Argentinian cuisine is known for its almost religious reverence for steak, with an endless variety of cuts and preparation informed by the country’s rich history of Mediterranean and Indigenous influences. One of the most legendary cuts of meat in Argentinian culture is the Entraña Skirt Steak, a long flat cut that’s famous for its rich flavor and extreme juiciness. If you haven’t had a chance to sample this delectable cut of meat, Puerto La Boca is happy to introduce you. In the meantime, feast your eyes on this primer to Argentinian skirt steak.

Skirt steak 101

Skirt steak is cut from the section of beef called the plate, which is inside the abdominal cavity, below the ribs, and adjacent to the flank area. There are only two skirt steaks per cow, one inside and one outside, although most restaurants use the outside skirt because it’s thicker and more uniform in shape. The long, flat muscle of both outside and inside skirts can be trimmed up to 20-24 inches in length and 4 inches across, which makes it perfect for grilling. 

Cooking skirt steak

Skirt steak and grills are a match made in heaven, but even a cast iron pan or broiler will transform the thin steak into a juicy symphony of beefy flavor. The key to cooking skirt steak is cooking it very hot and very fast—it usually only needs a few minutes on each side. But before the steak hits the grill, you’ll want to soak it a simple marinade. Skirt steak is ideal for marinating; its looser structure compared to other cuts means it easily absorbs whatever flavors you include. The skirt steak is perfectly cooked at medium rare to medium, and should be sliced thinly against the grain when it’s finished cooking and resting.

Asado with an Argentinian twist

Skirt steak will be delicious with whatever marinade and/or sauce you use, but for an authentic Argentinian take on grilled skirt steak, pair it with fresh Chimichurri. Originating in Argentina, Chimichurri sauce features dominant flavors of parsley and garlic, and can be customized with other green herbs by preference. It can be used as a steak topper or a condiment on the side, providing a burst of tangy freshness to complement the strong savory flavors of the beef. You can even prepare a skirt steak marinade chimichurri for a deeper flavor profile.

Entraña a La Parrilla at Puerto La Boca

Luckily, you don’t have to travel all the way to Argentina to taste the famous Entraña a La Parrilla (grilled skirt steak). Our steakhouse in Little Italy features skirt steak entrees for lunch or dinner, served with your choice of mashed potatoes, steamed vegetables, or fries “a la provenzal” (garlic and parsley), which will perfectly match your skirt steak dipped into a side of chimichurri. 

Try the legendary Entraña Skirt Steak on your next workday lunch or romantic date

You don’t need an official occasion to sample the juicy, delicious Argentinian skirt steak at Puerto La Boca.  Stop in for your next workday lunch, dinner with friends, or romantic date—after all, our dinner menu features a “steak for two” option as well. Come on in for whatever occasion! We look forward to serving you. Have any questions, give us a call today at (619) 234-4900.