Argentinean Skirt Steaks

Jun 04, 2023June 4, 20230 1

Juicy and Flavorful Argentinean Skirt Steaks Recipe for Meat Lovers

by The Chefin Meat

Prep

5 min

Cook

10 min

Ready In

15 min

Level

Easy

Rating

Ingredients

	1 1/2 pounds skirt steak , trimmed and cut into 2 1/2-inch wide pieces
	1 teaspoon adobo seasoning , or to taste
	1 1/2 tablespoons olive oil
	1 tablespoon butter

Nutrision Information

Servings Per Recipe

Calories

400

Sugar

Fat

29g

Skirt steak is a popular cut of beef in Argentinean cuisine, often served with chimichurri sauce or grilled vegetables. This recipe showcases the natural flavor and tenderness of the meat, while still adding a touch of seasoning and butter for extra richness. Skirt steaks are relatively thin, so they cook quickly on the grill or stovetop, making them a great option for a quick and easy dinner. The smoky char from the grill and the savory adobo seasoning make these steaks a favorite among meat lovers around the world.

Instructions

1.	Preheat grill to medium-high heat.
2.	Rub the skirt steaks on both sides with adobo seasoning and olive oil.
3.	Grill the steaks for 3-4 minutes per side or until cooked to your desired doneness.
4.	Remove the steaks from the heat and let them rest for 5 minutes before slicing them against the grain.
5.	In a small pan, melt the butter and pour it over the sliced steaks before serving.

PROS

Argentinean skirt steaks are a flavorful and juicy cut of meat, perfect for grilling or searing.

This recipe is easy and quick to prepare, making it perfect for busy weeknights or weekend barbecues.

CONS

Skirt steaks are a fatty cut of meat, so they are not a good option for those who are watching their fat intake.

They are also a relatively expensive cut of meat, so this recipe may not be budget-friendly for everyone.

HEALTH & BENEFITS

While skirt steaks are not the leanest cut of meat, they are a good source of protein, iron, and zinc.
Grass-fed skirt steaks are a healthier option than conventional cuts, as they are higher in beneficial fatty acids like conjugated linoleic acid.