Vacio is the heart of an Argentine Asado. It possesses a thick fat cap and a tough membrane that requires slow, low-heat charcoal roasting to render without burning.

Master Rule: Cooking Vacio like a normal flank steak over high heat will result in unchewable rubber. It requires 90 minutes of ambient charcoal heat.

Configure Parameters

3.5 lbs
275 °F

Calculated Targets

Total Cook Time
95 mins
Patience is required to break down the exterior fascia.
Fat Cap Render
Crispy
Internal Doneness
Medium
Membrane Status
Edible Crunch
A contextual tip that changes based on input values.

Argentine Asado Fire Management

Hand Test (Over Coals) Approx Temp Vacio Result
10 Seconds 250°F Perfect slow render
7 Seconds 300°F Good, keep watch
4 Seconds 400°F Will burn the fat cap
2 Seconds 500°F+ Ruined / Flare-ups

Precision Master Protocol

  1. 1
    Step 1: Do not trim the fat or the membrane. Score the fat side lightly in a diamond pattern.
  2. 2
    Step 2: Season aggressively with coarse salt (Sal Parrillera) only.
  3. 3
    Step 3: Prepare a bed of embers. You should be able to hold your hand over the grate for 8-10 seconds.
  4. 4
    Step 4: Place the Vacio fat-side down. Leave it untouched for an hour.
  5. 5
    Step 5: Flip once to finish the meat side. Slice against the grain to serve with chimichurri.
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