Castilian-Manchego Style Vacío Asado

Ingredients

In this adaptation, the original Argentinian vacío is transformed into a Castilian-Manchego delight by incorporating traditional Spanish spices and herbs. The grilling technique remains the same, but the flavor profile is enhanced with the addition of garlic, paprika, and oregano, giving the dish a distinct Spanish twist. We alse have the original recipe for Vacío, so you can check it out.

• 1.5 kg (3.3 lbs) vacío (flank steak) 1.5 kg (3.3 lbs) vacío (flank steak)
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 tablespoons smoked paprika 2 tablespoons smoked paprika
• 1 tablespoon dried oregano 1 tablespoon dried oregano
• 2 tablespoons olive oil 2 tablespoons olive oil
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat (total, saturated): 25g, 8g
• Carbohydrates (total, sugars): 2g, 0g
• Protein: 40g
• Fiber: 0g
• Salt: 1g

Preparation

1. 1.
   In a small bowl, combine the minced garlic, smoked paprika, dried oregano, olive oil, salt, and pepper.
2. 2.
   Rub the marinade all over the vacío, ensuring it is evenly coated. Let it marinate in the refrigerator for at least 2 hours, or overnight for maximum flavor.
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 6-8 minutes per side, or until desired doneness is reached.
6. 6.
   Remove the vacío from the grill and let it rest for a few minutes before slicing.
7. 7.
   Slice the vacío against the grain and serve hot.

Treat your ingredients with care...

• Vacío — Make sure to marinate the vacío for at least 2 hours to allow the flavors to penetrate the meat and tenderize it further.

Tips & Tricks

• For an extra smoky flavor, add a handful of soaked wood chips to the grill while cooking the vacío.
• Serve the vacío with a side of chimichurri sauce for a burst of freshness and tanginess.
• If you prefer a spicier kick, add a pinch of cayenne pepper to the marinade.
• Letting the vacío rest after grilling allows the juices to redistribute, resulting in a more tender and flavorful meat.
• Serve the vacío with roasted potatoes and a crisp green salad for a complete meal.

Serving advice

Serve the Castilian-Manchego Style Vacío Asado hot off the grill, sliced against the grain to maximize tenderness. Pair it with a side of chimichurri sauce and your favorite roasted vegetables for a satisfying and flavorful meal.

Presentation advice

Arrange the sliced vacío on a platter, garnished with fresh herbs such as parsley or thyme. Drizzle some chimichurri sauce over the meat for an added pop of color. Serve with the side dishes on separate plates to create an inviting and visually appealing presentation.