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Vacio — the Argentine flank — is prized for its thick fat cap and deep beefy flavour. A slow grill over low embers renders the fat and creates an almost crackling-like exterior.
Serves 4–6 peoplePrep 10 minCook 1 hr
What to ask for
This recipe calls for Vacío. Can't get it where you are?
Ingredients & method
Ingredients
- 1 vacio (about 1.5–2 kg), fat cap intact
- Coarse salt
- Chimichurri to serve
Method
- 1Bring the vacio to room temperature for 1 hour. Score the fat cap in a crosshatch pattern, cutting through to the meat without going deep.
- 2Salt generously, especially the fat cap side.
- 3Cook fat-cap-down over medium-low coals for 30–35 minutes until the fat renders and begins to crisp. The heat should be gentle — no flames.
- 4Flip and cook the meat side for 20–25 minutes. The vacio is traditionally served at medium to medium-well — the fat must be fully rendered.
- 5Rest 10 minutes. Slice against the grain and serve with chimichurri and a fresh salad.
Cook this well
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Chef's tip
In Buenos Aires, vacio is considered superior to bife de chorizo for its depth of flavour — the fat cap is the prize, not a problem to trim.
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