Comments on: Skirt Steak – Entraña

By: berenguer

berenguer — Fri, 20 Jan 2012 17:19:37 +0000

On la déguste en générale avec une confiture d’échalotes (cebolla-ajo, en Argentine)

By: berenguer

berenguer — Fri, 20 Jan 2012 17:18:40 +0000

Pour la découpe espagnole, ce que vous appelez Entraña est la Bavette en français. A ne pas confondre avec la Tapa qui est l’Onglet.

By: Steve

Steve — Fri, 02 Dec 2011 17:09:27 +0000

The Entraña in the picture looks perfect. When grilled it should have a slightly blackened look, it adds so much to the flavor.

I fry it in a pan with oil, very hot. It will cook within minutes. One side until it starts to blacken, then flip and repeat. Be sure to buy a meat tenderizer and flatten the steak, nice and thin! The Colombian special!

By: Milan

Milan — Thu, 17 Nov 2011 23:09:06 +0000

Entrana has a thick layer of membrane around the outside of the meat. I’ve never eaten a good entrana steak that ISN’T slightly charred/burnt on the skin layer. DO NOT ORDER A MEDIUM RARE entrana… it’s not as good!

By: Elvin

Elvin — Wed, 10 Aug 2011 19:59:48 +0000

@jose, its called Churrasco in Spanish, and port, is part Spanish, im sure its the same. Then you also have Churrascaria which is basically a place that sells all kinds of meat where guys come around with Slab of meat on a large skewer and cut you a slice if your table talker is green if you flit the table talker is red they will by pass you, don’t get the confused with “Churrasco” which is the meat itself. hope this help the butcher if not take a picture and show him or make him some so he can taste it ) then he will know what it is.

By: Elvin

Elvin — Wed, 10 Aug 2011 19:51:52 +0000

Churasco, That is the name of skirt steak in spanish language, if buther still doesnt understand, print a picture and show him. if he still dont understand move on to the next butcher LOL JK p

By: Anthony

Anthony — Fri, 02 Apr 2010 21:14:43 +0000

I would like to know if anyone had grill Entra~a en a gas [propane] grill, what is the right temp? pls help?

By: Nikki

Nikki — Wed, 10 Mar 2010 22:03:29 +0000

@romina

Pretty sure he meant that *being* typical south africans who love their red meat over an open grill *they* were impressed, not that argentina is in south africa.. You just didn’t read it properly.

By: Romina

Romina — Tue, 23 Feb 2010 19:43:32 +0000

Gary, Argentina is in South America NOT in South Africa…
Hope you get that clear if you decide to go one day

By: Phil Adams

Phil Adams — Sun, 06 Sep 2009 18:23:51 +0000

Man oh man, Entrana is the ultimate. My Step-father was Sicilian who moved to Argentina after WW II and I am glad he did because growing up we BBQ’d all the time. MEAT MEAT MEAT with Entrana, Morcillas, Mollejas (Sweetbread), costillita, Tripitas, Argentine Chorizo, Matambre, with sides including cuccumber red onion and tomatoe salad with Red Wine Vin salt, pepper and Lawry’s seasoning salt, pastas, empanadas. Last night I BBQ’d Entrana, Mollejas & Tripas for some American friends and they loved it and then asked where the Mollejas & Tripas came from on the cow and have learned not to tell people. Although these meats are not the healthiest, the flavors are the best. I’m hungry all over again so I guess I’ll have to BBQ tonight. Enjoy