Whole vacío

Whole vacío

€111,03
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Whole vacío
  • Whole vacío
Whole vacío

Whole vacío

Flank steak
€111,03 €24,67/kg
Taxes included. Shipping calculated at checkout.

Approx. weight 4,5 kg

Format

Portion€32,07 Whole€111,03
  • Refrigerated delivery24 business hours across the Iberian Peninsula · 48/72 h to the Balearics and France
  • Vacuum-packedMost cuts keep 3-4 weeks in the fridge
  • From Europe (Argentine cut)

The vacío is one of the best-loved cuts of the Argentine asado: a great balance of meat and fat that makes it juicy and full of flavour. Order it as a portion or whole, depending on the size of your barbecue.

How to cook it: this cut rewards patience. On the grill, cook it over medium heat for a good while, fat-side down first so it browns and renders slowly; sear the other side only at the end. It's best at medium, with crisp fat outside and juicy meat inside.

Perfect for: a weekend barbecue with a crowd — it goes a long way and everyone loves it. It also works beautifully roasted low and slow.

Also known as: flank steak (bavette).

How to cook this cut

How to grill vacío: slow and juicy Parrilla⏱ 1 hora o más ▾

Vacío is one of the finest cuts of the Argentine asado, and also one of the most commonly ruined by rushing it. There's only one rule: gentle heat and time. Done properly it comes out golden and crisp outside, juicy and tender inside.

The fire: how to gauge it with your hand

Hold your palm at the height where the meat will sit. If you can stand it for 7 or 8 seconds before pulling away, that's gentle heat: exactly what vacío wants. If you can only manage 3 or 4 seconds, it's too hot — wait, or spread the embers out. Few steady embers beat a big blast of heat.

Does it need marinating or prepping first?

No. Fresh vacío needs no marinade: the membrane covering it holds the juices in during cooking, so don't remove it. Just take it out of the fridge 30–45 minutes ahead so it loses the chill, and salt it with coarse salt as it goes on the grill.

Cooking it, step by step

  • Start with the membrane side facing the embers. That's where it spends most of its time: 60 to 80 minutes over gentle heat for a whole piece.
  • Turn it once only, when you see the juices starting to surface on top and the membrane is golden and crisp.
  • Give it another 20 to 30 minutes on the second side, until it feels firm but still gives a little in the centre.
  • Let it rest for 5 minutes before slicing, always against the grain.

Common mistakes

High heat to "speed things up" (burnt outside, raw inside), turning it over and over, and piercing it with a fork — use tongs and the juices stay in. If there's any left, cold in a sandwich the next day is a classic.

Vacío in the oven: when there's no grill Horno⏱ 1 hora o más ▾

You don't always have a grill, and vacío in the oven works far better than people expect. The logic is the same: low temperature and time. The difference is there's no fire to watch.

Before it goes in

Take it out of the fridge 30 minutes ahead and salt it with coarse salt on both sides. Don't remove the membrane: in the oven it does the same job as on the grill, holding the juices in.

Cooking it

  • Oven at 160 °C, with the piece in a roasting tin, membrane facing up.
  • Cover with foil and leave it for 2 hours. No peeking every ten minutes: each time you open the door you lose 20 °C.
  • Uncover and turn it up to 200 °C for the last 20 minutes, so the membrane browns and crisps.
  • Rest for 10 minutes before slicing, against the grain.

Use the juices

There's a concentrated juice left in the bottom of the tin that is pure flavour. Pour it into a small pan, reduce it for two minutes over high heat and spoon it over the slices. It's the thing that gets the result closest to an asado.

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