Grilled Skirt Steak with Chimichurri (Argentinian Entraña Outside Skirt)
How to cook outside skirt steak, also known as entraña, in the style of Argentinian parilla (grill). Enjoy this scrumptious beef cut with just salt and pepper or top it with chimichurri. Typically enjoyed as a starter, you can also serve it as a main course (reduce recipe yield to 4 servings).
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Servings: 6 servings
Calories: 422kcal
Ingredients
- 1.5 lbs outside skirt steak entraña steak
- salt and pepper to taste for seasoning meat
For Chimichurri
- 1 bunch fresh oregano chopped fine
- 1 bunch fresh parsley chopped fine
- 2-3 garlic cloves minced
- 2 green onions cut thinly
- 2 tablespoon red wine or sherry vinegar
- 1 tablespoon lemon juice freshly squeezed (or to taste)
- 1 teaspoon red pepper flakes or to taste
- ¼ cup extra virgin olive oil
- salt and pepper to taste
Instructions
- Make the chimichurri sauce first. Combine all the ingredients together in a bowl. Thin out with a bit of water as needed. Refrigerate for at least half an hour for the flavors to develop.
- Examine the outside skirt steak and identify areas where the thickness visibly changes. Section it in those areas (could be one or two cuts, depending on the steak you procured) so that the meat can cook evenly.* Season with salt and pepper.
- Heat your grill to hot. Sear the steak for 2 to 3 minutes per side, until the internal temperature registers 130 F for medium-rare and just under 140 F for medium. (Smaller, thinner pieces only need about 1 minute per side, then remove from grate).
- Allow the outside skirt steak to rest for at least 5 minutes. You may loosely tent it with foil while resting. Slice against the grain and thinly (about ¼ inch thick). Hold the knife at a 45 degrees angle to the width of the entrana because the grain runs parallel to the width. Enjoy immediately, serve with the chimichurri on the side.
Notes
If you really want to marinate this steak rub it with a small amount of the chimichurri and let is sit for at least 30 minutes before you grill it. Alternativley, you can rub it with minced garlic and olive oil. Keep in mind that the flavor is so rich and beefy that salt and pepper is more than enough.
*Typically you will need to separate really thin ends from the main, thicker piece. The thin sections cook incredibly fast and if you leave them on the grill for as long as the thicker main section they will be overdone. Plus, this steak cut is so long that if you do not sectiont it it might not fit on your grill!
Nutrition
Serving: 1g | Calories: 422kcal | Carbohydrates: 1g | Protein: 32g | Fat: 31g | Saturated Fat: 10g | Polyunsaturated Fat: 19g | Cholesterol: 84mg | Sodium: 282mg
