Skirt Steak Fajitas with BBQ Bearnaise

Entraña tortilla with BBQ bearnaise
Entraña tortilla with BBQ bearnaise

When we first heard about entraña, skirt steak, we had now idea what part of beef we are talking about. In Finland this part is usually used for ground beef only and it’s not known to be used as is. In Argentina and España, however, it is a delicious grill meat and commonly used in making tortillas, for example. It’s marbled which makes it moist and full of flavor. All you need, basically, is sea salt and ground black pepper. There’s a membrane on one side of the steak. Genuine South American way of grilling is to leave the membrane on and grilling the steak only from one side, which leaves the membrane crispy. We have tried that, too, but we prefer removing the membrane and grilling it quickly from both sides.

Ingredients for Skirt Steak Fajitas with BBQ Bearnaise for 4 Servings

  • 1 skirt steak, about 1 g (2 lbs.) – entraña
  • sea salt – sal marina
  • ground black pepper – pimienta negra
  • 8 corn tortillas – tortillas de maiz
  • 1 onion – cebolla
  • 1 bell paprika – pimiento rojo
  • 1 zucchini – calabacín
  • 2 tomatoes – tomates
  • 0,5 dl (1/4 cups) extra virgin olive oil –  aceite olive virgen extra
  • 2 teaspoons of dried basil – albahaca
  • 1 lime – lima

Chop onion, paprika and zucchini roughly. Leave tomatoes whole. Pour olive oil on top and squeeze the lime. Season with salt, pepper and basil. Mix well and let them marinate for at least an hour.

Remove the membrane from the skirt steak and season with salt and pepper. Leave them on room temperature for an hour.

Make the BBQ bearnaise sauce using the recipe on our previous post!

Grill the steaks on high heat for about 3 minutes per side. If you have a charcoal grill, even better! The fat in the beef sucks in all those delicious grill flavors! Let the meat rest 15 minutes before cutting it for serving (see the pictures below).

Put the corn tortillas in the grill to warm up. Chop the vegetables into finer pieces (the reason why we are doing this at this point is that we preserve all the juices and flavors in the vegetables if we chop the in the very last minute).

Make the fajitas by combining vegetables, meat and BBQ bearnaise on top of tortillas. No cheese is required because of the rich bearnaise flavor, but if you wish, why not!

¡Buen provecho!

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