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authentic Entraña a la Parrilla with Argentine Chimichurri Verde

Chimichurri Skirt Steak

This is the steak that built Argentina's grilling reputation: outside skirt seared hard and fast over screaming-hot coals until the edges crackle and the inside stays rosy. A hand-chopped chimichurri verde, sharp with red wine vinegar, garlic, and oregano, gets spooned over the rested slices. No marinade, no rub, no shortcuts. Just coarse salt, smoke, and a sauce that makes everything taste alive.
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Prep Time 20 minutes
Cook Time 8 minutes
Total Time 28 minutes
Servings: 4 People
Course: Main Course
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lb outside skirt steak silver skin peeled off, cut into 2 long pieces
  • 2 tbsp coarse salt sal gruesa or kosher salt
  • 1 cup flat-leaf parsley leaves packed, hand-chopped fine
  • 6 cloves garlic minced by hand
  • 1 tbsp dried oregano
  • 1 tsp red pepper flakes ají molido if available
  • 0.5 cup olive oil or a neutral oil like sunflower
  • 3 tbsp red wine vinegar
  • 2 tbsp warm water
  • 1 tsp fine sea salt for the chimichurri

Equipment

  • 1 charcoal grill hardwood lump or quebracho charcoal preferred
  • 1 chimney starter
  • 1 Sharp chef’s knife for hand-chopping the chimichurri
  • 1 Cutting board
  • 1 glass jar or bowl for resting the chimichurri
  • 1 pair of long tongs

Method
 

  1. Make the chimichurri at least 2 hours before grilling. Place the dried oregano and red pepper flakes in a small bowl with the warm water and let them bloom for 5 minutes.
  2. Hand-chop the parsley leaves on a cutting board until fine but still distinct. Do not use a food processor.
  3. Mince the garlic by hand into small pieces, not a paste.
  4. In a glass jar or bowl, combine the chopped parsley, minced garlic, bloomed oregano and pepper flakes with their soaking water, fine sea salt, red wine vinegar, and olive oil. Stir to combine.
  5. Cover the chimichurri and let it sit at room temperature for at least 2 hours so the flavors meld. Stir before serving.
  6. About 30 minutes before grilling, pull the skirt steaks from the refrigerator and let them come to room temperature on the counter.
  7. Peel away any remaining silver-skin membrane from the outside of the steaks so they do not curl on the grill.
  8. Light a full chimney of hardwood lump charcoal. When the coals are glowing red and lightly ashed over, spread them in an even, deep bed under the grate. The fire should feel uncomfortable to hold a hand over for more than 2 seconds, around 500 F or hotter.
  9. Season the skirt steaks generously on both sides with the coarse salt just before placing them on the grill. Press the salt lightly into the meat.
  10. Lay the steaks across the hot grate and grill for 2 to 4 minutes per side, undisturbed, until a dark crust forms and the interior is medium-rare to medium. Skirt steak is thin and cooks fast.
  11. Transfer the steaks to a clean cutting board and rest, uncovered, for 5 to 7 minutes.
  12. Slice the rested steak against the grain into short strips about half an inch wide. The grain on skirt runs across the width, so cut perpendicular to those fibers.
  13. Arrange the slices on a warm platter and spoon a generous amount of chimichurri over the top, with extra served on the side in the jar.

Notes

  • Make the chimichurri at least 2 hours ahead, ideally the day before, so the garlic mellows and the oregano blooms.
  • Hand-chop the herbs and garlic with a sharp knife. A food processor turns chimichurri into a grassy puree and ruins the texture.
  • Ask your butcher for true outside skirt steak (entraña). It is thinner and more tender than inside skirt and is the traditional cut.
  • Peel off the silver-skin membrane before grilling or the steak will curl into a tight tube on the grate.
  • Use real hardwood lump charcoal if you can find it. Gas grills will work, but you lose the smoky backbone the parrilla provides.
  • Always slice against the grain. With skirt, the grain runs across the width, so cut perpendicular into short strips.