Argentinian Vacio with Chimichurri
A showstopping Argentinian grilled flank steak with vibrant herb chimichurri sauce. This restaurant-quality dish is surprisingly simple and packed with bold flavor.
- Total time
- 30 min
- Servings
- 2
- Calories
- 520
- Protein
- 48g
Ingredients
- 1.5 lb beef flank steak (vacio cut), about 1.5 inches thick
- 1 teaspoon coarse sea salt
- ½ teaspoon black pepper
- 1 cup fresh parsley, roughly chopped
- 3 clove garlic cloves
- ½ cup olive oil
- 3 tablespoon red wine vinegar
Instructions
- 1
Mince the garlic cloves until the pieces are smaller than a grain of rice, about pencil-tip dots in size.
- 2
Place the chopped parsley and minced garlic into a small bowl; pour in 0.5 cup olive oil and 3 tablespoons red wine vinegar.
- 3
Stir the mixture with a spoon until the parsley, garlic, oil, and vinegar are evenly combined, about 20 seconds; set the bowl aside.
- 4
Remove the vacio steak from the refrigerator and pat it completely dry on both sides with paper towels; this helps it brown better.
- 5
Sprinkle 1 teaspoon coarse sea salt and 0.5 teaspoon black pepper evenly over both sides of the steak, pressing gently so it adheres.
- 6
Heat the grill or grill pan to high heat (you should see smoke or feel intense heat when you hold your hand 2 inches above the grate for 2 seconds).
- 7
Place the steak on the hot grill and leave it untouched for 4 minutes until the surface turns dark brown with grill marks.
- 8
Flip the steak with tongs and cook the second side for 3–4 minutes for medium-rare, until a meat thermometer inserted into the thickest part reads 130°F.
- 9
Transfer the steak to a cutting board and let it rest for 5 minutes; this allows the juices to settle so the meat stays tender and juicy.
- 10
Look at the steak and identify the direction the muscle fibers run; slice straight across the grain (perpendicular to the fibers) into 0.5-inch-thick strips.
- 11
Arrange the sliced steak on a serving plate, drizzle 2–3 tablespoons of chimichurri sauce over the top, and serve the remaining sauce on the side.
Tools you’ll need
- meat thermometer
- grill or grill pan
- tongs
- cutting board
- sharp knife
- paper towels
- small bowl
- spoon
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