Vacío substitutes

Both are thin, flat cuts from the belly area suited to quick cooking or stuffing, but matambre is taken from between the skin and ribs and is thinner than flank steak.

Both are the flank/bottom-sirloin flap grilled over fire — fraldinha in Brazilian churrasco, vacío in Argentine asado. Same general cut, sister traditions.

Very similar cuts from the flank area — bavette d'aloyau is slightly more tender and from higher up the flank, while American flank steak is from lower down.

Similar cooking applications and the need to slice against the grain, but different muscles — flank is broad and flat while hanger is thick and cylindrical.

The same flank muscles (NAMP 193). Vacío is the Argentine cut, grilled whole on the asado; Mexican falda is simmered in caldo de res or shredded as falda deshebrada.

Both are flat, fibrous cuts from the belly area suited to marinating and slicing thinly, but flank is leaner and milder while skirt has more fat and a more intense flavour.

Both are thin abdominal-wall cuts with a layer of fat through them; vacío is the Argentine parrilla analogue to the Mexican taquería cut.