Entrana Fina Con La Piel Recipe

Inspect and trim

Pat the skirt steak dry with paper towels. Inspect the membrane/skin side (a thin silvery connective layer). Trim only heavy flaps of fat or any tough silver skin, but keep the thin skin attached — it will crisp and protect the meat while cooking.

Score the skin

On the skin/membrane side, very lightly score the surface with a sharp knife in a crosshatch pattern, cutting only the skin (about 1–2 mm deep) at 1/2–1 inch intervals. Scoring helps render fat and promotes crisping — avoid cutting into the meat.

Optional marinade

If time allows, combine minced garlic, lemon juice (or vinegar), olive oil, chopped parsley and smoked paprika. Lightly coat the meat (both sides) and refrigerate, uncovered or loosely covered, for 30–60 minutes. Remove from fridge 30 minutes before cooking to approach room temperature. If you prefer a more traditional simple treatment, you can skip the marinade and rely on salt and pepper only.

Just before cooking, generously season both sides of the skirt with coarse kosher salt and freshly ground black pepper. Press the salt into the surface so it adheres. If you marinated earlier, pat the steak lightly so excess marinade does not prevent crisping.

Preheat pan or grill

Heat a large heavy skillet (cast iron preferred) over high heat until very hot. If using a grill, preheat to high (direct heat). Ensure good ventilation — high heat will produce smoke.

Render the skin

Add 1–2 tablespoons neutral oil to the hot pan. Place the skirt steak skin-side down first. Hold it flat with tongs for 20–30 seconds to ensure full contact, then let it cook undisturbed for 3–5 minutes. You want the skin to render and become deeply browned and crisp but not burn. If pieces puff up, press them down with tongs or a spatula.

Finish the meat side

Flip the steak and sear the meat side for 2–4 minutes depending on thickness and preferred doneness (skirt is thin — aim for medium-rare to medium). If desired, add 1 tablespoon butter during the last 30–60 seconds and baste the meat to add flavor.

Check doneness

Skirt steak cooks quickly. Use an instant-read thermometer if unsure: 125–130°F (52–54°C) for rare, 130–135°F (54–57°C) for medium-rare, 135–145°F (57–63°C) for medium. Remember carryover cooking will raise temperature a few degrees while resting.

Transfer the steak to a cutting board and let rest for 5–8 minutes tented loosely with foil. Resting lets juices redistribute and keeps the skin crisp.

Slice thinly across the grain at a 45-degree angle. For skirt steak the grain runs along the length; cutting against it yields tender bites. Serve pieces with the crispy skin still attached if possible.

Arrange sliced entraña on a platter. Spoon chimichurri over or serve on the side. Offer lemon or lime wedges for squeezing. Serve immediately so the skin remains crisp.