Argentinian
Vacío al Asador
“Flank steak seasoned simply with sea salt and garlic, cooked slowly on a cross-shaped asador for a smoky, tender finish.”
Hard4 hours
Where it comes from
Rooted in rural Argentine traditions, vacío al asador is a social centerpiece of the asado, embodying the gaucho spirit of the Pampas.
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On the Palate
What goes into it
How it's made
- 1
Set up a fire pit with a cross-shaped asador structure.
- 2
Season the flank steak with sea salt and rub with minced garlic.
- 3
Attach the steak to the asador and position it over the embers.
- 4
Cook slowly, rotating occasionally, for approximately 2 hours.
- 5
Ensure even cooking by adjusting the distance from the heat.
- 6
Remove and let it rest before slicing.
