A true Argentinian favourite, Vacío Fino is a flavorful and juicy flank steak, known for its rich beefy taste and distinctive grain. It’s the star of many traditional asados, often cooked low and slow over the grill. Leaner than rib cuts but bursting with flavor, this versatile steak can be grilled, roasted, or even sliced thin for stir-fries and fajitas.
Cooking Tips
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Grill (Argentinian Style): Season simply with coarse salt. Grill over medium heat for 15–20 minutes, turning once, until beautifully charred outside and tender inside. Slice thinly against the grain before serving.
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Oven Roast: Marinate with chimichurri or olive oil, garlic, and herbs. Roast at 200°C for 20–25 minutes for medium-rare. Rest 5 minutes before slicing.
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Pan-Seared: Cut into smaller pieces, sear on high heat 3–4 minutes per side, then finish in the oven for perfect doneness.
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Always slice against the grain for tenderness.
Pair with chimichurri, roasted vegetables, or a glass of Malbec for the full Argentinian experience.