Entraña a la Parrilla recipe served on a plate, by Pekin the Chef
Jul 14 2026
Restaurants›Viva›Entraña A La Parrilla Recipe

Entraña A La Parrilla Recipe

Inspired by Viva
Time1h 30m
Serves4

Grilled skirt steak served with a side of chimichurri sauce, browned potatoes, and a portion of Russian salad.

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Ingredients

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General Ingredients

Grilled Skirt Steak

Chimichurri Sauce

Browned Potatoes

Russian Salad

Method

Prepare the Chimichurri Sauce

1

Mix Chimichurri Ingredients

In a bowl, combine 1/2 cup chopped fresh parsley, 4 cloves minced garlic, 1/4 cup red wine vinegar, 1/2 teaspoon red pepper flakes, 1/2 teaspoon dried oregano, salt and black pepper to taste. Stir in 1/2 cup olive oil and mix well.

2

Let the Chimichurri Rest

Allow the chimichurri to sit at room temperature for at least 30 minutes to let the flavors meld. Alternatively, refrigerate for a few hours or overnight for deeper flavor.

Prepare the Potatoes

3

Parboil the Potatoes

Peel and dice 4 medium potatoes. Place them in a pot of salted water and bring to a boil. Cook for about 10 minutes or until just tender but not mushy. Drain and let cool slightly.

4

Brown the Potatoes

Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Add the parboiled potatoes and cook until golden and crispy, turning occasionally, about 10–15 minutes. Season with salt and pepper to taste.

Prepare the Russian Salad

5

Cook the Vegetables

Peel and dice 2 medium carrots and 2 medium potatoes. Boil each separately in salted water until tender, then drain and let cool. Cook 1/2 cup of frozen peas in boiling water for 2–3 minutes, then drain.

6

Mix the Salad

In a bowl, combine the cooked potatoes, carrots, and peas. Stir in 1/2 cup mayonnaise and salt and pepper to taste. Mix until evenly coated. Refrigerate until ready to serve.

Grill the Entraña (Skirt Steak)

7

Prepare the Grill

Preheat a grill or grill pan over high heat. Brush the grates with oil to prevent sticking.

8

Season the Steak

Season the skirt steak (approximately 1.5 to 2 pounds) generously with coarse salt and freshly ground black pepper on both sides.

9

Grill the Steak

Place the steak on the hot grill and cook for 3–4 minutes per side, depending on thickness and desired doneness. Skirt steak is best served medium-rare to medium.

10

Rest and Slice

Remove the steak from the grill and let it rest for 5 minutes. Slice against the grain before serving.

Serve

11

Plate slices of grilled skirt steak alongside the browned potatoes and Russian salad. Spoon chimichurri sauce over the steak or serve it on the side. Enjoy!