Argentine grilled flank steak, salted simply and finished with chimichurri, the way it comes off a real parrilla.
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.
Serves 4
Remove the vacio from the fridge 45 minutes before grilling and pat it dry.
Light charcoal or wood and let it burn down to steady embers with one hotter side and one cooler side.
Season both sides heavily with coarse salt just before the meat hits the grill.
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.
While the steak cooks, whisk together parsley, garlic, oregano, chile, vinegar and olive oil with a pinch of salt.
Rest the steak 10 minutes, then slice thinly against the grain.
Fan the slices on a board, spoon chimichurri over the top, and serve with bread to mop up the juices.
Buy vacio with the fat cap on if your butcher carries it — that fat bastes the meat as it renders.
Salt only right before grilling; salting hours ahead draws out moisture you want to keep.
Let the chimichurri sit at least 20 minutes before serving so the garlic mellows and the flavors marry.
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.
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.
Asado has been Argentina's defining culinary ritual since the cattle-ranching gaucho culture of the 18th and 19th centuries, when vast herds on the pampas made beef cheap and abundant. Vacio became a parrilla favorite because its fat cap and loose grain suit slow wood-fire cooking better than leaner cuts.
Yes — sear it hard in a cast-iron pan for 3-4 minutes per side, then finish in a 400 F oven for 8-10 minutes until it reaches your preferred doneness.
Skirt steak or hanger steak both grill similarly and take chimichurri just as well, though cook times will be slightly shorter.
Vacio has long muscle fibers, so slicing with the grain instead of against it is the most common cause of chewiness — always cut perpendicular to the visible fibers.
Per serving (320g / 11.3 oz) · 4 servings total
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