Vacio a la Parrilla (Argentine Grilled Flank Steak)

About This Recipe

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.

Ingredients

Serves 4

• 2 lbflank steak (vacio cut)(with fat cap intact if possible)
• 2 tbspcoarse sea salt
• 1 cupflat-leaf parsley(finely chopped, for chimichurri)
• 4 clovesgarlic(minced)
• 2 tbspdried oregano
• 0.5 cupolive oil
• 3 tbspred wine vinegar
• 1small red chile(finely minced, optional)
• 1 loafcrusty bread(for serving)

Instructions

1. 1

   Bring the steak to room temperature

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

2. 2

   Build a two-zone fire

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

3. 3

   Salt generously

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

4. 4

   Grill low and slow

   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

   Rest and slice

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

7. 7

   Serve

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

Variations

• •

  Swap flank for skirt steak (entrana) for a slightly more tender, faster-cooking alternative.

• •

  Add a spoonful of smoked paprika to the chimichurri for a deeper, smokier note.

• •

  Finish with grilled provolone (provoleta) alongside for a full parrilla spread.

Storage

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.

Frequently Asked Questions