At this Argentine-influenced spot, the skirt steak is typically grilled over high heat and served sliced, often accompanied by chimichurri and simple sides. The cut’s natural grain and marinade pick up a smoky edge from the grill, emphasizing bright herb and garlic notes from the sauce. Texturally, it offers a satisfying chew with plenty of juiciness when cooked to medium or below, making it a good match for potatoes or salad. Fans of South American-style beef often point to this steak as a strong example of the restaurant’s approach to grilling.[13]