How to Make Argentinean Barbecue (Without a Grill)

But for those of us who aren’t so confident at the grill—or, like me, don’t even have a grill—there’s another way to get the perfect steak, all thanks to Chef Gaby Melian.

Gaby, who was born and raised in Buenos Aires, Argentina, developed this recipe for Entraña al Horno, or Oven-Baked Skirt Steak, as part of her cookbook with ATK Kids, Gaby’s Latin American Kitchen. So you can be sure it’s a safe, easy method for chefs of all ages and skill levels—and that it reflects the style and flavor of Argentinean asado.

Entraña—or skirt steak—is a popular cut for asado in Argentina because of its excellent beefy flavor (bonus: it’s inexpensive too). The key to beautifully browned, medium-rare steak is a short cooking time at high heat in the oven, including a quick blast under the broiler. Here’s how Gaby does it.

Pat 1½ pounds of strip steak dry with paper towels. Sprinkle 1 teaspoon of kosher salt evenly over both sides of the steak. Transfer to a wire rack set inside a rimmed baking sheet and drizzle with 1 tablespoon of olive oil. Roast at 400 degrees for 5 minutes on each side. Then, broil the steak until browned on top and an instant-read thermometer inserted into the thickest part of the steak registers 125 degrees (for medium-rare), 2 to 5 minutes.

Place the baking sheet on a second cooling rack and let the steak rest for 10 minutes. Then, slice the steak against the grain. Serve with chimichurri sauce—Gaby shares her mom’s superexclusive recipe in her book—and salad, and there you have it: Argentinean asado in just about 30 minutes without ever firing up the grill.