.5–3 minutes per side, flipping once. For medium, sear 3.5–4 minutes per side. Because skirt steak is thin, watch carefully to avoid overcooking. If the steak is longer than your pan, cook in two batches or fold it slightly so it fits.

Optional glaze

If you reserved marinade, bring it to a boil in a small saucepan for 2–3 minutes to kill any bacteria, then reduce slightly and brush lightly over the steak in the final 30 seconds of cooking to add shine and flavor.

Rest the steak

Transfer the cooked entrañita to a cutting board and top with the 1 tablespoon of butter. Tent loosely with foil and let rest for 5–7 minutes to allow juices to redistribute.

Slice

Using a sharp knife, slice the skirt steak thinly across the grain into 1/4-inch slices. Slicing against the grain ensures tender bites.

Finish and serve

Arrange slices on a serving platter. Sprinkle the optional coarse finishing salt and a little freshly ground black pepper. Serve with chimichurri or parsley sauce on the side and lime or lemon wedges for squeezing. Suggested accompaniments: grilled vegetables, roasted potatoes, or warm tortillas for tacos.