Vacio a la Parrilla (Argentine Grilled Flank Steak)

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Vacio is the flank cut Argentine asadores prize for its long muscle fibers and the thick fat cap that bastes it as it grills. It is cooked over wood or charcoal at a moderate distance so the outside crusts slowly instead of scorching, which is the whole point of parrilla technique: low, steady heat and patience rather than a hot quick sear. The only seasoning it needs is coarse salt, added right before it goes on the grill, because the cut is already full of beefy flavor from the fat and connective tissue. Chimichurri, made fresh with parsley, oregano, garlic, vinegar and olive oil, is spooned on after the meat rests, never cooked into it. Sliced thin against the grain, the finished vacio should show a deep brown crust, a pink center and a puddle of its own juices on the board. This is the centerpiece of an asado, the Sunday ritual that structures family life across Argentina, and it is meant to be eaten slowly with bread, a simple salad and a glass of Malbec.

재료

서브 4

• 2 lb옆구리 스테이크 (바시오 컷)(가능하면 지방 캡이 손상되지 않은 상태에서)
• 2 tbsp굵은 바다 소금
• 1 cup평평한 파슬리(치미추리용으로 잘게 썬 것)
• 4 cloves마늘(다진 것)
• 2 tbsp말린 오레가노
• 0.5 cup올리브 오일
• 3 tbsp레드 와인 식초
• 1작은 빨간 칠레(잘게 다진 것, 선택 사항)
• 1 loaf딱딱한 빵(봉사를 위해)

조리법

1. 1

   스테이크를 실온에 꺼내두세요

   Remove the vacio from the fridge 45 minutes before grilling and pat it dry.

2. 2

   2구역 화재를 일으키세요

   Light charcoal or wood and let it burn down to steady embers with one hotter side and one cooler side.

3. 3

   소금을 넉넉히 뿌린다

   Season both sides heavily with coarse salt just before the meat hits the grill.

4. 4

   낮고 천천히 굽는다

   Cook fat-side down over medium heat for 12-15 minutes, then flip and cook another 8-10 minutes, moving to the cooler zone if it flares.

   Vacio rewards patience — a slow char builds more flavor than a hot quick sear.

5. 5

   Make the chimichurri

   While the steak cooks, whisk together parsley, garlic, oregano, chile, vinegar and olive oil with a pinch of salt.

6. 6

   휴식과 슬라이스

   Rest the steak 10 minutes, then slice thinly against the grain.

7. 7

   서브하다

   Fan the slices on a board, spoon chimichurri over the top, and serve with bread to mop up the juices.

변형

• •

  куエсутоに参加する必要はなく、куエсутоに参加する必要はありません。シム。

• •

  È重要な点は、プロドトに关する情报を提供するために、ラヴァジオを使用することです。

• •

  È conosciuto da Provolon (プロヴォreータ) или ビティrin・ボイテル。

저장

Leftover steak keeps refrigerated up to 3 days; reheat gently in a low oven or eat cold, thinly sliced, on bread. Chimichurri keeps a week in the fridge in a sealed jar with a film of olive oil on top.

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