Dinner · 35 min · argentinian

Entraña con Chimichurri

Argentinian flavors, weeknight effort. Skirt steak meets parsley in a 35-minute dinner worth keeping in rotation.

✓ USDA-verified nutrition data

Ingredients

• 2 lb Skirt steak
• 1 cup Parsley
• 2 tbsp Oregano
• 4 cloves Garlic
• 1/3 cup Red wine vinegar
• 3/4 cup Olive oil
• 1 tsp Red pepper flakes

Steps

1. Make the chimichurri first: finely chop parsley, oregano, and garlic — chop, don't blitz, or it turns bitter.
2. Whisk with vinegar, olive oil, pepper flakes, and salt; rest 20 minutes so the flavors meld.
3. Pat the entraña very dry and salt generously 15 minutes before grilling — dry surface equals better crust.
4. Grill over high heat 4–5 minutes per side for medium-rare; look for a deep char.
5. Rest 8 minutes, slice thin against the grain, and spoon chimichurri over the top.

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