The next time you’re ready to impress a small crowd, dive into the heart of Argentine-inspired cuisine with some Grilled Vacio with egg-stuffed bell peppers on the side. This isn’t your typical flank steak or bavette steak—it’s a powerhouse cut that blends flap meat, skirt steak, and flank.
Topped with a unique layer of fat and encased in a membrane, vacio steak is best when it slow-cooks in its own juices. It’s massive, flavorful, and made for open fire cooking. Whether it’s a holiday feast or a backyard asado, this Argentinian cut always steals the show.
Why You’ll Love Grilled Vacio
Grilled vacio is a game-changer. With its unique texture and flavor, this Argentinian cut turns any gathering into an epic feast. Cooking vacio steak is all about taking your time. The slow cooking method lets the fat render down, creating juicy meat with a crispy crust. Its size makes it perfect for feeding a crowd, while the rich flavor pairs perfectly with chimichurri. If you’re looking to master a new cut, this is it.
If you love the grilled steak and chimichurri combo, don’t miss out on my Chimichurri Steak Pinwheels, Chimichurri Steak Sliders, and Chimichurri Steak Sandwich recipes.
You can also check out some of my Best Chimichurri Recipes here!
Ingredients Round-Up
- Vacio – We’ll season this epic meat cut simply with kosher salt, black pepper, and garlic powder for classic flavor.
- Egg Stuffed Bell Peppers – Pick up some of your favorite bell peppers, pepper jack cheese, and farm-fresh eggs.
So now that we know what to grab from the grocery store, let’s grill!
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How to Make Grilled Vacio
Start by preheating your grill for direct cooking over medium heat. Aim for about 300F, and make sure your coals are ash white to avoid flare-ups.
While the grill heats, season the entire vacio generously with kosher salt, black pepper, and garlic powder. Keep it simple—the meat’s natural flavor does the heavy lifting.
Lay the vacio on the grill, fat side down, and let it cook low and slow for 3–3.5 hours. Manage the fire carefully, checking for flare-ups or burnt spots. A little char is good, but don’t let it go too far.
Once the fat has fully rendered and formed a nice crispy crust, flip the vacio over. Cook it for another hour to finish. When the internal temperature hits your desired doneness, pull it off the grill.
Let the steak rest for about 20 minutes before slicing it. This is key to keeping all those juices locked in. Serve it up with a generous dollop of chimichurri, and you’re golden.
how to make egg-stuffed bell peppers
Cut your bell peppers in half lengthwise and remove the seeds. If they wobble, trim the bottoms slightly to keep them steady. Grill the halves face down for a few minutes directly on the grill grates.
Turn back over and add a few cubes of pepper jack cheese to the bottom of each pepper half. Crack a farm-fresh egg over the cheese and sprinkle with salt and pepper. Place the peppers on the grill again over medium heat.
Close the lid and cook for 10–15 minutes until the eggs are set to your liking. Remove from the grill and set them aside before serving with the Grilled Vacio.
What to Serve with Grilled Vacio
This steak shines with the bell pepper and cheese egg cups. However, if you’re not feeling that vibe, the steak goes with just about anything. Roasted veggies, mashed potatoes, and fresh salads. For a bigger spread, throw in some crusty bread, grilled corn, or even empanadas to keep the crowd happy.
Storage and Reheating Instructions
Leftovers? Wrap the steak in aluminum foil and store it in an airtight container for no more than three days. The stuffed egg peppers are best if consumed on the day. When ready for seconds, reheat the meat slowly in the aluminum foil boat on the grill with some liquid or tallow to keep the meat tender. If you’re saving chimichurri, it’s fine in a mason jar on the counter and use it within a week.
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FAQs for Grilled Vacio
Al Frugoni, the legend of Argentine grilling, brought Vacio to America’s cooks. With his killer asado skills and passion for open-fire cooking, he’s shown the world how to treat this cut right. Thanks to him, vacio has gone from an Argentinian secret to a must-try for American grill enthusiasts everywhere.
You can find vacio at specialty butchers or order it online from places like Porter Road, which specialize in hard-to-find cuts.
Its combination of cuts, layer of fat, and membrane create a juicy, flavorful experience when cooked low and slow.
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Grilled Vacio
Ingredients
Vacio:
- 1 Whole Vacio like from Porter Road
- Kosher Salt as needed
- Black Pepper as needed
- Garlic Powder as needed
Egg-Stuffed Bell Peppers:
- 6-8 Bell Peppers assorted colors
- Pepper Jack Cheese cubed
- 6-8 Farm-Fresh Eggs
- Salt & Pepper to taste
Instructions
- Preheat an asado style grill, like my FYR grill, for direct cooking at medium heat (about 300F). Wait for ash white coals to cook it without flare ups.
- Season the whole vacio all over with salt, pepper and garlic powder.
- Add the vacio to the grill, fat side down, to the grill and slowly cook for about 3-3.5 hrs. Make sure to manage the fire well so there are no flare ups or burnt bits (it’s okay if charred but not burnt burnt).
- Once the fat is crusted and fully renders, flip the steak over and continue cooking for another 1 hour. Pull off and let rest once done for 20 minutes.
- Slice into the steak and serve with chimichurri and more. Enjoy!
