Argentinian Grilled Vacío with Chimichurri Sauce

Ingredients

• 2 pounds (900g) Vacío (flank steak) 2 pounds (900g) Vacío (flank steak)
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 tablespoons fresh parsley, finely chopped 2 tablespoons fresh parsley, finely chopped
• 1 tablespoon dried oregano 1 tablespoon dried oregano
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1/4 cup (60ml) olive oil 1/4 cup (60ml) olive oil
• Chimichurri sauce: Chimichurri sauce:
• 1 cup (30g) fresh parsley, finely chopped 1 cup (30g) fresh parsley, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 tablespoons red wine vinegar 2 tablespoons red wine vinegar
• 1/4 cup (60ml) olive oil 1/4 cup (60ml) olive oil
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 1/4 teaspoon red pepper flakes (optional) 1/4 teaspoon red pepper flakes (optional)

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat: 24g (Saturated Fat: 6g)
• Carbohydrates: 2g (Sugars: 0g)
• Protein: 32g
• Fiber: 0g
• Salt: 1.2g

Preparation

1. 1.
   In a bowl, combine the minced garlic, chopped parsley, dried oregano, paprika, ground cumin, salt, black pepper, and olive oil to make the marinade.
2. 2.
   Place the Vacío (flank steak) in a shallow dish and pour the marinade over it. Rub the marinade into the meat, ensuring it is evenly coated. Cover the dish and refrigerate for at least 2 hours, or overnight for best results.
3. 3.
   Preheat the grill to medium-high heat.
4. 4.
   Remove the Vacío from the marinade and let any excess marinade drip off.
5. 5.
   Place the Vacío on the grill and cook for about 5-7 minutes per side for medium-rare, or adjust the cooking time according to your desired level of doneness.
6. 6.
   While the Vacío is grilling, prepare the chimichurri sauce. In a bowl, combine the chopped parsley, minced garlic, red wine vinegar, olive oil, salt, black pepper, and red pepper flakes (if using). Mix well to combine.
7. 7.
   Once the Vacío is cooked to your liking, remove it from the grill and let it rest for a few minutes. This allows the juices to redistribute and ensures a tender steak.
8. 8.
   Slice the Vacío against the grain into thin strips. Serve it with the chimichurri sauce on the side.

Treat your ingredients with care...

• Vacío (flank steak) — Make sure to marinate the Vacío for at least 2 hours or overnight to allow the flavors to develop and tenderize the meat.

Tips & Tricks

• For an extra kick of heat, add red pepper flakes to the marinade or chimichurri sauce.
• Let the Vacío rest after grilling to allow the juices to redistribute, resulting in a more tender and flavorful steak.
• Serve the Vacío with traditional Argentinian sides like grilled vegetables, roasted potatoes, or a fresh green salad.
• If Vacío is not available, you can substitute it with skirt steak or hanger steak for a similar flavor and texture.
• Adjust the cooking time based on the thickness of the steak and your preferred level of doneness.

Serving advice

Serve the Grilled Vacío with a generous drizzle of chimichurri sauce on top. Accompany it with grilled vegetables and roasted potatoes for a complete and satisfying meal.

Presentation advice

Arrange the sliced Grilled Vacío on a platter, garnish with fresh parsley, and serve the chimichurri sauce in a small bowl on the side. This vibrant and colorful presentation will entice your guests.