Argentinian Grilled Vacio with Chimichurri

Ingredients

• 1.5 pounds vacio (flank steak), 1.5 to 2 pounds
• 1 teaspoon salt
• ½ teaspoon black pepper
• 2 tablespoons olive oil
• 1 cup fresh parsley, roughly chopped
• ¼ cup fresh oregano leaves (or 1 tablespoon dried)
• 4 cloves garlic, minced until pencil-tip small
• 3 tablespoons red wine vinegar
• ½ cup olive oil
• ¼ teaspoon red pepper flakes

Instructions

1. 1

   Place the chopped parsley, oregano, and minced garlic in a small bowl.

2. 2

   Pour in the red wine vinegar and stir until combined.

3. 3

   Slowly pour in the 0.5 cup olive oil while stirring constantly until the sauce looks uniform and emulsified, about 1 minute.

4. 4

   Stir in the red pepper flakes and taste; adjust salt and pepper if needed. Set the bowl to the side.

5. 5

   Remove the vacio from the refrigerator 20 minutes before cooking so it reaches room temperature.

6. 6

   Pat the beef completely dry on both sides using paper towels; any moisture will prevent a good crust.

7. 7

   Sprinkle 1 teaspoon salt and 0.5 teaspoon black pepper evenly over both sides of the meat.

8. 8

   Heat a grill to high heat (450–500°F). You'll see the grates glow faintly and feel intense heat above them when you hold your hand 2 inches over the surface for 2 seconds.

9. 9

   Rub 2 tablespoons olive oil onto both sides of the vacio.

10. 10

    Place the vacio on the hottest part of the grill and do not move it for 4–5 minutes until the surface turns deep brown with charred lines.

11. 11

    Flip the vacio and grill the other side for another 4–5 minutes until it reaches the same deep brown color.

12. 12

    Using an instant-read thermometer inserted into the thickest part of the meat (without touching bone or fat), check the internal temperature: 130–135°F for medium-rare, 135–145°F for medium.

13. 13

    Transfer the vacio to a clean cutting board and let it rest, uncovered, for 5–8 minutes so the juices redistribute throughout the meat.

14. 14

    Locate the grain of the meat (long fibers running across the flat surface). Hold the knife at a slight angle and slice against the grain (perpendicular to the fibers) into 0.5-inch-thick strips.

15. 15

    Arrange the sliced vacio on a platter and drizzle 2–3 tablespoons of the chimichurri over the top in a thin stream.

16. 16

    Serve the remaining chimichurri in a small bowl alongside the beef for guests to add more to taste.

Tools you’ll need

• small bowl for chimichurri
• paper towels
• grill or grill grates
• grill thermometer or instant-read thermometer
• cutting board
• sharp chef's knife
• platter
• spoon

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