Churrasco a la Parrilla, also known as Entraña in Argentina, is what we call skirt steak. It is fairly obvious why this cut of meat is so popular. It takes the heat of the grill while maintaining it’s tenderness all while absorbing big flavor.
Argentina and Uruguay undoubtedly have the best meat in South America. It’s no coincidence they take their meat game very seriously. In Argentina it is typically served as part of an Asado, where different cuts of meats and sausages are grilled in an open flame.
There are two cardinal rules for a great steak.
1. Quality is everything. Look for Angus cuts of beef. Angus prime or even choice will usually have marbled fat throughout the meat so you can have a very flavorful steak. More fat doesn’t always make a great churrasco steak. It’s a balance.
2. Don’t marinate your meat. Save the sazon and mojo for your palomilla steak! If you start with a great quality steak, then all you need is salt and freshly cracked pepper.
A Churrasco a la Parrilla, or Entraña, is ideally cooked over a wood flame or an outdoor bbq to embrace that Argentinian spirit. It is true. It is hard to compete with the heat and the flavor that you get from cooking this cut of meat on the BBQ.
However sometimes you don’t have access to that type of heat, but you still want to have the meal. You can use the next best option and go stove top with a cast iron pan. The heat is less intense but the flavor of the meat still shines through.
Our recipe takes your favorite Saturday afternoon lunch and turns it into a go-to weeknight meal.
Our Tips for Making the Perfect Churrasco a la Parrilla or Entraña:
Season just before cooking your steak. Adding salt too far in advance before grilling can draw out the moisture of the meat. Many people make the mistake of marinating their meat with chimichurri but we like to keep it classic. If you want to marinate something in chimichurri make our pork tenderloins instead.
ABOUT YOUR HEAT You may think you need to raise the heat but that could make your meat very tough. Keep your heat at medium and steady to ensure the outside is nicely charred and the inside stays moist. If you feel that the heat is too low, raise it. If you feel your steaks are charring too much, lower your heat or move your pan slightly off the heat to cool it down.
Serve the churrasco with our Chimichurri Sauce or Salsa Verde for a mouth watering bite.
Churrasco is a perfect cut to have alongside with our White Rice or French fries. You can also slice it up and serve it as a filling to fajitas or on top of our chopped salad.
Churrasco a La Parilla (Grilled Skirt Steak)Course: EntreeCuisine: Argentinian, CubanDifficulty: Easy
1 to 2 pounds of Angus Churrasco
Avocado oil or any neutral oil for brushing (1-2 tablespoons)
Freshly cracked pepper
- Cut the steaks into manageable pieces. If the pieces are too big, they can be difficult to maneuver in the pan.
- Dry them well with a paper towel. If they are moist they won’t brown. Lightly coat the steaks with 1-2 tablespoons of oil. Season both sides with salt and pepper then mix them around so the salt rubs into the meat and doesn’t stay at the surface.
- Heat a cast iron pan or large griddle to medium low.
- Place the steaks on the pan and raise the heat to medium. Cook on the first side for about 4-5 minutes. Once you see the sides of the steak curling and becoming less red you can flip to the other side. For medium rare to medium cook another 3 to 5 minutes on the other side.
- Once your steaks are done, remove them from the pan and let them rest on a sheet pan or plate. When 5 minutes have passed, slice them against the grain and serve. (If you slice alongside the grain of the meat it can be very stringy and tough)
- Drizzle with chimichurri or serve it on the side.