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Traditional Argentinean Slow-Grilled Vacío

A true masterpiece of the Argentine asado, this slow-grilled vacio captures the rustic soul of the Pampas. The meat is tenderized by a simple garlic-infused brine, allowing the deep, natural beef flavors to shine through without being overshadowed. Patience is the secret ingredient here, as the beef roasts gently over glowing coals until it reaches succulent, medium-rare perfection. It is a dish meant for long afternoons and shared stories, best served with a punchy chimichurri.

Created by Flavrloop

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Traditional Argentinean Slow-Grilled Vacío

schedule

Prep Time 10 min

timer

Cook Time 80 min

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Difficulty Medium

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Servings 12

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Nutrition Facts

per serving

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Calories 303 kcal

Protein 35g

Carbs 1g

Fat 17g

Instructions

7 steps

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A few hours before you plan to cook, prepare a traditional 'salmuera' or salt brine. Combine room-temperature water with minced garlic and sea salt in a bowl; stir briefly, though the salt does not need to dissolve completely.

2 tbsp Sea salt, 2.5 dl Water, 4 pc Garlic cloves

Take the meat out of the refrigerator approximately one hour before cooking to allow it to reach room temperature, ensuring an even cook.

2 kg Flank steak

Prepare your charcoal grill for a consistent medium-low heat. Once the coals are ready, baste the entire piece of meat generously with the prepared garlic brine.

Place the meat on the grill, aiming for a consistent ambient temperature around 82-88°C (180-190°F). Baste the meat again with the brine after about 40 minutes, which is roughly halfway through the cooking process.

Continue roasting until the internal temperature of the beef reaches 54°C (130°F). This usually takes about 80 minutes in total.

Remove the meat from the grill and wrap it tightly in aluminum foil. Let it rest for at least 30 minutes to allow the juices to redistribute for maximum tenderness.

Unwrap the beef and slice it thinly against the grain. Serve the succulent slices immediately, ideally with a fresh chimichurri sauce.

All done!

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Flavrloop

105 min • Medium

Traditional Argentinean Slow-Grilled Vacío

Prep Time 10 min

Cook Time 80 min

Servings 12

Ingredients

2 tbsp Sea salt

2.5 dl Water

4 pc Garlic cloves

2 kg Flank steak

Nutrition Facts

Calories 303 kcal

Protein 35g

Carbohydrates 1g

Fat 17g

Instructions

1.
A few hours before you plan to cook, prepare a traditional 'salmuera' or salt brine. Combine room-temperature water with minced garlic and sea salt in a bowl; stir briefly, though the salt does not need to dissolve completely.

2 tbsp Sea salt, 2.5 dl Water, 4 pc Garlic cloves
2.
Take the meat out of the refrigerator approximately one hour before cooking to allow it to reach room temperature, ensuring an even cook.

2 kg Flank steak
3.
Prepare your charcoal grill for a consistent medium-low heat. Once the coals are ready, baste the entire piece of meat generously with the prepared garlic brine.
4.
Place the meat on the grill, aiming for a consistent ambient temperature around 82-88°C (180-190°F). Baste the meat again with the brine after about 40 minutes, which is roughly halfway through the cooking process.
5.
Continue roasting until the internal temperature of the beef reaches 54°C (130°F). This usually takes about 80 minutes in total.
6.
Remove the meat from the grill and wrap it tightly in aluminum foil. Let it rest for at least 30 minutes to allow the juices to redistribute for maximum tenderness.
7.
Unwrap the beef and slice it thinly against the grain. Serve the succulent slices immediately, ideally with a fresh chimichurri sauce.

Printed from Flavrloop

Instructions

All done!

Reviews & Ratings

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Traditional Argentinean Slow-Grilled Vacío

Ingredients

Nutrition Facts

Instructions