Argentinean BBQ Flank (Vacío): Recipe

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argentinean bbq flank vacio recipe

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argentinean bbq flank vacio recipe

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argentinean bbq flank vacio recipe

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argentinean bbq flank vacio recipe

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argentinean bbq flank vacio recipe

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argentinean bbq flank vacio recipe

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RECIPES | We purchased this cut of flank on the suggestion of our local butcher who didn’t have any tri tip on hand. Argentinean BBQ Flank (Vacio) is a flank primal cut of beef, but different than the usual flank you buy in that it hangs beneath the cow’s loin and is cushioned by the cow’s belly, hence the large layer of fat on one side. It’s very popular in Argentina, where’s it’s seasoned simply and cooked on the asado, so we thought we’d give it a go and cook up an Argentinean themed dinner.


Preparation Time: 10 minutes / Cooking Time: 1 hour, 20 minutes / Serves: 12-16


Ingredients

  • 1 cup (250ml) tap water, room temperature
  • 4 garlic cloves, minced
  • 2 tbsp (30g) coarse salt or salt flakes
  • 2kg vacio

Method

  1. A few hours before you intend too cook the meat, make some salt brine by adding the garlic and salt to the water. Give it a little stir (the salt doesn’t need to dissolve) and set aside.
  2. Take the meat out of the fridge about an hour before you intend to cook it to get it to room temperature.
  3. Prepare the charcoal for your BBQ according to the BBQ’s instructions. Once the coals are hot, baste the meat with the salt brine and put it into your BBQ. You should be aiming for a consistent temperature of around 180-190°F (82-88°C).
  4. After 40 mins, about halfway through the cook, baste the meat with the salt brine again.
  5. When the internal temperature of the meat has reached 130°F (54°C) after about 80 mins of cooking, take it out of the BBQ and wrap it in foil. Let it rest for about 30 mins.
  6. Slice the meat against the grain, and serve with chimichurri.

Notes

It’s important to let the meat get to room temperature before barbecuing and to let it rest properly for the full amount of time. It has a noticeable effect on the tenderness of the meat.

This recipe was cooked in a Pit Barrel Cooker hence the beef was hung. If you are using a kettle BBQ you will want to cook the beef indirectly on the grill. For this method ensure half of the charcoal is on either side of the barbecue, not in the middle.

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Paul
Paul
Paul founded The City Lane back in 2009 as a place to share photos of his travels around Europe with friends and family. The City Lane might have changed quite a lot since those early days but one thing that’s remained constant is Paul’s passion for food, travel and culture, and a desire to photograph and write about his experiences. Paul has a strong inquisitive nature that drives him to look beneath the surface in order to discover what really makes a city and its people tick, and what better way to do this than over a good meal or drink, with a city’s locals, at places that people who live in that city actually frequent. Paul is also a co-host of The Brunswick Beer Collective, a podcast that may or may not actually be about beer.

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