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.
