Vacio a la Parrilla

Ingredients

• 1 vacio (about 1.5–2 kg), fat cap intact
• Coarse salt
• Chimichurri to serve

Method

1. 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.
2. 2Salt generously, especially the fat cap side.
3. 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.
4. 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.
5. 5Rest 10 minutes. Slice against the grain and serve with chimichurri and a fresh salad.