📝 About This Recipe
Vacío is the undisputed king of the Argentine asado, prized for its thin layer of external fat and deep, beefy flavor that rivals ribeye. This cut, taken from the flank/belly area, features a unique texture that becomes incredibly tender and juicy when cooked low and slow over embers. Paired with a vibrant, hand-chopped chimichurri, this recipe brings the smoky soul of a Buenos Aires parrilla right to your backyard.
🥗 Ingredients
The Meat
- 3-4 pounds Vacío (Beef Flap Steak) (whole piece with the fat cap intact; at room temperature)
- 2-3 tablespoons Sal Parrillera (Coarse Sea Salt) (high-quality coarse salt is essential for the crust)
Traditional Chimichurri Sauce
- 1 bunch Fresh Flat-Leaf Parsley (very finely chopped, no stems)
- 2 tablespoons Fresh Oregano (finely chopped (or 1 tbsp dried))
- 4-5 pieces Garlic Cloves (minced into a paste)
- 1 tablespoon Red Chili Flakes (Ají Molido) (adjust for heat preference)
- 1/4 cup Red Wine Vinegar (high quality)
- 1/2 cup Extra Virgin Olive Oil (smooth, buttery profile)
- 2 tablespoons Warm Water (to hydrate the spices)
- 1 teaspoon Kosher Salt and Black Pepper (to taste)
👨🍳 Instructions
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1
Remove the vacío from the refrigerator at least 45-60 minutes before cooking to ensure it reaches room temperature, which allows for even heat penetration.
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2
Prepare your grill for two-zone cooking. If using charcoal or wood, wait until the coals are covered in a thin layer of grey ash. You want a medium-low heat (you should be able to hold your hand 5 inches above the grate for 7-8 seconds).
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3
Prepare the chimichurri: In a small bowl, combine the dried chili flakes and oregano with 2 tablespoons of warm water. Let sit for 5 minutes to bloom the flavors.
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4
Whisk in the minced garlic, chopped parsley, red wine vinegar, and salt. Slowly stream in the olive oil while stirring. Let the sauce sit at room temperature while the meat cooks.
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5
Pat the meat completely dry with paper towels. Do not trim the fat or the thin membrane (the 'cuero') on the other side; this protects the meat and adds flavor.
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6
Generously season both sides of the vacío with the coarse sea salt. Press the salt into the meat gently so it adheres.
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7
Place the meat on the grill fat-side down over the medium-low heat zone. This is the 'slow and steady' phase where the fat renders and crisps.
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8
Grill the fat side for approximately 40-45 minutes. Do not be tempted to move it frequently; let the heat work its magic until the fat is golden brown and crispy.
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9
Flip the meat carefully using tongs. Cook the second side for another 20-25 minutes. If you encounter flare-ups from the rendering fat, move the meat to the cooler side of the grill momentarily.
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10
Use an instant-read thermometer to check for doneness. For a perfect medium-rare, pull the meat when it hits 130°F (54°C). The temperature will rise slightly during resting.
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11
Transfer the vacío to a wooden cutting board. This is the most critical step: let it rest, uncovered, for 10-15 minutes to allow the juices to redistribute.
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12
Identify the grain of the meat. Vacío has a very distinct grain direction. Slice the meat against the grain into 1/2-inch thick strips.
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13
Arrange the slices on a warm platter and spoon a generous amount of the chimichurri over the top, serving the remainder in a bowl on the side.
💡 Chef's Tips
Always use coarse salt (sal parrillera) as fine table salt will make the meat too salty without creating the signature crust. Never trim the thin, silver-skin membrane on the bottom side; when grilled, it becomes incredibly crispy and is considered a delicacy. If the meat is too long for your grill, you can curve it into a 'C' shape rather than cutting it; keeping it whole preserves the moisture. Avoid using a fork to turn the meat, as piercing it will cause the precious juices to escape. For the best chimichurri, chop everything by hand with a sharp knife instead of using a food processor to avoid a bitter, oxidized paste.
🍽️ Serving Suggestions
Serve with 'Papas a la Provenzal' (crispy fried potatoes tossed in garlic and parsley). A classic 'Ensalada Mixta' of butter lettuce, vine-ripened tomatoes, and thinly sliced white onions. Pair with a bold Argentine Malbec or a structured Cabernet Sauvignon to cut through the richness of the beef fat. Warm crusty baguette slices on the grill to soak up the meat juices and extra chimichurri. Finish the meal with a traditional flan with dulce de leche for the full asado experience.