Vacio – Flank

Vacio is one of the more popular cuts of meat that can be found on the menus of even the tiniest parrilla restaurant. This cut basically consists of the whole flank primal cut, the area where you get flank steaks and flap meat from. Those who are not familiar with vacio might think that the cut needs some serious trimming after bringing it home from the butcher shop. The meat is practically hidden by layers of fat and nerve tissue. But, my meat-loving friends, that is exactly how it is supposed to go on the grill. Although the actual vacio meat is flavorful and juicy on its own, the surrounding fats and tissue greatly enhance the taste while at the same time providing a crunchy exterior; similar to skirt steak. Although not very healthy, that crispy exterior is prized by many.

Photo of uncooked vacio

Buying:

Although all supermarkets sell packaged cuts of vacio, one is better off having it cut to preference by the meat department or at a butcher shop. This allows you to buy the right amount you need as well as to ensure you are getting what you pay for. Many of the packaged versions may appear to contain a lot of meat but looks can be deceiving. When opened, one might discover that they bought a two kilo slab of fat with only enough meat to feed one person.

Cooking:

Before seasoning or cooking, you should lightly score the meat on both sides to prevent it from curling during the cooking process. Most prefer to season vacio only with course salt before tossing it on the grill. If you want to add an extra kick then rub in some chimichurri sauce. Since vacio is a thick cut, you’ll want to have substantial heat from the coals but not too much where the outside is burned to a crisp while the inside is raw. The outer layers of fats and membranes act almost like a heat shield so cooking time will vary depending on thickness. You should only flip the meat once during cooking and use tongs instead of a fork. Some cuts have two layers of meat and they can become easily separated if care is not taken. Vacio is enjoyed best when cooked from medium to done depending on preference. Most cuts tend to remain juicy even when fully cooked, but not overcooked.