Members recipe 
Fire & Grill · Argentine
Low-Fire Beef Vacio, Parrilla Style
Vacio, the flap of beef from the flank, cooks slowly over gentle embers until its fat cap turns brittle and golden. Inside, the meat stays juicy with layers of rendered fat, perfect for carving into thick slabs beside a few grilled sausages.
Test kitchen note: Start fat side down over low coals and do not rush. You should be able to hold your hand above the grate for about eight seconds.
Method 6 steps
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