Entrañita + Toy Recipe

Prepare and marinate

Trim excess silver skin and large fat from the skirt steak, leaving some thin fat for flavor. In a shallow dish or zip-top bag combine olive oil, soy sauce, lime juice, minced garlic, ground cumin, smoked paprika, salt and black pepper. Add the skirt steak and coat thoroughly. Marinate at room temperature for 20–30 minutes or in the refrigerator for up to 2 hours (if refrigerating, bring to room temperature 30 minutes before cooking).

Grill or pan-sear steak

Heat a heavy skillet (cast iron) over high heat or preheat a grill to high. When very hot, add a teaspoon of oil to the skillet and swirl. Sear the skirt steak 3–4 minutes per side for medium-rare (internal temp about 125–130°F / 52–54°C) depending on thickness. If using a grill, place steak directly over high heat and cook the same time. Avoid overcooking; skirt steak is best medium-rare to medium. Remove steak to a cutting board and let rest 5–7 minutes tented loosely with foil. Slice thinly across the grain into 1/4-inch strips.

Cook the toy (sausage)

While the steak rests, lightly oil a skillet or grill grate. Place the sausages over medium heat and cook 10–12 minutes, turning frequently, until golden brown and cooked through (internal temp 160°F / 71°C for pork). If sausages are thick, simmer 5–8 minutes in a small pan with 1/4 cup water covered to ensure through cooking, then finish by browning in the skillet or on the grill. Transfer to cutting board and slice on the bias into 1/2-inch pieces or serve whole alongside the steak.

French Fries (from fresh or frozen)

If using fresh-cut: heat 2 cups vegetable oil in a heavy pot to 325°F (163°C). Blanch potatoes (cut into fry shape) in batches 3–4 minutes until soft but not brown. Remove and increase oil to 375°F (190°C). Fry again until golden and crispy about 2–3 minutes. Season with salt immediately. If using frozen fries, follow package instructions or bake at 425°F (220°C) until crisp, tossing once. Keep warm until plating.

Mashed Potatoes

Peel (optional) and cut potatoes into even pieces. Place in pot, cover with salted water and bring to a simmer. Cook 15–20 minutes until fork-tender. Drain well, return to pot over low heat for 1 minute to dry. Mash with butter and warm milk, season with salt and pepper to taste to make about 2 cups mashed potatoes. Keep warm until serving.

Jasmine Rice

Rinse 1 cup jasmine rice until water runs clear. Combine rinsed rice and 1 1/4 cups water with 1/4 tsp salt in a saucepan. Bring to a boil, reduce to low, cover and simmer 15 minutes. Remove from heat and let rest, covered, 10 minutes. Fluff with fork before serving.

Mixed Salad

In a bowl combine 4 cups mixed greens. Whisk together 1 tablespoon olive oil and 1 teaspoon red wine vinegar (or lemon juice), season lightly with salt and pepper. Toss just before plating so greens remain crisp.

Arrange sliced skirt steak on a serving plate alongside the toy (sliced or whole). Add the chosen side (fries, mashed potatoes, rice, or salad). Sprinkle chopped parsley over the steak and sausage and serve with lime wedges for squeezing over the meat. Serve immediately while hot.