How to grill Meat: Vacio (bottom sirloin flap)

chimichurri sauce

🥗Healthier: salsa verde

💰Cheaper: vinegar + herbs

Salsa verde offers a fresh flavor while being lower in calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable and neutral in flavor.

flank steak

🥗Healthier: sirloin

💰Cheaper: chicken thighs

Sirloin is leaner while chicken thighs are more budget-friendly.

fresh parsley

🥗Healthier: spinach

💰Cheaper: dried parsley

Dried parsley is a cost-effective alternative with a longer shelf life.

Cut open the large cut of bottom sirloin flap (vacio).

Trim off the silver skin and membrane from the meat, being careful to leave as much meat and fat as possible for flavor.

Flip the meat and repeat the trimming process on the other side.

Explain the two muscles present: the bottom sirloin flap and the flank steak, noting their differences.

Season the meat with the favorite seasoning, ensuring to cover both sides evenly.

Preferably season the meat a day ahead or in the morning, but season it immediately if short on time.

Prepare the grill or smoker, setting it to 425 degrees Fahrenheit for cooking.

Cook the meat hot and fast, flipping it after about half an hour to develop a crust.

Check the internal temperature, aiming for around 140 degrees Fahrenheit for medium rare, and continue cooking for another half hour if needed.

Remove the thinner portion of the meat earlier to prevent overcooking, if necessary.

Let the meat rest and check the final temperature, aiming for around 155 degrees Fahrenheit for medium well.

Slice the meat against the grain at an angle for easy chewing.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary