Grilled Argentinian Entraña with Chimichurri Sauce

Ingredients

• 800g (1.75 lbs) entraña (skirt steak) 800g (1.75 lbs) entraña (skirt steak)
• For the marinade: For the marinade:
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1/4 cup (60ml) olive oil 1/4 cup (60ml) olive oil
• 2 tablespoons red wine vinegar 2 tablespoons red wine vinegar
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon cumin 1 teaspoon cumin
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• For the chimichurri sauce: For the chimichurri sauce:
• 1 cup (30g) fresh parsley, finely chopped 1 cup (30g) fresh parsley, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 tablespoons red wine vinegar 2 tablespoons red wine vinegar
• 1/4 cup (60ml) olive oil 1/4 cup (60ml) olive oil
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat (total, saturated): 28g, 7g
• Carbohydrates (total, sugars): 2g, 0g
• Protein: 35g
• Fiber: 0g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine all the marinade ingredients and mix well.
2. 2.
   Place the entraña in a shallow dish and pour the marinade over it, ensuring the meat is well coated. Cover and refrigerate for at least 2 hours, or overnight for maximum flavor.
3. 3.
   Preheat the grill to high heat.
4. 4.
   Remove the entraña from the marinade and let any excess marinade drip off.
5. 5.
   Grill the entraña for about 4-5 minutes per side for medium-rare, or adjust the cooking time according to your desired level of doneness.
6. 6.
   While the meat is grilling, prepare the chimichurri sauce by combining all the sauce ingredients in a bowl and mixing well.
7. 7.
   Once the entraña is cooked to your liking, remove it from the grill and let it rest for a few minutes.
8. 8.
   Slice the entraña against the grain into thin strips.
9. 9.
   Serve the grilled entraña with a generous drizzle of chimichurri sauce on top.

Treat your ingredients with care...

• Entraña (skirt steak) — Make sure to slice the cooked entraña against the grain to ensure tenderness.
• Garlic — For a milder garlic flavor, you can reduce the amount of garlic used in both the marinade and chimichurri sauce.

Tips & Tricks

• For an extra kick of heat, add a pinch of red pepper flakes to the chimichurri sauce.
• Let the grilled entraña rest for a few minutes before slicing to allow the juices to redistribute, resulting in a juicier steak.
• If you don't have a grill, you can also cook the entraña on a stovetop grill pan or under the broiler.

Serving advice

Serve the grilled entraña with a side of chimichurri sauce for dipping or drizzle the sauce generously over the sliced steak. Accompany it with traditional Argentinian sides like grilled vegetables, roasted potatoes, or a fresh green salad.

Presentation advice

Arrange the sliced entraña on a platter and drizzle the vibrant green chimichurri sauce over the top. Garnish with a sprig of fresh parsley for an added touch of color.