The most ubiquitous cut to come off the argentine grill is probably Arrachera, also known as skirt steak here in the states. This is an extremely flavorful, beef forward cut from the inside of the forequarter of the animal. It comes as a long piece so before I put it on the grill I cut it into manageable sizes according to thickness (so the piece cooks evenly). It’s best served cut “across” the grain of the meat so it’s at its most tender. This is a quick dinner meal, always served with chimichurri sauce and paired with rice or roasted potatoes. Add a nice malbec or Quilmes beer and you are all set.
- 1 Skirt Steak, trimmed (about a pound)
- 1 TBS Olive Oil
- 1/2 TBS Seasoned Salt (or more to taste. Use any good brand, I use Lawry’s)
- 1/2 TSP Fresh Ground Pepper (or more to taste)
- 1/2 TSP Dried Oregano
- 1/2 TSP Red Pepper Flakes
- 1/4 Cup Chimichurri (see chimichurri recipe)
First, have the skirt steak and all ingredients pre measured and at room temperature. Rub the skirt steak with olive oil. Season it with the remaining ingredients and put it back in the fridge while you get your fire ready.
Light the wood in your braserro. Here I’m using prune wood, but use whatever strikes your fancy. Mesquite is also a good choice. Wait for the wood to burn to coals and arrange them under your grill or “parrilla”. Put the steaks on the grill over the hottest part and listen for the lovely sizzle (my favorite part). Cook them for about 3 to 5 minutes a side (depending on the thickness, the tail section of the meat is much thinner).
After the first side is cooked, flip it over and baste with a spoonful of the chimichurri. Flip again and baste the other side. When cooked to your taste, take it off the grill and let it rest for about 5 minutes. Slice it across the grain, plate it and spoon some chimichurri along side. Serve with your favorite side dish and a bowl of chimichurri so your guests can add more if they like. Ricisimo!