Comments on: Skirt Steak – Entraña

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

By: Asado Argentina

Asado Argentina — Tue, 07 Jul 2009 21:21:37 +0000

@Josef Just depends on heat. Meat can still come out medium for 20-30 minutes of cooking at the right temp. Plus you get a better crust.

By: Josef

Josef — Tue, 07 Jul 2009 17:30:30 +0000

I can buy entrana for $ 2.00 a pound and for $ 7.00 a pound and they look alike but when it comes to the taste it is different. Why?
It is right that entrana does not need a lot of spices. I only put olive oil, salt and pepper on it and let it rest.What the cooking is concerned I am surprised that somebody on this site can cook it for 20-30 min. I give it only about 4-5 min each side as it has to be at least medium or it gets chewy.

By: Asado Arg

Asado Arg — Thu, 13 Sep 2007 18:54:56 +0000

Hi Jose,

I looked around a bit and man Portugal is seriously lacking in the online descriptions of food department.

I know Brazil and Portugal have different names for cuts of meat but some are similar so maybe the name for entraÃ±a is the same. In Brazil I believe the cut is called Fraldinha.

Tell the butcher the steak is the diaphragm muscle (diafragma?). Actually there are two types of entraÃ±a–fina(or centro de entraÃ±a) and gruesa, and I need to add that to the above post. Fina is skirt steak and gruesa is hanger steak. If you mention the diaphragm and that part of the meat sort of hangs off the ribs (hanger steak) the butcher should know what you mean.

By: Jose

Jose — Tue, 11 Sep 2007 18:33:36 +0000

I desperately would like to know the translation or the proper term for “entrana” or skirt meat in Portuguese. I love the meat and would like to introduce my family there with it, but cannot find anyone that can tell me what to ask the butcher.
Thank you in advance

Jose

By: Asado Arg

Asado Arg — Sat, 13 Jan 2007 16:05:04 +0000

Hi Gary,

Glad you enjoyed it. I hear you guys have some good barbecue too. The meat comes from the diaphragm section, the area at the bottom of the ribs and the top of the abdomen.

By: Gary Westraat

Gary Westraat — Sat, 13 Jan 2007 09:32:47 +0000

Hi there.

We tried entrana for the first time a few days ago in an Argentinian themed restuarant in Andorra (Spain) of all places. Been typical South Africans who love their red meat over an open grill were well impressed. Can someone please tell me exactly from what part of the animal the cut comes from?

Gary