{"product_id":"entrana","title":"Skirt steak","description":"\u003ch2\u003eEntraña (Skirt Steak)\u003c\/h2\u003e\n\u003cp\u003eThe favourite cut of Argentine asado lovers. Thin, tasty and with perfectly distributed fat that makes it explosive at the first bite. Known as the \"hidden gem\" of the grill, it is ready in minutes.\u003c\/p\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eMuscle\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eDiaphragm (inner)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eFat content\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eMedium-high (marbled fat)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eTenderness\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eExceptional when cooked medium\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eBest for\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eGrill, griddle, direct heat\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003ePrice per kg\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e€13.50\/kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch3\u003eHow to cook it\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eOn the Argentine grill\u003c\/strong\u003e: Medium-high embers. Coarse salt before putting it on. 4-5 min per side. Rest for 5 min before cutting across the grain.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOn the griddle\u003c\/strong\u003e: Very hot griddle. Salt first. 3-4 min per side. Don't move it too much.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWith chimichurri\u003c\/strong\u003e: After grilling, let it rest with chimichurri on top for 5 min. The heat brings out the aromas.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEntraña tacos\u003c\/strong\u003e: Cut into thin strips after cooking. Serve in tortillas with onion, coriander and lime.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e⚡ \u003cstrong\u003eButcher's tip\u003c\/strong\u003e: Entraña has a silvery membrane — ask us to remove it for you so it turns out perfect. And always cut it ACROSS the grain (against the veining) for maximum tenderness.\u003c\/p\u003e\n\u003cdiv style=\"background: #fff8e7; border-left: 4px solid #e81c1c; padding: 18px 22px; margin: 28px 0; border-radius: 6px;\"\u003e\n\u003ch3 style=\"margin-top: 0; color: #e81c1c;\"\u003e🍴 Recipe: Grilled Entraña with Chimichurri\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eServes 4 · 20 min\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e800g of entraña\u003c\/li\u003e\n\u003cli\u003eCoarse salt\u003c\/li\u003e\n\u003cli\u003e\n\u003cem\u003eChimichurri:\u003c\/em\u003e 1 bunch of parsley, 4 cloves of garlic, 1 teaspoon of dried oregano\u003c\/li\u003e\n\u003cli\u003e1 small red chilli, red wine vinegar, olive oil, salt\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eMethod:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003eTake the entraña out of the fridge 30 min beforehand. Season it with coarse salt on both sides.\u003c\/li\u003e\n\u003cli\u003eMake the chimichurri: finely chop the parsley, garlic and chilli. Mix with the oregano, salt, 3 tablespoons of vinegar and 6 of olive oil. Let it rest for 30 min.\u003c\/li\u003e\n\u003cli\u003eLight the grill to medium-high heat. When the embers are grey, place the entraña on it.\u003c\/li\u003e\n\u003cli\u003eCook for 4-5 min on each side for \"medium\" (pink). If you prefer it more done, 6-7 min per side.\u003c\/li\u003e\n\u003cli\u003eRemove and rest for 5 min on a board.\u003c\/li\u003e\n\u003cli\u003eCut ACROSS the grain into 1cm slices.\u003c\/li\u003e\n\u003cli\u003eServe with the chimichurri on top. Accompany with roast potatoes and red wine.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e🔥 \u003cem\u003eEntraña is the star cut of the Argentine grill. Its marbled fat melts in the heat of the fire, creating an unforgettable explosion of flavour. A must at any parrillada.\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e🍷 \u003cstrong\u003eWine pairing\u003c\/strong\u003e: Argentine Malbec or Garnacha from Priorat.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImage for illustration purposes only.\u003c\/strong\u003e\u003c\/p\u003e","brand":"La Puerta del Llano","offers":[{"title":"1kg","offer_id":55853769785684,"sku":null,"price":16.45,"currency_code":"EUR","in_stock":true},{"title":"500g","offer_id":56079062761812,"sku":null,"price":8.95,"currency_code":"EUR","in_stock":true},{"title":"2kg","offer_id":56079062794580,"sku":null,"price":32.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1034\/0263\/5604\/files\/entrana_7a1b90d8-c812-434a-aadb-a27a5baeb144.jpg?v=1790932369","url":"https:\/\/lapuertadelllano.com\/en\/products\/entrana","provider":"La Puerta del Llano en Europa S.L.","version":"1.0","type":"link"}