From Chef Enrico Primarti at Alma 33 in New York...
The recipe for Entraña a la Parilla (marinated skirt steak with a Chimichurri sauce) was 'stolen with permission' from Chef Enrico Primarti at Alma 33, NYC. Known as one of Argentina’s most famous dishes, this recipe is sure to impress family and friends!
About the chef: a dynamic young talent and recent Italian transplant, Enrico Primarti who was born in Florence, was surrounded by food at every turn. Having a father and uncle who were butchers, a grandfather who produced his own Pecorino cheese, and a grandmother who always made fresh pasta on Sunday mornings, it’s easy to see how Primarti ended up in the culinary industry. Though he studied economics at the University of Florence, intending to follow his mother into accounting, instead he began to pursue a career in the kitchen.
Enrico was trained in Tuscan cuisine in Florence before venturing to work in Tarifa, Spain. And upon arrival in New York, he found himself in the kitchens of Falai, and the East Side Social Club before taking the stage at Alma 33, where he and owner Richard Lusardi built an Argentinean-inspired experience through and through.
33 West 8 Street, NY 10011
Entraña a la Parilla is served at Alma 33 for $16.
This recipe makes 4 restaurant servings.
Entraña a la Parilla Ingredients:
Four 10-12 oz peeled skirt steaks
Ingredients for the Marinade:
1 bunch of curly parsley, finely chopped
Zest of 1 lemon, grated
2 sprigs of rosemary, finely chopped
2 garlic cloves, finely chopped
lemon juice and olive oil, to taste
Ingredients for the Chimichurri:
1 bunch of curly parsely, finely chopped
1 bunch of cilantro, finely chopped
1/2 cup of chopped oregano leaves
1/3 cup of red onions, finely chopped
1 garlic clove, finely chopped
Extra virgin olive oil
Red wine vinegar
Salt to taste
Pepper to taste
Steal This Recipe® Step by Step Instructions for the Steak:
Make sure all the silver skin that covers the skirt steak is removed (it’s easy to find skirt steak already cleaned).
Place the steak in a container and rub the marinade over the meat, drizzle some olive oil and squeeze some lemon juice on top to allow the marinade to penetrate the meat.
Cover the container and keep it in the refrigerator for at least 3 hours.
The best cooking method for this steak is a grill, but a griddle will also yield good results. Since it is not such a thick cut of meat, you don’t want to over-cook it so approximately 4 minutes per side should be sufficient.
After cooking, let the meat rest for 1-2 minutes to allow the juices to redistribute in the steak, avoiding any unappealing red juices to spill out onto the serving plate.
Steal This Recipe® Step by Step Instructions for the Chimichurri:
Add all ingredients already chopped into a bowl and season with salt and pepper to taste.
Add red wine vinegar and olive oil, at a ratio of 1 part vinegar to every 3 parts olive oil.
Serve with the steak and enjoy!