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Vacío (Argentine Flank Steak)

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description Vacío (Argentine Flank Steak) Overview

Vacío is a boneless cut of beef from the flank or abdominal region of the cow, widely consumed in Argentine and Uruguayan cuisine as a centerpiece of the traditional asado. The cut is characterized by a layer of fat on one side that renders and crisps during cooking, while the meat itself is lean and fibrous. Vacío is typically grilled slowly over moderate heat for several hours to tenderize the muscle. It is commonly served sliced against the grain and is one of the most popular cuts at Argentine barbecues and restaurants.

help Vacío (Argentine Flank Steak) FAQ

What part of the cow does the "vacío" cut come from?

Vacío is a boneless cut of beef that comes from the flank or abdominal region of the cow. It is widely consumed in Argentine and Uruguayan cuisine as a staple of the traditional asado.

How do you cook Argentine vacío for an asado?

Vacío is usually cooked slowly over a low charcoal or wood fire for several hours to break down its tough connective tissues. It features a thick layer of fat on one side that renders and crisps up beautifully during the long cooking process.

Do you marinate vacío before grilling it?

In traditional Argentine barbecue, vacío is usually prepared very simply, seasoned only with coarse salt before going on the grill. The rich, beefy flavor of the meat is meant to shine without heavy marinades or overwhelming spices.

How should vacío be sliced and served?

After resting, the cooked vacío is typically sliced against the grain into thin strips to maximize tenderness. It is traditionally served alongside other grilled meats and classic Argentine sides like chimichurri sauce.

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