Argentinean Skirt Steaks Recipes
ENTRANA (ARGENTINEAN SKIRT STEAK)
This is part of a traditional Argentinean Asado (BBQ). It couldn't be easier to make this skirt steak. This is an extremely tasty and juicy cut of beef. Often, the fatty membrane is removed to make the meat more tender, but go ahead and leave it on - your steak will be more juicy as it acts like a shield to keep the juices in while cooking. Serve with a simple salad of lettuce, tomato, and onions dressed with a light vinaigrette and with chimichurri (my favorite is recipe #381098).
Provided by threeovens
Categories Steak
Time 40m
Yield 4 serving(s)
Number Of Ingredients 2
Steps:
- Rub skirt steak lightly, on both sides, with sea salt; let sit on counter about 20 minutes; alternatively, rub with chimichurri.
- Meanwhile, prepare grill for indirect cooking.
- Cook to an internal temperature of 120 degrees F; meat should be golden and slightly crunchy (if the membrane was left on).
- Let rest, then slice against the grain.
Nutrition Facts : Calories 186, Fat 9.3, SaturatedFat 3.6, Cholesterol 73.7, Sodium 76, Protein 23.9
ARGENTINA SKIRT STEAK - MATAMBRE
This is another recipe found for ZWT Event from Steven Raichlen's "The Barbecue Bible". This is what he states in the intro: Matambre (literally, "hunger killer") refers both to a cut of meat and to the series of dishes that are made from it. The cut, which doesn't exist in North America, is a large, 1/2-inch-thick rectangular muscle from the chest of the cow. Tough but flavorful, matambre is always served well done: the prolonged cooking helps break down the tough meat fibers. The simplest version of matambre-the one served as an appetizer at estancias (ranches) and steak houses in Argentina-consists of the flat piece of the meat sprinkled with spices, grilled, and cut into 1-inch squares to be served on toothpicks. To re-create it in North America, I like to use skirt steak. Skirt steak is a smaller cut than matambre, but the thinness and muscle structure are similar. Skirt steak is more tender, however, so you don't need to cook it as long. NOTE: Need to allow at least 4 hours to marinade but overnight is best.
Provided by diner524
Categories Steak
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Arrange the steaks in a nonreactive baking dish and set aside while you prepare the marinade.
- Combine the bell pepper, garlic, oil, vinegar, oregano, pepper flakes, salt, and pepper in a small bowl and stir to mix well. Pour over the steaks in the baking dish and toss well to coat. Add the bay leaves, cover, and let marinate in the refrigerator, for at least 4 hours, preferably overnight.
- Preheat the grill to high.
- Combine the ingredients for the spice mixture in a small bowl.
- When ready to cook, oil the grill grate. Drain the steaks and place on the hot grate. Sprinkle the steaks with half the spice mixture and grill, turning with tongs, until medium to medium-well done, about 4 minutes per side, sprinkling with the remaining spice mixture after turning.
- Transfer the steaks to a cutting board and let stand about 3 minutes, then cut into 1-inch squares and serve on toothpicks.
- Serves 6 as an appetizer or 4 as a main dish.
Nutrition Facts : Calories 410.9, Fat 27.6, SaturatedFat 7.2, Cholesterol 110.6, Sodium 697.7, Carbohydrate 2.6, Fiber 0.8, Sugar 0.8, Protein 36.3
ARGENTINIAN SKIRT STEAK
Steps:
- Put all ingredients except the steak and oil into a food processor. Add oil gradually until the mixture is blended and the mixture thins out. Put steak and marinade into ziploc bags and let is marinate for about 6-8 hours grill on medium high heat until medium well. if cooked to little, it will be tough
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