If you’re putting together an outdoor dinner part around the grill, then we have some advice for you — make it as varied as you can.

Uruguay’s ‘asados’ or social get-togethers involving burning embers are a meat lover’s paradise and a true exhibition of flavors and texture. Short ribs, rump steak, sausages, and provoleta cheese, everything goes, and all elements make of this grilling experience an authentic feast.

One of our favorite cuts of meat is the mostly under-represented skirt steak—a thin, flavorful steak from the beef’s plate known elsewhere as arrachera or entraña.

Skirt steak is packed with flavor, but it’s a tough cut. This means you must marinate it and slice it against the grain to get the juiciest, most fork-tender meat you’ve seen.

When done right, skirt steak has no equal, especially when
served with Uruguay’s staple Chimichurri sauce, and oily and herbal non-spicy sauce with an addictive tang.

Today we’re learning how to make a mean marinade for our skirt steak and prepare a blended, smooth version of chimichurri.

Your skirt steak will bring to your grilling game a South
American flare that no one will dare ignore; it’s so good it
might just steal the show.

Grilling for friends and family is a real joy, notably when you’re also sharing unique experiences and exciting new
flavors.

Food is a way of traveling without leaving your backyard, and
this marinated skirt steak with chimichurri will take you to the
rolling hills of Uruguay in every bite.