Dinner · 90 min · argentinian

Vacío a la Parrilla

This is the kind of Argentinian dinner you’ll make on repeat — flank steak and coarse salt, 90 minutes, big payoff.

✓ USDA-verified nutrition data

Ingredients

• 2.5 lb Flank steak
• 2 tbsp Coarse salt
• 1/2 cup Chimichurri
• 1 Lemon

Steps

1. Score the fat cap in a light crosshatch so it renders evenly and the meat does not curl.
2. Salt generously and grill fat-side down first over medium coals 25 minutes, then flip and grill 25 minutes more.
3. Move to the cool side with the lid on for 10 minutes to finish gently — vacío punishes rushing.
4. Rest 10 minutes, slice thin against the grain, and finish with chimichurri and a squeeze of lemon.
5. Leftover vacío makes the finest steak sandwiches the next day — slice thin and pile on crusty bread.

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