Entraña a la Parrilla
Argentinian grilled skirt steak with a bright chimichurri marinade. High-heat searing creates a charred crust while the inside stays juicy and tender.
- Total time
- 25 min
- Servings
- 4
- Calories
- 480
- Protein
- 42g
Ingredients
- 1.5 lb skirt steak, trimmed
- ½ cup olive oil
- 1 cup fresh parsley, chopped
- 6 cloves garlic, minced
- 3 tbsp red wine vinegar
- 1 unit salt and black pepper to taste
Instructions
- 1
Combine parsley, garlic, olive oil, vinegar, salt, and pepper in a bowl.
- 2
Pat steak dry and season generously with salt and pepper on both sides.
- 3
Coat steak with 3 tbsp chimichurri. Reserve remaining sauce for serving.
- 4
Heat grill to high (or cast iron skillet on high burner until smoking).
- 5
Sear steak 3–4 minutes per side without moving. Aim for dark charring.
- 6
Transfer steak to a cutting board and rest 5 minutes before slicing.
- 7
Slice against the grain into 1/2-inch strips. Drizzle with reserved chimichurri.
Tools you’ll need
- grill or 12-inch cast iron skillet
- sharp knife
- cutting board
- small bowl
- meat thermometer (optional)
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