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Vacío al Asador
Argentine Grilled Flank Steak
A classic Argentine Asado centerpiece, Vacío (flank steak) is traditionally slow-roasted over an open fire, resulting in incredibly tender and flavorful beef. This method emphasizes the natural richness of the meat, seasoned simply with coarse salt.
🧂 Ainekset
- 2 kg Vacío (flank steak)(Look for a piece with good marbling and a thick, even cut. If it's very uneven, you might need to adjust cooking times slightly.)
- generous Coarse salt (sal parrillera)(Use coarse sea salt or kosher salt. The generous amount is crucial for flavor and forming a crust.)
👨🍳 Ohjeet
- 1
Prepare the Vacío: Remove the Vacío from its packaging and pat it completely dry with paper towels. This helps the salt adhere and promotes a better sear. Season the entire surface of the meat generously with coarse salt, ensuring all sides are coated. Let the seasoned meat rest at room temperature for at least 30 minutes (or up to 1 hour) to temper, allowing it to come closer to room temperature and for the salt to begin penetrating the meat.
⏱️ 30 minutes to 1 hour (tempering) - 2
Prepare the Grill: Set up your grill for indirect heat. If using charcoal, arrange the coals to one side, leaving the other side empty. If using a gas grill, turn on only one side. The goal is a moderate, consistent heat, around 135°C (275°F). For traditional Asado, this involves a low, steady flame from wood embers.
⏱️ 15 minutes - 3
Position the Vacío: Place the Vacío on the cooler side of the grill (indirect heat), fat-side up. If using a rotisserie or cross (asador), position it so the fat cap is uppermost to allow rendered fat to baste the meat as it cooks. Ensure the heat source is not directly beneath the meat initially.
⏱️ N/A - 4
Slow Cook: Cook the Vacío slowly over indirect heat. The target internal temperature is crucial for tenderness. Aim for an internal temperature of 55-57°C (131-135°F) for medium-rare, or 60-63°C (140-145°F) for medium. This will take approximately 2 to 2.5 hours, depending on the thickness of the meat and the consistency of your grill's heat. Resist the urge to flip it frequently; allow the heat to work slowly.
⏱️ 2 hours to 2 hours 30 minutes - 5
Sear (Optional but Recommended): Once the Vacío reaches your desired internal temperature, you can move it over direct heat for a few minutes per side to develop a nice crust. Watch carefully to prevent burning.
⏱️ 5-10 minutes - 6
Rest the Meat: Remove the Vacío from the grill and let it rest on a cutting board, loosely tented with foil, for at least 15-20 minutes. This is a critical step that allows the juices to redistribute throughout the meat, ensuring maximum tenderness and flavor.
⏱️ 15-20 minutes - 7
Slice and Serve: Identify the direction of the muscle fibers (grain). Slice the Vacío thinly against the grain. This is essential for a tender bite. Serve immediately.
⏱️ 5 minutes
💡 Ammattilaisvinkit
- ✓Vacío can have a thinner end and a thicker end; ensure consistent cooking by monitoring internal temperature, especially in the thicker sections.
- ✓Cooking fat-side up allows the rendered fat to baste the meat, adding moisture and flavor. For traditional Asado, this is key.
- ✓Always slice against the grain for the most tender result. Look for the direction the muscle fibers run and cut perpendicular to them.
✨ Omat versiot
Inspiraatiota omaan versioosi tästä reseptistä
- Traditional Asador: Roast on a large metal cross (asador) over an open fire, a quintessential Argentine method.
- Grill Method: Adapt for a standard backyard grill using indirect heat as described, or even a vertical rotisserie attachment.
- Marinade: While traditionally simply salted, a light marinade with garlic, herbs (like rosemary or parsley), and a touch of vinegar or lemon juice can be used for added complexity, applied during the tempering stage.