Counter 09 · Latin Grill
Parrilla Vacio with Chorizo
Whole beef flank, the Argentine vacio, cooked slowly over medium embers until its outer layer crisps and the inside turns juicy, with pork chorizo grilled alongside and a fresh salsa criolla.
- Prep
- 20 min
- Cook
- 1 hr 40 min
- Serves
- 8
- Level
- Medium
Ask an Argentine asador for a favorite cut and many will say vacio. It is a flat, fatty piece from the flank, and when cooked slowly with the membrane side facing the fire first, it turns crunchy outside and deeply beefy within. Patience is the whole technique: keep the embers at medium, spread to one side, and resist cutting in to peek. The chorizos go on early and come off first, tucked into bread as choripan to keep everyone happy while the big cut finishes.
Method
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