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Vacío a la Parrilla
The art of grilling flank steak Argentine-style. Crispy fat, juicy meat, pure perfection.
Prep: 5 min
Cook: 40 min
Serves: 4-6 servings
Intermediate
Ingredients
- 1 whole vacío (flank steak), about 1.5kg
- Coarse salt (sal parrillera)
- Chimichurri for serving
Instructions
- 1Remove meat from refrigerator 1 hour before cooking.
- 2Build a fire and let it burn down to hot coals.
- 3Season the meat generously with coarse salt on both sides.
- 4Place fat-side down on the grill over medium heat.
- 5Cook for 20-25 minutes without moving, letting the fat render and crisp.
- 6Flip to the meat side and cook for another 15-20 minutes.
- 7Check for doneness—it should be medium to medium-rare inside.
- 8Rest for 10 minutes before slicing against the grain.
- 9Serve with chimichurri.
Pro Tips
- 💡Fat side down first is crucial—it protects the meat and gets crispy
- 💡Don't flip too early—wait for a good crust to form
- 💡The thin end will cook faster than the thick end
- 💡Always slice against the grain for tender bites
Perfect Pairing
Wine
Malbec, preferably from Mendoza
Serve With
- Chimichurri
- Grilled vegetables
- Ensalada criolla