Entrana Al Plato Recipe

Trim and Score

Pat the skirt steak dry with paper towels. Trim any excess fat or silver skin, then lightly score the surface against the grain in a couple of shallow crosswise cuts to help the marinade penetrate (do not cut all the way through).

Make Marinade

In a bowl combine minced garlic, olive oil, lime juice, soy sauce, ground cumin, smoked paprika, dried oregano, kosher salt, and black pepper. Whisk until homogenized.

Place the skirt steak in a shallow dish or resealable plastic bag and pour the marinade over it, massaging to coat both sides. Refrigerate and marinate for at least 30 minutes and up to 4 hours (do not exceed 6 hours to avoid texture change from the citrus). Remove the steak from the refrigerator 20 minutes before cooking to come closer to room temperature.

Preheat Grill or Skillet

Preheat a grill or heavy cast-iron skillet to high heat (450–500°F / 230–260°C). If using a skillet, add 1 teaspoon neutral oil to the pan and heat until shimmering.

Cook the Skirt Steak

Remove excess marinade and let any surface wetness drip off. Sear the skirt steak for 3–4 minutes per side for medium-rare (internal temperature ~130–135°F / 54–57°C), or 5 minutes per side for medium. Do not move the steak while searing to get a good crust. If the steak is long, you can cook in two batches or fold gently to fit but avoid overcrowding.

Rest and Slice

Transfer the cooked steak to a cutting board and tent loosely with foil. Rest 8–10 minutes. Slice thinly across the grain into 1/4" slices for tenderness.

Prepare Fries (Optional Oven or Fry)

For fried fries: Rinse cut potatoes under cold water until water runs clear, then dry thoroughly. Heat vegetable oil in a heavy pot to 325°F (162°C). Fry potatoes in batches for 3–4 minutes until pale and slightly tender. Remove and drain. Increase oil to 375°F (190°C) and fry again until golden and crisp, about 2–3 minutes. Drain on paper towels and season with 1 tsp kosher salt. For oven fries: toss potatoes with 2 tbs oil and 1/2 tsp salt, roast at 425°F (220°C) on a single layer until golden and crisp, 25–30 minutes, flipping once.

Sautéed Onions & Peppers

While steak rests, heat 1 tbs butter in a skillet over medium-high heat. Add thinly sliced onion and julienned red pepper. Sauté until softened and caramelized edges appear, about 6–8 minutes. Season with a pinch of salt and stir in chopped parsley at the end.

Crisp the Steak Edges (optional)

If you want more crust or slightly charred edges, after resting briefly, return sliced steak to the hot skillet for 30–45 seconds per side to crisp edges just before plating.

Plate and Garnish

Arrange sliced skirt steak on a platter or individual plates (al plato style). Place fries alongside and spoon sautéed onions and peppers over or next to the steak. Serve with lime wedges and a generous spoonful (about 2 tbs per serving) of chimichurri or salsa verde on the side for drizzling.