Grilled Entraña With Roasted Vegetables

entrana vegetables

You have to eat your veggies! But if you do, you have to eat them in style. I’m giving you this recipe with one of the most amazing and flavorful steaks in the world; The Entrana. It's skirt steak at it's finest.
This is Argentina's most delicious and famous steak with an amazing roasted vegetables side dish that is totally -kick-ass. Entrana from your home BBQ.

Course Beef, Classic BBQ, Main Course
Cuisine Argentinian, South American BBQ
Servings 2
Calories 887 kcal


  • 300 grams skirt steak

Lemon garlic butter

  • 125 grams butter
  • 4 tbsp parsley
  • 3 cloves of garlic
  • ½ Juice of lemon
  • ½ tbsp salt
  • ½ tbsp pepper

Side dish

  • 3 zucchini's
  • 3 egg plants
  • 1 white onion


BBQ setup

  • Fire up the Kamado Joe Kettle Joe with 3 fire starters.
  • Place the grill grates at the highest position.

Lemon garlic butter

  • While the BBQ is coming up to a temperature you can use this time to make a nice delicious butter.
  • Add 125 grams of butter to a small bowl.
  • Add tbsp of fresh chopped parsley.
  • Add 3 fine chopped cloves of garlic.
  • Add the juice of half a lemon.
  • Add ½ tbsp of salt
  • Add ½ tbsp of pepper
  • Mix it up and set it aside for later.

Side dish

  • This is so easy. Your BBQ is up to temperature and it's time to put some eggplants and zuchini's on the grill grate.
  • Close the dome and let it run on a temperature of around 160 degrees celcius.
  • Once you start to see little blackenend spot on the veggies and they soften up they are ready to be taken off. the eggplants run faster to this stage then the zicchini's
  • Let them rest for a bit while you chop fine one large white onion.
  • Set a cast iron pan over the heat at the lowest position possible by the grill grate.
  • Let some olive oil come up to temperature and add your white onion.
  • Cube up the vegetables
  • When the onion is turning soft add the vegetables as well.
  • Let it all cook together and add half of that lemon garlic butter to the vegetables to finish it off.


  • Now you need to check if your charcoal still has that same power as it did before you started to warm up the cast iron skillet. If it doesnt then add some more charcoal and let it come up to temperature again.
  • Place the steak over the fire on the lowest position of the grill grates again and sear of that fat. It needs to render down.
  • Flare ups are your best and worst friend in this cook. You do want to crispen up that outside and create beautifull rendered down fat textures. But you need to be carefull that you down let too much of that fat fall into the fire creating bad flavors on the steak.
  • Rotate it as much as you can.
  • Once it hits a temperature of around 56 degrees celcius your steak is done and you need to take it off.
  • Take it off and let it rerst for 10 minutes. Because we reached a higher core temperature than normal i allowed the steak to get more crust while remaining juicy on the inside.
  • put the rest of that lemon garlic buter on top of the steak and let it melt. This dish will make averybody happy!



Calories: 887kcalCarbohydrates: 49gProtein: 41gFat: 63gSaturated Fat: 37gPolyunsaturated Fat: 3gMonounsaturated Fat: 18gTrans Fat: 3gCholesterol: 229mgSodium: 2292mgPotassium: 2202mgFiber: 22gSugar: 27gVitamin A: 2429IUVitamin C: 35mgCalcium: 126mgIron: 5mg
Keyword Asado, BBQ, Entrana, South American BBQ, Vegetables
Tried this recipe?Let us know how it was!

Big thanks to Kamado Joe for sponsoring this post.
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