Entraña (Grilled Outside Skirt Steak)

About This Grilled Skirt Steak Recipe

Outside skirt steak, also known as Entraña, is a unique cut of beef you may have enjoyed at Argentinian steakhouses or restaurants. You would remember it because of its show stopping appearance - thin and very long, often times well over two feet. It is known for its filet like tenderness, rich ribeye like marbling and decadent beefy flavor.

It is one of our top three favorite beef cuts and we always grill it with high heat in the style of Argentinian parrilla and serve it with a side of chimichurri sauce. Once you've tasted it you will want to have it again and again.

What is Outside Skirt Steak?

• The outside skirt steak is a cut from the peripheral parts of the diaphragm muscle of the animal. The diaphragm is attached to the ribs (from the sixth to the twelfth) and is contained in the plate primal. There are two outside skirts per animal, one on each side.
• It's thickness varies from about an inch to under half an inch. It is long with a coarse, pleats like surface - the grain runs directly across its width.
• The width of outside skirt steak varies from 2.5 inches to about 4 inches. Depending on the skill of the butcher, the size and age of the animal it can weigh over a pound and be well over 2 feet long. 
• Its color is an intense red, and it is covered by a layer of fat on one side and a membrane on the other side. In the US the membrane is typically removed and the fat trimmed, but you can find it in its original state.

Ingredients

Besides the entrana itself round up fresh oregano (much better than dried), parsley, a couple of green onions, lemon (for juice), garlic cloves, red wine vinegar, red pepper flakes and salt and pepper.

Buying Outside Skirt Steak (Entraña Externa de Res)

1. Where to Buy Entraña Steak?

The outside skirt cut is popular on steakhouse menus but tricky to purchase at your local grocery store meat department. Most of it is sold to commercial food service outlets because is it not widely known or understood. However, you can find it at Argentinian or Brazilian meat markets, butcher shops specializing in beef cuts and a growing number of online meat purveyors. 

2. Things to Consider When Buying

• Make sure that you are getting the outside skirt steak, not the inside skirt (there is a difference). They look similar so if in doubt - ask. The latter, which is much chewier, is not what you want for this recipe. 
• The better the breed of the animal the better quality and more flavorful the meat will be. Naturally, this is also reflected in the price per pound. The steaks you see in the pictures here are from Hereford cattle. The same cut if from Black Angus runs almost 25 percent more expensive, and much more expensive it Waguy beef (over 100 percent more, depending on purveyor).

The Argentinian Way - Entraña a la Parrilla 

If the choripán is the star of Argentinian street food, then the entraña steak is the star of the parrilla.

The Spanish name entraña externa de res or entraña for short translates to entrails literally or interior muscle accurately which references the location - inside and under the ribs.

In Argentina the cut is typically sold with its thick membrane on one side and a generous fat layer covering the other side. Both are highly praised. When grilled on the parrilla the membrane becomes extra crispy while the fat, as it melts, further flavors the meat and keeps it moist. 

This is How Entraña Steak Became Popular

Outside skirt steak first became popular as an affordable cut of meat among the dock workers at the port in Buenos Aires, circa early twentieth century. (Isn't that the story of so many great dishes, for example cioppino?).

Before that entraña was typically pooled with other beef offal - its name being sufficient reason. 

Tips for Grilling Outside Skirt Steak

The best approach to grilling outside skirt steak is to briefly and evenly sear it on each side over a very hot grill.

This simple treatment yields amazing results - a crispy, flavor loaded outside and a tender and juicy inside. Choose a charcoal grill over a gas one to impart even more flavor to the meat.

Because it is such a long cut you can separate it into shorter sections before grilling it. We recommend that you cut it where the thickness changes from thin to thinner. You will end up with two pieces of varying thickness and can then cook each one for the appropriate amount of time.

Step-by-Step Instructions

1. Always begin by making the chimichurri sauce. It needs a little bit of time for its flavors to develop and if you so choose, you can use part of it to marinate the steak.
2. Identify the area(s) where the thinness may transition from about an inch to about half an inch or less. Cut at the transition to ensure each part of the entraña is cooked perfectly medium-rare.
3. Salt and pepper the surface and let it sit a few minutes while you get the grill really hot. The sear each piece for 1 and up to 3 minutes per side, based on its thickness.

Presentation

You Can Pan-Sear It Too

If you cannot fire up the barbecue or use a grilling pan, then a hot skillet will do! Just follow the steps above and instead of a charcoal or gas grill use a cast iron skillet with a little bit of olive oil added.

If you would like to use your oven to cook outside skirt - use this recipe.