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Intermediate

VacĂ­o a la Parrilla

Perfectly grilled flank steak. Crispy on the outside, juicy on the inside.

Prep: 5 min
Cook: 40 min
Servings: 4-6 servings

Ingredients

  • 1.5kg vacĂ­o (flank steak)
  • Coarse salt (sal parrillera)
  • Chimichurri for serving

Instructions

1

Remove vacĂ­o from refrigerator 1 hour before cooking.

2

Prepare your fire and let coals turn gray.

3

Season generously with coarse salt on both sides.

4

Place fat-side down over medium heat.

5

Cook for 20-25 minutes without moving.

6

Flip and cook meat-side down for another 15-20 minutes.

7

The exterior should be crispy, interior pink (medium).

8

Rest for 10 minutes before slicing.

9

Slice against the grain and serve with chimichurri.

Chef's Tips

  • Always start fat-side down to render and crisp the fat
  • Don't rush - low and slow gives the best results
  • The fat cap should be golden and crispy when done