Argentine Entraña Steak (Skirt Steak) Recipe

If there is one cut of beef that defines the spirit of the Argentine asado, it is the entraña. Known internationally as skirt steak, the entraña is prized across Argentina for its deep, rich beefy flavor, its beautiful marbling, and its ability to cook quickly over a blazing hot parrilla. At Asador.mx, we believe this is one of the most underrated and misunderstood cuts available — and when prepared correctly, it rivals any premium steak on the grill. Whether you are hosting a full Sunday asado or simply craving something bold on a weeknight, mastering the entraña is a rite of passage for any serious griller.

What Is Entraña? Understanding the Cut

The entraña comes from the diaphragm muscle of the cow, located just below the rib section. There are actually two distinct cuts: the entraña fina (inner skirt steak), which is thinner, more tender, and most prized in Argentina, and the entraña gruesa (outer skirt steak), which is thicker and slightly chewier but equally flavorful. In Argentine butcher shops, or carnicerías, the entraña is sold whole, often with the tough silverskin membrane still attached. Removing this membrane before cooking is absolutely non-negotiable — it is what separates a tough, curled steak from a beautifully flat, tender one. Because the diaphragm muscle works hard, the entraña has a pronounced grain running through it, which is why slicing against the grain after cooking is just as important as any step at the grill.

The Argentine Philosophy: Keep It Simple

One of the most important lessons you will learn from Argentine parrilleros is this: great beef does not need much help. The entraña is so full of natural flavor that the best seasoning you can give it is coarse salt — sometimes nothing else at all. Our recipe includes a light marinade with olive oil, garlic, paprika, and lemon juice to add a touch of complexity, but we keep it brief and restrained. The goal is always to enhance, never to mask. In Argentina, you will rarely see marinated steaks soaking overnight. The belief is that a good cut speaks for itself, and the grill is where the real magic happens. The Maillard reaction — that deep caramelized crust that forms when protein meets intense heat — is the flavor you are truly after.

Mastering the Grill: Heat, Timing, and Technique

The entraña is a thin cut, which means it cooks fast — and overcooking it is the single most common mistake. Unlike a thick ribeye that can handle indirect heat and a slow cook, the entraña demands a ripping hot grill and your full attention. You want the surface temperature of your grill grates as high as possible. If you are using charcoal, spread it in an even, dense layer and give it time to reach full ash-gray heat before placing any meat. For gas grills, preheat all burners on high for at least 10 minutes. The entraña should sizzle loudly and immediately when it hits the grate. A good rule of thumb: 3 to 4 minutes per side for medium-rare, which is how most Argentines prefer it. The internal temperature should read around 130–135°F (54–57°C) when you pull it from the grill. It will rise another 5 degrees as it rests, landing perfectly in that juicy, pink-centered sweet spot.

Chimichurri: The Soul of the Argentine Parrilla

No entraña is complete without a generous spoonful of fresh chimichurri sauce. This vibrant condiment — made from fresh parsley, garlic, olive oil, red wine vinegar, and red pepper flakes — is the beating heart of Argentine BBQ culture. Unlike ketchup or steak sauces, chimichurri does not overpower the meat; instead, it brightens and lifts every bite with herby, garlicky freshness. Make your chimichurri at least an hour before serving so the flavors can meld together properly. At Asador.mx, we always recommend making it the same day — fresh chimichurri is a completely different experience from jarred versions. Spoon it generously over your sliced entraña, serve with crusty Argentine bread to soak up the juices, and pair with a bold Malbec from Mendoza for the full experience. The entraña may be a humble cut, but prepared in the Argentine tradition, it is nothing short of extraordinary.

Tips for the Perfect Entraña Every Time

Here are a few final pro tips from our team at Asador.mx to ensure your entraña comes out perfectly every single time. First, always buy the entraña fresh from a trusted butcher if possible — ask specifically for entraña fina for the most tender result. Second, do not skip the resting step. Five minutes of resting makes an enormous difference in juiciness. Third, use a sharp carving knife and always slice against the grain at a slight angle for the best texture. Fourth, if you are cooking for a crowd, you can grill multiple entrañas simultaneously since the thin cut means they cook in under 10 minutes — making it the ideal parrilla cut when time and appetite are both pressing. Finally, remember that char is your friend. A few slightly darker edges on the entraña add a smoky bitterness that balances beautifully with the richness of the meat and the brightness of the chimichurri. Embrace the fire.