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Vacío a la Parrilla

Serves 6 Entree gluten-free, dairy-free, meat

Vacío a la Parrilla

Vacío a la Parrilla embodies the heart of Argentine grilling, celebrated from the bustling streets of Buenos Aires to the vast pampas of the interior. This cut is a staple at asados, Argentina's cherished social barbecues, where friends and family gather around the grill to enjoy the simple pleasures of life. Vacío's appeal lies in its versatility and the way it transforms over the flames, making it a beloved choice for both weekend gatherings and festive occasions.

Grilled vacío boasts a crispy fat cap over tender, juicy meat, with each slice revealing a smoky, savory interior. Slicing across the grain enhances its succulence, making it a standout centerpiece often paired with vibrant salads and crusty bread.

Ingredients

  • 1.5 kg (3.3 lb)vacío (flap or flank with fat cap)
  • to tastecoarse salt

Method

  1. Generously sprinkle coarse salt over the entire surface of the 1.5 kg (3.3 lb) vacío. Make sure to cover both sides, but focus on the meat side more than the fat cap. This will help enhance the meat's natural flavors as it cooks.
  2. Prepare your grill for medium heat. Place the vacío on the grill with the fat side facing the fire. This will allow the fat to render and baste the meat, keeping it moist and flavorful as it cooks.
  3. Grill the vacío over medium heat, turning occasionally to ensure even cooking. Pay attention to the color and texture: the fat should become golden and crispy, while the thickest part of the meat should feel firm but with a slight give when pressed. This process should take about 35 to 40 minutes, but rely on the texture and appearance rather than time alone.
  4. Once the vacío is cooked to your liking, remove it from the grill and let it rest for 10 minutes. This resting period allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful bite.
  5. After resting, slice the vacío across the grain. This means cutting perpendicular to the lines of muscle fibers, which will make the meat more tender and easier to chew.
  6. Serve the sliced vacío with chimichurri on the side. The bright, tangy flavors of the chimichurri complement the rich, savory notes of the grilled meat perfectly.