Entraña Steak with Smashed Potatoes
Prized for its rich, beefy flavor, Chef Cedric’s traditional grilled Entraña (skirt) steak will get you into Argentinian asado mode. He pairs a hearty portion with grilled broccolini and tender fingerling potatoes—roasted, smashed, and tossed with smoky paprika. Finally, there’s the herbaceous and slightly spicy chimichurri sauce that’s a must for any Argentinian steak dinner. Drizzle it on, and dig into a truly elevated meat-and-potatoes combination.
Nutritional facts
Protein
58g
Carbs
45g
Calories
1000kcal
Fat
69g
Ingredients
Fingerling Potatoes, Canola and Olive Oil Blend, Oregano, Sherry Vinegar, Garlic Powder, Black Pepper, Lemon, Garlic, Sweet Paprika, Kosher Salt, Thyme, Broccolini, Crushed Red Pepper, Italian Parsley, Skirt Steak
Reviews
4.4
Based on 179 reviews
ERICA · 08/06/25
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About Cedric Nicolas
Born and raised in Versailles, France, Chef Cedric Nicolas got his first introduction to cooking from his mom, who insisted on using the freshest ingredients from local markets for their family's meals. After trying his hand in the home kitchen, he formalized his interest in cooking when it came time to decide on professional schooling and enrolled in a culinary training program at the age of 15. It only took several months, and a couple of missed soccer games, for him to decide he wanted to get into restaurants. Nicolas moved to London to stage at The Lanesborough, and by the age of 19, he was working in Michelin-starred Club Gascon. Nicolas eventually came back home to France to work under Gordon Ramsey. He went on to become chef of a restaurant with a daily tasting menu that featured the best local ingredients he could source this eventually earned the restaurant a Michelin Plate award. Nicolas moved to Los Angeles in 2017 to open Belle Vie and has been cooking in the city ever since.
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