Entraña Skirt steak

Name: Entraña
Brand: Talho Argentino
SKU: 100038
Price: 14.42 EUR
Availability: InStock

€14,42 €24,03/kg

Taxes included. Shipping calculated at checkout.

Approx. weight 600 g

Refrigerated delivery24 business hours across the Iberian Peninsula · 48/72 h to the Balearics and France
Vacuum-packedMost cuts keep 3-4 weeks in the fridge
From Europe (Argentine cut)

The entraña (skirt steak) is a must-have at any Argentine asado: it cooks fast and has an intense, beefy flavour that's hard to find in any other cut. It's the kind of cut you'll order again the moment you try it.

How to cook it: there are two ways, with or without the membrane (skin). With the membrane it stays juicier and cooks a little slower; without it, it's quicker and more even. It's best on the grill, but also great on a screaming-hot pan. Always high heat, short time: sear on both sides and serve it juicy (medium-rare) so it doesn't turn tough.

Perfect for: a barbecue with friends, a starter before the bigger cuts, or a quick midweek dinner with good chimichurri.

Also known as: skirt steak.

How to cook this cut

Grilled entraña: high heat, short time GrillPan⏱ Under 15 min ▾

Entraña is a thin, flavourful cut with one clear rule: eat it juicy. Overcook it and it turns tough and rubbery, so here the heat is high and the clock runs fast.

Should I remove the membrane?

It's down to taste. With the membrane on it crisps up on the outside and protects the juices — that's the traditional way. Without it, cooking is more even and the bite more tender. If it's your first time, leave it: it browns, and it comes away on its own as you eat.

Cooking it

High heat: your hand at grill height lasts 3 or 4 seconds, no more.
Coarse salt and onto the grill: 4 to 5 minutes on the first side, until well browned.
One turn with the tongs and another 3 to 4 minutes. Inside it should stay pink.
Rest for 3 minutes and slice against the grain — with entraña this matters more than with any other cut, because the grain is long and pronounced.

It works in a pan too

Cast-iron pan, really hot, barely any oil, same timings. Open a window: it will smoke, and that's a good sign. With chimichurri or just a squeeze of lemon, it needs nothing more.