Entraña is a popular Argentine steak cut from the belly area of the beef. It is known for its juicy and tender texture. Here, this cut, which belongs to the group of so-called Second Cuts, is now quite well known as Skirt Steak. How to prepare an Entraña and what you should pay attention to can be found here:
What is Entraña?
Entraña is very often seen at traditional Argentine Asados, where the meat is grilled over an open fire or in the oven.
The Entraña, also called Skirt Steak, is a muscle from the animal's diaphragm, located behind the ribs. Every cow has two entrails, which usually must be ordered in advance from the butcher because they are highly sought after. They is also covered by two tendon sheets, which must be removed before preparation. For this, we first take a sharp knife.
The Entraña comes from South America and is mainly grilled in Argentina and Uruguay. It is one of the most popular cuts because it delivers a very tasty and juicy result. However, this was not always the case, as the Entraña used to be given to the slaughterhouse employees, because it was not consumed but only processed like chorizo. Nowadays, however, it is a very popular steak.
What does high heat mean when grilling?
High heat when grilling means that the temperature is above 300 °C. This is a good temperature to grill meat strongly and quickly. High heat can also help create a crispy crust on the meat and give it a nice grill pattern.
How can one refine an Entraña?
To refine an entraña, you can add various spices and herbs. For example, you can add garlic, oregano, lemon juice, or paprika to give the entraña more flavor. You can also use different sauces, such as chimichurri, BBQ sauce, or salsa, to enhance the taste. Additionally, various vegetables like onions, bell peppers, or mushrooms are suitable for refining, adding more flavor and texture to the entraña.
Recipe Grilled Entraña:
Ingredients:
- 1.5 kg Skirt Steak (Meat & Co. – Asamodo)
- Salt and pepper to taste (Inka-Salz – Asamodo)
- Red Malbec (or other red wine)
- Some oil
Accesories:
- Plancha or grill grate (Plancha | Large – Asamodo)
- Sharp knife (Gaucho knife Asamodo)
- Intense heat
Preparation:
- At the beginning, one should ensure that the knife is well sharpened.
- Remove the tendon plate from the Entraña.
- Put some oil on the plancha
- Entraña first grill on the fat side.
- 3 min over high heat on the plancha and then turn. If you grill the Entraña on a regular grill grate, it takes 10 min per side.
- Season with a little salt and pepper.
- Extinguish with a red Malbec and let caramelize.
- Then remove from the grill, cut, and enjoy!
It is important to make sure that the meat is not grilled for too long, as it can otherwise become dry and tough. It's best to grill it briefly, as this keeps it nice and juicy.
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