Entrana steak

[soxboy]

Having recently had some very tasty entrana steak in Ibiza, cooked by an Argentinian, I thought I'd make the classic schoolboy error of trying to recreate the dish at home.

It's based around beef skirt, so I've got myself some skirt steaks and a bit of marinade, with the view that the marinade tenderises what could be a rather tough cut.

I wondered if any of the PH gauchos had cooked this before as there's surprisingly little online about the best ways of cooking it. I normally put steaks on a griddle but wonder if this was right for these?

Any thoughts welcome.

[21TonyK]

Griddle pan, hot as you can get it. I cover mine with an old frying pan to make a mini oven and only remove the lid when I am ready to cook.

Sear very quickly, rest and serve rare. Make sure you cut across the grain when eating as well.

[48k]

I don't know the correct answer but if was me I'd be marinading that for at least 24 hours before it goes anywhere near the fire.