Entrana Fina Recipe

Name: La Boca Steakhouses Entrana Fina Recipe
Cook time: 45 min
Total time: 45 min
Yield: 2 servings
Cuisine: Argentinian
Ingredients: 14 oz outside skirt steak (Entrana Fina); 2 tbs olive oil; 2 tbs fresh lime juice; 1 tbs soy sauce (or salsa inglesa/Worcestershire); 2 cloves garlic, minced; 1 tsp ground cumin; 1 tsp smoked paprika; 1 tsp cracked black pepper; 1 tsp kosher salt; 0.25 tsp red pepper flakes (optional); 1 tbs unsalted butter; 2 tbs fresh cilantro, chopped; 2 to taste lime wedges, for serving

Inspired by La Boca Steakhouse

Time45m

Serves2

14oz Outside Skirt

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Beef

14 oz outside skirt steak (Entrana Fina)

Marinade & Seasoning

2 tbs olive oil

2 tbs Fresh lime juice

1 tbs soy sauce (or salsa inglesa/Worcestershire)

2 cloves Garlic, minced

1 tsp Ground cumin

1 tsp Smoked paprika

1 tsp Cracked black pepper

1 tsp kosher salt

1/4 tsp red pepper flakes (optional)

Finishing

1 tbs Unsalted butter

2 tbs Fresh cilantro, chopped

2 to taste lime wedges, for serving

Method

Preparation

Trim and score

Pat the 14 oz skirt steak dry with paper towels. Trim any silver skin and large pieces of fat if present, leaving most of the meat intact. Lightly score the surface 1/4" deep across the grain in a crosshatch pattern—this helps the marinade penetrate and prevents curling during cooking.

Make marinade

In a shallow dish or zip-top bag combine 2 tbs olive oil, 2 tbs fresh lime juice, 1 tbs soy sauce (or Worcestershire), 2 minced garlic cloves, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp cracked black pepper, 1 tsp kosher salt and 1/4 tsp red pepper flakes (optional). Whisk or shake to combine.

Marinate

Place the skirt steak in the dish or bag and turn to coat thoroughly. Flatten the steak so marinade covers it evenly. Refrigerate for 30 minutes to 2 hours. (Short marinate keeps texture intact; up to 2 hours adds more flavor. Avoid overnight for skirt steak to prevent excess acid penetration.) Remove from fridge 20 minutes before cooking to come toward room temperature.

Cooking

Preheat & oil

Heat a heavy skillet (cast-iron preferred) or grill to high heat until smoking hot. If using a skillet, add 1 tbs olive oil (from marinade or fresh) and swirl to coat; allow oil to shimmer but not burn.

Place the skirt steak on the hot surface. Cook undisturbed for 2 1/2 to 3 minutes to develop a deep sear. Flip and cook the other side 2 to 3 minutes for medium-rare (internal temp ~125–130°F / 52–54°C). Adjust time slightly for desired doneness (add ~1 minute per side for medium). Avoid overcooking — skirt is best medium-rare to medium.

Finish with butter

During the last 30 seconds of cooking, add 1 tbs unsalted butter to the pan and spoon the melted butter over the steak (baste) to add gloss and flavor. If using a grill, remove steak and brush with melted butter immediately after cooking.

Resting & Serving

Transfer the steak to a cutting board and let rest 5 to 8 minutes to allow juices to redistribute. While resting, sprinkle 2 tbs chopped fresh cilantro over the top and squeeze lime wedges to taste.

Slice: Using a sharp knife, slice the skirt steak thinly across the grain at a 45° angle into 1/4"–1/2" slices. Arrange on a warmed plate and serve immediately with extra lime wedges.