Vacío con mojo picante - Carnes del Uruguay

Prepare the marinade by combining olive oil, garlic, cumin, paprika, salt, and black pepper in a bowl.

Rub the marinade all over the vacío beef, ensuring it's well coated.

Cover the beef and let it marinate in the refrigerator for at least 2 hours, preferably overnight.

Preheat the grill to medium-high heat.

Remove the beef from the marinade and let it come to room temperature for about 30 minutes.

Grill the beef for 5-7 minutes on each side, or until it reaches desired doneness.

Remove the beef from the grill and let it rest for 10 minutes before slicing.

While the beef is resting, prepare the spicy mojo sauce by blending lime juice, cilantro, jalapeño, onion, red bell pepper, white vinegar, oregano, and bay leaves until smooth.

Taste the sauce and adjust seasoning with salt as needed.

Slice the rested beef against the grain into thin strips.

Serve the sliced beef with the spicy mojo sauce drizzled on top.

Garnish with additional cilantro if desired.

Pair with grilled vegetables or a fresh salad.

Spice Level: