Vacio Steak, (va-SEE-oh) you’ve seen it our case for years but might not know it by its South American name. Here in the U.S. you see it only occasionally, rarely at a grocery, under the name Bavette or Bottom Sirloin Flap Steak (not Flap Steak, generic Flap is not always the Bottom Sirloin). Our Vacio is simply amazing and vastly underappreciated. It has the rich, beefy taste of a Skirt Steak or Hanger Steak and the tenderness of a Flat Iron Steak. It’s not inexpensive but quite a bit less than a Ribeye or NY Strip, and comparable in price to a Flank Steak. It’s best enjoyed grilled or pan seared with a traditional Chimichurri Sauce. It’s perfect served as main entrée or a sliced beef for gourmet tacos.
- 1/2 cup olive oil
- 2 tablespoons red wine vinegar
- 1/2 cup finely hand chopped parsley
- 4 cloves garlic, finely hand chopped or minced
- 2 small red chilies, or 1 red chili, deseeded and finely hand chopped (about 1 tablespoon finely hand chopped chili)
- 3/4 teaspoon dried oregano
- 1 level teaspoon coarse salt
- ½ teaspoon pepper
- Mix all ingredients together in a bowl.
- Allow to sit for 5-10 minutes to release all of the flavors into the oil before using. Ideally, let it sit for more than 2 hours if time allows.
- Chimichurri can be prepared earlier than needed, and refrigerated for 24 hours, if needed.
- It’s not authentic to use it as a marinade, but instead its used to baste meats or spoon over the top of your steak. However, you can use it as both like we do below!
- 2lbs of Vacio Steak, allow steaks to sit at room temperature for about 1 hour prior to cooking.
- Pierce steak with a fork or knife. Pierce about every 1/2 inch or so to tenderize meat.
- Reserve 2 tablespoons of chimichurri for later. Marinate steak in chimichurri for 4 hours.
- Remove steak from marinade and sprinkle generously with kosher or sea salt.
- Add a touch of olive oil to cast iron skillet or pan and heat to high. You want your pan to be very hot before adding the steak.
- Place Vacio steak into pan. Do not move steak so that it has time to caramelize.
- Cook for approximately 3 minutes on each side or until steak reaches your desired cook. We recommend 130 degrees internal temperature.
- Remove steak from pan and place on a plate to rest for 5 minutes. Place a piece of foil lightly over the top to retain heat while resting.
- Place on a serving plate cut into slices about ¼ of an inch thick and spoon the reserved Chimichurri over the top.