📝 About This Recipe
Deep from the pampas of Rio Grande do Sul, Vazio is the quintessential cut of the Brazilian South, prized for its intense beefy flavor and incredibly juicy texture. While often confused with flank steak in North America, this cut includes the thin flank and a layer of fat that, when grilled over high heat, creates a decadent crust. This recipe honors the traditional 'Gaúcho' method, using minimal seasoning to let the quality of the beef shine, complemented by a vibrant, hand-chopped Chimichurri.
🥗 Ingredients
The Star of the Show
- 2.5 pounds Vazio (Flank Steak) (Look for a piece with a consistent thickness and a thin fat cap if possible)
- 3 tablespoons Sal Grosso (Brazilian Coarse Rock Salt) (Or high-quality Kosher salt)
- 1 tablespoon Neutral Oil (Grapeseed or Avocado oil for brushing the grates)
Authentic Chimichurri Sauce
- 1 cup Fresh Flat-Leaf Parsley (Finely minced)
- 4 pieces Garlic Cloves (Very finely grated or minced)
- 1 teaspoon Dried Oregano
- 1/2 teaspoon Red Chili Flakes (Adjust for desired heat)
- 2 tablespoons Red Wine Vinegar (High quality)
- 1/2 cup Extra Virgin Olive Oil (Cold pressed)
- 1 tablespoon Fresh Lemon Juice
- 1/2 teaspoon Fine Sea Salt (To taste)
- 1/4 teaspoon Black Pepper (Freshly cracked)
👨🍳 Instructions
-
1
Remove the Vazio from the refrigerator at least 45-60 minutes before cooking to bring it to room temperature; this ensures even cooking throughout the meat.
-
2
Prepare the Chimichurri by combining the minced parsley, garlic, oregano, and chili flakes in a small bowl. Whisk in the red wine vinegar, lemon juice, and olive oil. Let this sit at room temperature while you grill to allow the flavors to marry.
-
3
Pat the steak extremely dry on both sides using paper towels. Moisture is the enemy of a good sear.
-
4
Prepare your grill for high-heat direct cooking. If using charcoal, wait until the coals are glowing red and covered with a thin layer of grey ash. You should only be able to hold your hand over the grate for 2 seconds.
-
5
Just before grilling, generously coat the meat with the Sal Grosso. Press the salt into the fibers of the meat. In Southern Brazil, we don't use pepper or rubs on the meat itself—only salt.
-
6
Lightly oil the grill grates using a folded paper towel dipped in neutral oil held by tongs.
-
7
Place the Vazio on the hottest part of the grill. If there is a fat cap, start with the fat side down to render it slightly. Sear for 4-5 minutes without moving it to develop a deep, mahogany crust.
-
8
Flip the steak using tongs (never a fork, as you don't want to pierce the meat and lose juices). Grill the second side for another 4-5 minutes.
-
9
Use an instant-read thermometer to check for doneness. For the perfect medium-rare, aim for an internal temperature of 130°F (54°C). Vazio is best served medium-rare to medium; if overcooked, it can become tough.
-
10
Once the target temperature is reached, remove the steak from the grill and place it on a warm platter or cutting board.
-
11
Tapping the meat: Use the back of a knife to gently tap the steak, knocking off any excess large grains of salt that haven't dissolved.
-
12
Crucial Step: Let the meat rest undisturbed for at least 10 minutes. This allows the muscle fibers to relax and the juices to redistribute.
-
13
Identify the grain of the meat (the direction the muscle fibers run). Slice the Vazio thinly *against* the grain at a slight diagonal angle. This is the secret to a melt-in-your-mouth texture.
-
14
Arrange the slices on a platter and drizzle a small amount of the Chimichurri over the top, serving the rest in a bowl on the side.
💡 Chef's Tips
Always slice against the grain; because Vazio has long, distinct muscle fibers, slicing with the grain will make it chewy. If using a gas grill, ensure it is preheated for at least 15 minutes on the highest setting to mimic a charcoal sear. Don't salt the meat too early; doing so more than 10 minutes before grilling can draw out moisture and prevent a proper crust. If you can't find Sal Grosso, use Maldon sea salt flakes as a finishing salt after cooking instead of standard table salt. For an authentic touch, use a 'parrilla' style grill if available to get that distinct smoky, wood-fired flavor.
🍽️ Serving Suggestions
Serve with traditional Arroz Carreteiro (Gaucho-style rice) for a full Brazilian experience. Pair with a side of Farofa (toasted cassava flour) to add a delightful crunch to each bite. A fresh tomato and onion salad (Vinagrete) provides a bright acidity that cuts through the richness of the beef. For a beverage, a bold Brazilian Cabernet Sauvignon or a classic Caipirinha with lime is the perfect match. Grilled polenta squares or thick-cut yuca fries make excellent starchy accompaniments.