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Skirt · retinto yearling beef · 1.5 kg
Skirt Steak (Entraña), Retinto Yearling Beef, 1.5 kg
Skirt (US: outside skirt) is the thin, open-grained muscle from the outer part of the diaphragm; in Spain it is entraña. This pack holds 1.5 kg from retinto añojo, yearling beef of 12–24 months, for €44.90. At 300–350 g a head, the usual barbecue measure, it feeds four or five.
Skirt steak (entraña), retinto yearling beef, 1.5 kg
On the label: Entraña Añojo Retinto 1,5 KG
44,90€ VAT incl. (€29.93/kg)
In stock
Add to basketWhat you get
| Cut | Skirt, outer part of the diaphragm (US: outside skirt) |
|---|---|
| On the Spanish label | Entraña Añojo Retinto 1,5 KG |
| Animal | Retinto yearling beef (añojo, 12–24 months): mild, tender, pale red |
| Pack | 1.5 kg, vacuum-packed |
| Fresh or frozen | Chilled, vacuum-packed. Can be frozen on arrival. |
| Serves | 4 to 5 at 300–350 g per person |
How to cook it
- Open the bag half an hour ahead, pat the meat dry and pull off any papery membrane.
- Cut the strip into lengths that fit your grill or pan. Skirt wants fierce heat: glowing embers, cast iron or a plancha.
- Two to three minutes per side, to medium-rare, 54–57 °C (129–135 °F). Beyond that it loses its juice fast and turns chewy.
- Salt just before cooking; rest for five minutes afterwards.
- The fibres run across the narrow width of the strip. Cut it into hand-sized sections, turn them, and slice thinly across those fibres.
Skirt steak: three things people ask
Why do Spanish butchers file entraña under offal?
Because it is the diaphragm, which Spanish trade custom counts as casquería. It is an ordinary muscle and eats like steak. Many counters do not display it, so ask; the words are in our guide to beef cuts in Spanish.
Does it need a marinade?
No. Salt is enough, and the Argentine habit is chimichurri on the table, not on the raw meat.
Skirt or flank?
Skirt is thinner, looser in grain and done in minutes. Flank, vacío, is thicker and prefers longer, gentler heat; see the flank steak page.
Is entraña the same as skirt steak?
Yes. Entraña is the diaphragm muscle, which Britain and the United States call skirt steak and France calls hampe. Argentina uses entraña too, and there it is a fixture of the asado. The names differ, but the cut is the same: flat, long-grained and intense in flavour.
Why did my skirt steak turn out tough?
Usually because it went past medium-rare. Skirt tightens as it overcooks, and cooked until dry it can lose up to half its weight. Slicing matters too: after resting, cut it into strips across the grain, which in skirt runs across the width of the strip. Cut that way, it stays tender.
Goes well with
Skirt is normally first off an asado, while the slower cuts carry on cooking behind it.
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