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Traditional Argentinean Slow-Grilled Vacío

Name: Traditional Argentinean Slow-Grilled Vacío
Prep time: 10 min
Cook time: 1 h 20 min
Total time: 1 h 30 min
Yield: 12 servings
Ingredients: 2 tbsp Havssalt; 250 ml Vatten; 4 pc Vitlöksklyftor; 2 kg Flankstek

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.

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Traditional Argentinean Slow-Grilled Vacío

schedule

Förberedelsetid 10 min

timer

Tillagningstid 80 min

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Svårighetsgrad Medel

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Näringsinnehåll

per portion

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Kalorier 303 kcal

Protein 35g

Carbs 1g

Fat 17g

Instruktioner

7 steg

Förhindra att skärmen slocknar

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 Havssalt, 250 ml Vatten, 4 pc Vitlöksklyftor

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 Flankstek

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.

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Traditional Argentinean Slow-Grilled Vacío

Förberedelsetid 10 min

Tillagningstid 80 min

Portioner 12

Ingredients

2 tbsp Havssalt

250 ml Vatten

4 pc Vitlöksklyftor

2 kg Flankstek

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 Havssalt, 250 ml Vatten, 4 pc Vitlöksklyftor
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 Flankstek
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.

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