Vacío
Argentine Flank Steak
Vacío, a prized cut of flank steak in Argentina, is traditionally slow-grilled over embers. This method renders the fat beautifully, creating a tender and flavorful steak with a satisfying crust. Perfect for a traditional Argentine asado.
🧂 Ingredients
- 1.5 kg Vacío (flank steak)(Look for a piece with a good, thick fat cap. If the fat cap is very thin, you can ask your butcher to score it lightly or even add a thin layer of beef fat.)
- generous Coarse sea salt or kosher salt(Use a good amount, as the salt is the primary seasoning and will draw out moisture to form a crust.)
- for serving Chimichurri sauce(Homemade or store-bought, this herb sauce is essential for serving Vacío.)
👨🍳 Instructions
- 1
Prepare the grill for indirect heat. Aim for a temperature of around 135°C (275°F). You can achieve this by banking the coals to one side of a charcoal grill or setting a gas grill to medium-low heat with burners on one side only.
⏱️ 15 minutes - 2
Pat the Vacío completely dry with paper towels. This is crucial for developing a good crust. Generously season all sides of the steak with coarse salt. Don't be shy; much of it will fall off during cooking.
⏱️ 5 minutes - 3
Place the Vacío on the cooler side of the grill, fat-side up, away from the direct heat source. Close the grill lid.
⏱️ 1 hour - 4
After about 1 hour, check the internal temperature. You are looking for an internal temperature of around 50-55°C (122-131°F) for medium-rare. If it's not there yet, continue cooking, checking every 15-20 minutes.
⏱️ 30 minutes to 1 hour - 5
Once the steak reaches your desired internal temperature (around 50-55°C / 122-131°F for medium-rare), move it to the hotter side of the grill, directly over the heat source. Sear the fat side for about 5-10 minutes until deeply golden brown and crispy. Then, flip and sear the meat side for another 5-10 minutes until a nice crust forms.
⏱️ 10-20 minutes - 6
Remove the Vacío from the grill and let it rest on a cutting board, tented loosely with foil, for at least 10-15 minutes. This allows the juices to redistribute throughout the meat, ensuring a more tender and moist steak.
⏱️ 10-15 minutes - 7
Slice the Vacío thinly against the grain. The grain will run lengthwise along the steak. Cutting against it shortens the muscle fibers, making the meat more tender to chew. Serve immediately with chimichurri sauce.
⏱️ 5 minutes
💡 Pro Tips
- ✓The fat cap is essential for flavor and moisture. Don't trim it off before cooking.
- ✓Low and slow cooking is key to tenderizing this tougher cut of steak. Resist the urge to cook it too quickly.
- ✓For best results, use a meat thermometer to ensure you reach your desired internal temperature.
- ✓Slicing thinly against the grain is crucial for tenderness. Look for the direction of the muscle fibers before slicing.
✨ Twist Ideas
Inspiration for your own version of this recipe
- For a more charred exterior, increase the searing time on the hot side of the grill.
- Marinate the Vacío for a few hours before grilling for added flavor. A simple marinade of olive oil, garlic, red wine vinegar, and herbs works well.