Vacío is one of the most iconic cuts of Argentine barbecue: it comes from the flank area of the hindquarter, between the false ribs and the hip, and stands out for its fibrous, juicy texture with a layer of fat on one side.
Unlike other cuts, vacío is always grilled whole, never sliced into pieces before hitting the grill, and getting it just right depends on respecting the cooking time on each side and letting it rest before carving.
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Argentine Grilled Flank Steak
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Main Course
- Cuisine: Argentine
Description
A fibrous, juicy cut from the hindquarter, grilled whole with its fat cap for a classic Argentine barbecue main.
Ingredients
- 2 kg of whole vacío (flank steak), with its fat cap (one whole piece)
- to taste of coarse salt
- 2 tablespoons of olive oil (optional)
- 1 clove of garlic, finely chopped (optional)
- 1 of bay leaf, chopped (optional)
Instructions
- Bring the meat to room temperature, take the vacío out of the fridge a couple of hours before cooking so it cooks evenly.
- Get the embers ready, light the charcoal or wood ahead of time until you have an even bed of embers with no direct flame.
- Season the meat, generously salt both sides of the vacío with coarse salt right before placing it on the grill.
- Cook fat-side down, place the vacío on the grill fat-side down and cook over medium heat for about 20 minutes without moving it.
- Flip the meat, turn the vacío over and cook the other side for another 20 minutes, until it reaches your desired doneness.
- Rest and serve, remove the vacío from the grill, let it rest for 10 minutes before slicing against the grain; if you like, drizzle it with a mix of oil, garlic, and bay leaf before serving.
Grilling tips
- Always buy vacío whole: slicing it before grilling makes it lose juices during cooking.
- Don’t trim off all the fat, just the excess: it protects the meat and adds flavor while it cooks.
- Slicing against the grain after resting is what keeps it tender when you bite into it.
- If the fire is running too hot, raise the grill grate instead of cutting the cooking time short.
Traditional variations
- Some grill masters marinate the vacío a few hours ahead with salt, garlic, and herbs before grilling.
- It’s also common to finish it with a drizzle of oil infused with pepper, garlic, and bay leaf right as it comes off the grill.
How to serve
Vacío is served freshly sliced, as the main dish of any Argentine asado.
It’s traditionally paired with chimichurri, crusty bread, and a simple salad.
Recommended sides
- Chimichurri
- Crusty bread
- Mixed salad
- Ash-roasted potatoes
Did you know?
Vacío is considered almost a trademark cut of Argentine barbecue: its name comes from its anatomical location, in the flank area of the hindquarter that is “empty” of bones.
Unlike bone-in cuts like tira de asado, vacío stands out for its distinctive fibrous texture, which is especially noticeable when it’s sliced against the grain to serve.
Frequently Asked Questions
Because slicing it before grilling causes it to lose juices during cooking and dry out. Cooking it whole lets it brown evenly while staying juicy inside.
You start fat-side down, in contact with the heat, for about 20 minutes; then flip it to finish cooking on the other side.
Resting lets the juices redistribute inside the meat instead of escaping when it's cut right off the grill, keeping it more tender and juicy.
Vacío is a boneless cut with a fibrous texture that's grilled whole; tira de asado, on the other hand, keeps the bone and is cut into crosswise strips before serving.
