Best 7 Argentinean Skirt Steaks Recipes
In the realm of delectable culinary experiences, few cuts of meat can rival the tantalizing allure of Argentinean skirt steaks. Renowned for their rich flavor and tender texture, these steaks have captivated the hearts and taste buds of meat enthusiasts worldwide. Whether you're a seasoned grill master or a novice cook, embarking on a culinary journey to discover the best recipe for cooking Argentinean skirt steaks is an endeavor that promises both gustatory delight and a profound appreciation for the art of grilling. This comprehensive article will guide you through the intricacies of selecting the perfect steak, preparing it with precision, and mastering the techniques that unlock the full potential of this exceptional cut of meat.
Let's cook with our 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
ARGENTINEAN BARBECUED STEAK
Steps:
- Preheat your grill to high or preheat a ridged grill pan until very hot.
- Rub the steaks with the olive oil and season them with salt. Grill the steaks for 3 to 4 minutes on each side for a medium-rare to medium, or longer for medium-well or well done. Serve with Chimichurri Sauce
- To make the Chimichurri, place the vinegar, lemon juice, parsley, oregano, and garlic in a blender and puree. With the motor running, add the olive oil, blending until the sauce comes together. Add the red pepper flakes and salt and pepper, to taste.
- Place in an airtight container and refrigerate for up to 1 day. Serve at room temperature.
- Yield: 1 1/2 cups
STEAK GAUCHO-STYLE WITH ARGENTINIAN CHIMICHURRI SAUCE
Provided by Bob Blumer - Host of Surreal Gourmet and Glutton for Punishment
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat a grill.
- Place all chimichurri sauce ingredients in a blender or food processor and pulse until well chopped, but not pureed. Reserve.
- Dissolve cayenne pepper and salt in 1 cup hot water. Transfer to a squeeze container.
- Place the steak directly over a hot grill, baste with the chimichurri grilling sauce, and grill until the outer portion of the meat reaches the desired degree of doneness. Remove the steak from the grill and slice long strips from the outer edges of the steak. Instruct guests to pick up a steak slice from the cutting board with their fingers, place it on a slice of baguette, and enjoy. Return the remaining steak to the grill, baste, and grill until more of the steak is cooked. Remove and repeat the slicing and serving procedure until steak is consumed. For extra spicy steak, baste 2 or 3 additional times with the cayenne pepper mixture during grilling process. Spoon chimichurri sauce over steak. (Also brilliant on any grilled fish or chicken)
- Recommended beverage: Argentinian Malbec (red)
ARGENTINEAN SKIRT STEAKS
This is the most requested main dish in my house. Everyone loves it and that is a rare thing indeed! These steaks are almost too simple to believe and they turn out great every single time. So tender and flavorful - you just can't mess them up! The adobo seasoning is quite salty, so keep that in mind as you season the steaks.
Provided by LauraG
Categories Argentinian Recipes
Time 20m
Yield 4
Number Of Ingredients 4
Steps:
- Season skirt steak pieces all over with adobo seasoning.
- Heat olive oil and butter in a large skillet over medium-high heat. Cook steak in hot oil and butter, turning often, until steak begins to firm, and is reddish-pink and juicy in the center, 6 to 8 minutes.
Nutrition Facts : Calories 352.7 calories, Carbohydrate 0.3 g, Cholesterol 77.4 mg, Fat 22.1 g, Fiber 0.2 g, Protein 36.2 g, SaturatedFat 8.4 g, Sodium 112.7 mg
ARGENTINEAN SKIRT STEAKS
This is the most requested main dish in my house. Everyone loves it and that is a rare thing indeed! These steaks are almost too simple to believe and they turn out great every single time. So tender and flavorful - you just can't mess them up! The adobo seasoning is quite salty, so keep that in mind as you season the steaks.
Provided by LauraG
Categories Argentinian Recipes
Time 20m
Yield 4
Number Of Ingredients 4
Steps:
- Season skirt steak pieces all over with adobo seasoning.
- Heat olive oil and butter in a large skillet over medium-high heat. Cook steak in hot oil and butter, turning often, until steak begins to firm, and is reddish-pink and juicy in the center, 6 to 8 minutes.
Nutrition Facts : Calories 352.7 calories, Carbohydrate 0.3 g, Cholesterol 77.4 mg, Fat 22.1 g, Fiber 0.2 g, Protein 36.2 g, SaturatedFat 8.4 g, Sodium 112.7 mg
Tips:
1.Choose the right cut of meat: Skirt steak is a thin, flavorful cut of beef that is perfect for grilling. Look for skirt steaks that are about 1 inch thick and have a good amount of marbling.
2.Marinate the steak: Marinating the skirt steak in a mixture of olive oil, garlic, and herbs will help to tenderize the meat and add flavor. You can marinate the steak for anywhere from 30 minutes to overnight.
3.Cook the steak over high heat: Skirt steak should be cooked over high heat so that it can sear quickly and develop a nice crust. You can grill, pan-fry, or broil the steak.
4.Let the steak rest before slicing: After cooking the steak, let it rest for a few minutes before slicing. This will help to keep the juices in the steak and prevent it from drying out.
5.Serve the steak with your favorite sides: Skirt steak can be served with a variety of sides, such as grilled vegetables, mashed potatoes, or rice. You can also top the steak with a sauce, such as chimichurri or salsa.
Conclusion:
Skirt steak is a delicious and versatile cut of meat that can be cooked in a variety of ways. By following the tips above, you can cook a perfect skirt steak every time. So fire up your grill or stovetop and get cooking!
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