Dish

Vacío

Flank steak

Vacío comes from the flank of the cow and is a lean cut of meat. It has a rich, beefy flavor and a tender texture. To prepare vacío, it is best to marinate it for several hours before grilling or roasting. This will help to tenderize the meat and infuse it with flavor. Once cooked, vacío can be sliced thinly and served with chimichurri sauce or other condiments.

Cuisine of the Americas› South American cuisine› Argentinian cuisine

Meat Dish› Meat Cut

Origins and history

Vacío is a traditional cut of beef in Argentina and Uruguay, where it is often served at asados (barbecues). It is believed to have originated in Argentina in the early 20th century.

Dietary considerations

Vacío is a high-protein dish that is suitable for those following a low-carb or keto diet. However, it is not suitable for vegetarians or vegans.

Variations

There are many variations of vacío, depending on the marinade or seasoning used. Some recipes call for a simple marinade of olive oil, garlic, and herbs, while others use more complex spice blends.

Presentation and garnishing

Vacío can be presented on a large platter, sliced thinly and arranged in a fan shape. It can be garnished with fresh herbs or a sprinkle of sea salt.

Tips & Tricks

To ensure that vacío is cooked to perfection, use a meat thermometer to check the internal temperature. It should be cooked to medium-rare (130-135°F) for the best flavor and texture.