Name: Argentine Grilled Skirt Steak with Chimichurri
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: Argentine
Ingredients: 1.75 lb skirt steak (entrau00f1a), trimmed of heavy membrane; 2 tbsp olive oil; 1.5 tsp kosher salt; 1 tsp coarsely ground black pepper; 1 tsp dried oregano; 1 cup fresh flat-leaf parsley leaves, packed; 3 tbsp fresh oregano leaves (or 1.5 tbsp dried); 4 garlic cloves, roughly chopped; 1/3 cup extra-virgin olive oil; 3 tbsp red wine vinegar; 1/2 tsp red pepper flakes; 1/2 tsp kosher salt

Entraña, the prized skirt steak of Argentine asado, is cooked over a hot grill with little more than coarse salt and dried oregano, then sliced thin and topped with a bright, garlicky chimichurri. The cut is thin, intensely beefy, and best when seared hard and served medium-rare. This recipe is the classic Argentinian preparation meant to let the meat speak for itself.

Prep Time15 mins

Cook Time10 mins

Total Time25 mins

Servings4

Yield4 servings

Nutrition Facts

Per serving (estimated)

560 kcalCalories
38 gFat
10 gSaturated Fat
2 gCarbs
1 gFiber
0 gSugar
42 gProtein
720 mgSodium
700 mgPotassium
50 mgCalcium
4.5 mgIron
6 mgVitamin C
110 mcgVitamin A

Ingredients

For the Skirt Steak

1.75 lb skirt steak (entraña), trimmed of heavy membrane
2 tbsp olive oil
1.5 tsp kosher salt
1 tsp coarsely ground black pepper
1 tsp dried oregano

For the Chimichurri

1 cup fresh flat-leaf parsley leaves, packed
3 tbsp fresh oregano leaves (or 1.5 tbsp dried)
4 garlic cloves, roughly chopped
1/3 cup extra-virgin olive oil
3 tbsp red wine vinegar
1/2 tsp red pepper flakes
1/2 tsp kosher salt

Directions

Make the chimichurri by combining parsley, oregano, garlic, olive oil, red wine vinegar, red pepper flakes, and salt in a bowl or pulse in a food processor until coarsely chopped; let it rest at least 15 minutes so the flavors meld.
Preheat a charcoal or gas grill to high heat, around 500°F / 260°C, and clean and lightly oil the grates.
Pat the skirt steak dry with paper towels. Rub both sides with the 2 tablespoons of olive oil, then season evenly with the kosher salt, black pepper, and dried oregano. Let the steak sit at room temperature for 10 minutes.
Lay the steak over the hottest part of the grill and cook undisturbed for 2-3 minutes per side for medium-rare, flipping only once. Pull it off when an instant-read thermometer reads 130°F in the thickest part; the steak should develop a deep brown crust.
Transfer the steak to a cutting board, tent loosely with foil, and let rest for 5 minutes so the juices redistribute through the meat.
Locate the direction of the grain and, holding the knife at a slight diagonal, slice the steak across the grain into 1/2-inch-wide strips. Slicing against the grain is essential to keep the long muscle fibers tender.
Arrange the slices on a warmed platter, spoon half of the chimichurri over the top, and serve the rest in a small bowl alongside. Finish with a few grinds of black pepper and an extra scattering of parsley.

Cook’s Notes

Always slice skirt steak across the grain; the fibers run long and slicing with them makes the meat feel chewy.
Cook skirt steak only to medium-rare (130-135°F); going past medium dries it out and toughens an already lean cut.
Bring the steak to room temperature for 10-15 minutes before grilling so the interior cooks evenly instead of catching a cold center.
Chimichurri tastes better after sitting for at least 30 minutes and keeps refrigerated for up to 5 days; make it ahead.
If using charcoal, build a two-zone fire so you can move the steak to a cooler spot if the exterior browns too fast.