Entrana Skirt Steak Recipe

Name: Lime and Salt Restaurant Bars Entrana Skirt Steak Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Argentinian
Ingredients: 1.5 lb skirt steak (entraña), trimmed; 1.5 tbs kosher salt; 1 tsp coarsely ground black pepper; 1 tbs olive oil (for brushing); 1 cup flat-leaf parsley, packed, stems removed; 0.25 cup fresh cilantro, packed, stems removed (optional); 2 tbsp fresh oregano leaves (or 1 tsp dried); 3 garlic cloves; 2 tbs red wine vinegar; 1 tsp fresh lemon juice; 0.5 cup extra-virgin olive oil; 0.5 tsp red pepper flakes; 0.75 tsp coarse salt; 0.5 tsp freshly ground black pepper; 4 each lime or lemon wedges; 4 servings warm crusty bread or rice

Inspired by Lime and Salt Restaurant Bar

Time1h

Serves4

Grilled skirt steak and chimichurri sauce.

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Ingredients

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Steak

1 1/2 lb skirt steak (entraña), trimmed

1 1/2 tbs kosher salt

1 tsp coarsely ground black pepper

1 tbs olive oil (for brushing)

Chimichurri Sauce

1 cup flat-leaf parsley, packed, stems removed

1/4 cup fresh cilantro, packed, stems removed (optional)

2 tbsp fresh oregano leaves (or 1 tsp dried)

3 Garlic cloves

2 tbs red wine vinegar

1 tsp fresh lemon juice

1/2 cup extra-virgin olive oil

1/2 tsp Red pepper flakes

3/4 tsp coarse salt

1/2 tsp freshly ground black pepper

To Serve (optional)

4 each lime or lemon wedges

4 servings warm crusty bread or rice

Method

Chimichurri Sauce

Prepare herbs and garlic

Roughly chop the parsley, cilantro (if using) and oregano leaves. Peel and finely mince the garlic. You can also pulse these in a food processor for 4–6 short pulses; avoid pureeing — you want a coarse texture.

Mix and emulsify

In a medium bowl, combine the chopped herbs, minced garlic, red wine vinegar, lemon juice, red pepper flakes, coarse salt and black pepper. Slowly whisk in the 1/2 cup extra-virgin olive oil until combined. Taste and adjust salt, vinegar or pepper flakes as needed. The sauce should be bright, slightly acidic and slightly oily.

Rest

Let the chimichurri sit at room temperature for at least 20–30 minutes to allow flavors to meld. For best flavor, make up to 4 hours ahead and refrigerate; bring back to room temperature before serving.

Steak

Bring steak to room temperature and trim

Remove the skirt steak from the refrigerator 30–45 minutes before cooking so it comes close to room temperature. Pat dry with paper towels and trim any excess silver skin or large bands of fat, leaving a thin fat edge if present.

Season

Brush both sides of the steak lightly with 1 tablespoon olive oil. Generously sprinkle kosher salt evenly over both sides (about 1 1/2 tablespoons total) and finish with 1 teaspoon coarsely ground black pepper, pressing gently so seasonings adhere.

Preheat grill

Heat a grill or cast-iron skillet to high heat (450–550°F / very hot). If using a charcoal or gas grill, prepare one side for direct high heat. Oil the grates lightly or ensure the pan is well heated and oiled to prevent sticking.

Grill the steak

Place the skirt steak over direct high heat. Grill 3–4 minutes per side for medium-rare (internal temp 125–130°F), 4–5 minutes per side for medium (135°F). Skirt steak is thin and cooks quickly — avoid overcooking. If the steak is long, you can cook one half, rotate, or grill in batches.

Rest and slice

Transfer the cooked steak to a cutting board and tent loosely with foil. Let rest 8–10 minutes so juices redistribute. Using a sharp knife, slice the steak thinly across the grain at a 45-degree angle into 1/4-inch slices.

Serve

Arrange slices on a platter and spoon chimichurri over the steak or serve the chimichurri on the side. Offer lime or lemon wedges and warm bread or rice if desired.