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There’s a moment on the parrilla when everything else seems to quiet down. The fire settles, the heat evens out, and a long, thin cut hits the grill with a sound that makes people look up from their conversations. That’s skirt steak, the cut Argentines trust when they want flavor without complication, just meat and fire working together.
At Baires Grill, skirt steak has that same presence. It’s the cut that regulars ask for before opening the menu, the one that arrives at the table still carrying the aroma of the grill.
If you want to understand this Argentine favorite a bit better, if you’re looking for the best skirt steak near you, or if you’re simply after smart pairing ideas, you’re in the right blog. Let’s dig in.
What Makes Skirt Steak an Argentine Favorite
The skirt steak or entraña is taken from the diaphragm, a long, narrow cut with a loose grain and natural richness that makes it instantly recognizable. It cooks quickly, develops a deep char in minutes, and carries a strong beef flavor that doesn’t need much more than salt to shine.
In Argentine homes, the entraña often goes on the grill early, right after the sausage. It’s thin enough to cook while the thicker cuts take their time, yet flavorful enough to draw a crowd as soon as it’s sliced. There’s something straightforward and honest about skirt steak. This is a cut that rewards patience and attention.
Skirt Steak vs Other Argentine Cuts
The entraña, or skirt steak, has a personality of its own. It’s thin, expressive, and cooks fast, which is why it’s often the first steak to leave the grill. Its grain gives it a firm bite, and its flavor is direct and unmistakable. It’s the kind of cut that needs little more than salt and fire.
When you compare it with flap steak (vacío), the difference becomes clear. Vacío is larger, broader, and slower to cook. It gathers juices as it grills, making it ideal for sharing at a long Sunday lunch.
Then there’s the ribeye, the indulgent cut of the group. With its marbling and richness, it leans heavier and feels more luxurious. It’s the steak people choose when they want something full-bodied and slow-paced, the opposite of the quick, lively character of skirt steak.
Skirt Steak Near Me
If you’ve searched for skirt steak near me, you’ll find the real Argentine version at Baires Grill. With locations in Miami, Brickell, Coral Gables, Doral, Weston, Sunny Isles, Las Olas, and New York, and a new opening coming soon in Orlando, the same authentic entranha-style skirt steak is always within reach.
Each restaurant keeps the same parrilla spirit: proper heat, slow moments, and a respect for the meat that comes from decades of Argentine grilling tradition.
The Baires Grill Skirt Steak Experience
At Baires Grill, skirt steak appears in several forms, each one reflecting a different angle of the Argentine parrilla. The most classic option is the Famous Certified Angus Skirt Steak, a straightforward plate that lets the entraña speak for itself.
There’s also a version that leans even closer to the way many Argentines enjoy it back home: the certified Angus Skirt Steak with cuerito, a.k.a called entraña con cuero or skin skirt steak. Grilled with its outer membrane intact, it develops a crisp layer that protects the meat and deepens the flavor. a texture beloved by anyone who grew up around a parrilla.
You’ll also find skirt steak inside some of our composed dishes. The Steak & Eggs plate features a petit skirt steak with organic eggs, roasted potatoes, and mixed lettuce. A lunch favorite and a nod to the cut’s versatility.
And of course, the entraña holds its place in the parrillada, alongside flap meat, short ribs, chicken, sweetbreads, sausage, and blood sausage. In that setting, skirt steak is the cut that brings intensity and aroma, the one that anchors the board and sets the tone for everything else around it.
Pairings That Bring Out Its Full Character
The richness of skirt steak meets its best match in a glass of Malbec from Mendoza — a wine with enough body to stand up to the cut without overwhelming it. Cabernet Sauvignon adds structure and depth, while a Syrah or Argentine red blend gives a softer, fruit-forward balance to each bite.
Best Food Pairings at Baires Grill
For a full Argentine progression, start with a Provoleta a la Parrilla or one of our Empanadas. Add mixed salad, roasted vegetables, or French fries to complement the meat’s intensity without competing with it. If you're staying for dessert, a classic flan brings a sweet, familiar finish to the meal.
Tips for Cooking Skirt Steak at Home
Skirt steak rewards attention. First of all, let it sit at room temperature before it hits the grill. Season it with coarse salt, use high heat, and don’t walk away: this cut cooks fast. You’ll see the edges crisp and the color deepen almost immediately.
Once off the grill, let it rest. This step makes all the difference. Then slice it against the grain in thin strips so it stays tender.
Conclusion: The Cut That Says “This Is Argentina”
The entraña is never just another steak. It’s the cut that tells you the grill is ready and the table is waiting. It carries the flavor of long Sundays, shared plates, and that feeling of slowing down for something worth savoring.
At Baires Grill, skirt steak brings all of that to your plate: the fire, the craft, and the warmth of an Argentine table. One bite, and you understand why this cut has become a favorite on both sides of the equator.
