Entraña — Everything You Need to Know About Argentine Skirt Steak
If there's one cut that defines Argentine BBQ, it's entraña. Fast to cook, intensely flavourful and incredibly versatile — it's the cut that converts people to the asado every single time.
At Achura Meat Market in Brookvale, entraña is one of our most popular cuts. Here's everything you need to know about it.
## What is Entraña?
Entraña is the diaphragm muscle of the cow — a long, thin cut that runs along the inside of the ribcage. In Australia you'd call it skirt steak, though the Argentine preparation is slightly different to what you'd find at a standard butcher.
It's a well-worked muscle, which gives it an intense, beefy flavour that's hard to find in other cuts. The texture is coarser than a sirloin or ribeye, but when cooked correctly — hot and fast — it's incredibly tender and juicy.
## Why Do Argentines Love Entraña?
In Argentina, entraña is the cut that goes on the grill first. It cooks in minutes, which makes it perfect for keeping guests happy while the slower cuts — vacío, asado de tira — take their time.
It's also the cut that best showcases the Argentine philosophy of simplicity: quality meat, coarse salt, hot fire. Nothing else needed.
Ask any Argentine what their favourite BBQ cut is and the answer is almost always entraña. It's not the most expensive cut on the menu, but it might be the most satisfying.
## How to Cook Entraña Perfectly
Entraña is one of the easier cuts to cook — but there are a few things you need to get right.
**What you need:**
- 1 entraña (allow 300-400g per person)
- Coarse salt
- Very hot charcoal or grill
**The method:**
1. Take the entraña out of the fridge 20-30 minutes before cooking
2. Season generously with coarse salt on both sides just before it goes on the grill
3. Cook on a very hot grill — 3-4 minutes each side for medium rare
4. Rest for 2-3 minutes before slicing
5. Slice against the grain — this is important for tenderness
**The most common mistake:** overcooking it. Entraña should be served medium rare to medium. Beyond that, it starts to tighten up and lose its juiciness. Watch the clock.
## What to Serve With Entraña
The classic pairing is chimichurri — the Argentine herb sauce made with parsley, garlic, oregano and red wine vinegar. It cuts through the richness of the meat perfectly.
A choripán alongside doesn't hurt either. Start the BBQ with chorizos and entraña and your guests will be very happy.
## Where to Buy Entraña in Sydney
Entraña is available fresh at Achura Meat Market — the best butcher on Sydney's Northern Beaches. We cut it the Argentine way so you get the full, authentic experience.
If you've never tried entraña before, come in and ask us. We'll sort you out with the right size for your group and tell you exactly how to cook it.
📍 U4/722 Pittwater Rd, Brookvale, Northern Beaches Sydney
🛒 Order online at achura.com.au
📱 0499 604 014