Entraña
Outside skirt steak, a flavorful and tender cut of meat grilled to perfection.
Tabela Nutricional
* O % do Valor Diário (VD) informa quanto um nutriente em uma porção de alimento contribui para uma dieta diária. 2.000 calorias por dia são usadas para conselhos nutricionais gerais.
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Nobre´s Parrilla
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The popularity of entraña in Argentina is linked to the rise of the gaucho culture and the importance of cattle ranching. The cut was originally considered less desirable and was often reserved for the gauchos themselves or consumed within the family, rather than sold commercially. Over time, its rich flavor and relatively quick cooking time led to its wider acceptance and popularity.
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Entraña is a quintessential part of the Argentine asado (barbecue), reflecting the social and communal nature of Argentine dining and the importance of beef in their national identity.
Asado Culture
Entraña is a staple cut in the Argentine asado, a social gathering centered around grilling meat. The asado is a symbol of friendship, family, and national pride.
Beef Consumption
Argentina has one of the highest beef consumption rates in the world, and cuts like entraña are readily available and highly valued.
Simplicity in Preparation
The simple seasoning of entraña reflects the Argentine preference for highlighting the natural flavor of high-quality beef, rather than masking it with complex marinades or sauces.
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Entraña boasts a rich, beefy flavor with a slight mineral undertone, enhanced by grilling and typically seasoned simply to highlight the meat's natural taste.
The inherent flavor of entraña is intensely beefy and savory. The thin membrane (silverskin) on one side contributes to its unique texture and flavor profile, though it's often removed for easier grilling. Grilling over high heat caramelizes the exterior, creating a smoky char that complements the rich, meaty interior. Common seasonings include coarse salt, black pepper, and sometimes a touch of garlic or chimichurri after cooking.
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Membrane Removal
While some enjoy the texture of the membrane (silverskin) on one side, many prefer to remove it before grilling for a more tender result. Use a sharp knife to carefully separate the membrane from the meat.
High-Heat Grilling
Entraña is best cooked quickly over high heat to achieve a beautiful sear on the outside while keeping the inside medium-rare to medium. Avoid overcooking, as it can become tough.
Proper Slicing
Always slice entraña against the grain to maximize tenderness. This shortens the muscle fibers and makes it easier to chew.
Resting Period
Allow the entraña to rest for 5-10 minutes after grilling before slicing. This allows the juices to redistribute throughout the meat, resulting in a more flavorful and tender final product.
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