Argentine Style Entraña Steak (Skirt Steak)

If there is one cut of beef that captures the soul of the Argentine asado, it is the entraña. Known in English as skirt steak, the entraña is a long, thin, intensely flavored cut that comes from the diaphragm muscle of the cow. It is one of the most prized and beloved pieces served at any parrilla in Argentina, celebrated for its rich beefy flavor, its satisfying chew, and how incredibly fast it cooks over a roaring wood fire. At Asador.mx, we are passionate about bringing authentic Argentine grilling techniques to your backyard, and this entraña recipe is one of the best places to start.

Unlike many cuts that require slow cooking or complex marinades, the entraña is a forgiving and exciting piece of meat that rewards simplicity. Coarse salt, high heat, and a good fire are all you really need. Follow this guide and you will be serving restaurant-quality Argentine skirt steak right from your own grill.

What Is Entraña? Understanding the Cut

The entraña is the diaphragm muscle, a flat, elongated cut that runs along the inside of the rib cage. In Argentina, butchers distinguish between entraña fina (the inner skirt, thinner and more tender) and entraña gruesa (the outer skirt, slightly thicker and chewier). Both are delicious, but entraña fina is the more coveted of the two and the one you will most commonly find at a traditional asado.

Because the diaphragm is a hardworking muscle, it has a pronounced grain and a somewhat coarser texture than cuts like lomo (tenderloin) or bife de chorizo (strip steak). However, this also means it is packed with deep, beefy flavor that many meat lovers find more satisfying than more tender but milder cuts. The key to eating entraña at its best is to cook it hot and fast, and always slice it against the grain.

One important preparation step that sets Argentine butchers apart is removing the tough silver membrane — a thin, fibrous layer of connective tissue that covers one side of the skirt steak. If left on, this membrane will cause the meat to curl dramatically on the grill and create an unpleasant chewy texture. Take a few minutes to remove it and you will be rewarded with a flat, evenly cooked piece of meat that is far easier to serve and eat.

The Argentine Philosophy of Seasoning Beef

One of the first things visitors notice when they experience a genuine Argentine asado is how minimal the seasoning is. There are no elaborate spice rubs, no soy sauce marinades, no overnight soaks in acidic mixtures. The Argentine approach to beef is built on an almost religious respect for the quality and natural flavor of the meat itself. Coarse salt — sal gruesa — is considered the only essential seasoning, applied generously to both sides of the cut before it hits the grill.

This philosophy exists because Argentine beef, raised on the vast, grass-rich Pampas, is some of the finest in the world. The cattle roam freely and feed on natural pasture, which produces a depth of flavor that simply does not need to be masked or enhanced with complicated preparations. When you source high-quality grass-fed skirt steak — whether Argentine or locally raised — you can apply this same philosophy with excellent results. Let the beef speak for itself, and the fire do the work.

Mastering the Grill: Fire, Temperature, and Technique

The entraña is a cut that demands high, direct heat. Unlike the slow-cooked ribs or whole animals you might see at a long asado, skirt steak cooks in minutes and benefits enormously from the fierce caramelization that only a truly hot fire can provide. If you are using charcoal, give your coals plenty of time to fully ignite and settle into a steady, glowing bed before cooking. If you are using wood, burn it down to embers before placing your grill grate.

One of the most common mistakes home cooks make with skirt steak is using a grill that is not hot enough. An insufficiently hot grill means the meat steams instead of sears, and you lose the beautiful Maillard reaction crust that gives entraña so much of its character and flavor. Your grill should feel intensely hot when you hold your hand 3 to 4 inches above the grate — you should not be able to hold it there for more than 2 seconds.

Cook the entraña on the first side without touching it until a deep brown crust has formed. Resist the temptation to move or press the meat. Flip it only once, and finish the second side quickly. Entraña is at its very best cooked to medium-rare or medium — the internal temperature should reach between 130°F and 140°F (54°C to 60°C). Anything beyond medium will result in a tougher, drier texture that does not do justice to this magnificent cut.

Serving Entraña the Argentine Way: Chimichurri and Beyond

No entraña is complete without chimichurri, Argentina's iconic green herb sauce made from finely chopped parsley, garlic, oregano, red pepper flakes, red wine vinegar, and olive oil. Chimichurri is not a marinade in the Argentine tradition — it is a condiment served alongside the grilled meat, spooned over each slice at the table. Its bright, acidic, herbaceous flavors cut through the richness of the beef and elevate every bite.

Beyond chimichurri, a classic Argentine accompaniment for entraña includes crusty French-style bread (pan francés) for soaking up the delicious juices, a simple green salad dressed with olive oil and lemon, or roasted red peppers (morrones). A glass of Argentine Malbec from Mendoza rounds out the experience perfectly. Whether you are cooking for a casual weeknight dinner or hosting a full weekend asado with friends and family, entraña delivers extraordinary flavor with minimal effort — the very essence of the Argentine grilling tradition.