¿CÓMO HACER UN BUENA SANDWICH DE VACIO? | RECETA #LAPEÑADEMORFI
Recipe Information
Sandwich de Vacío
Cultural Context
Originating from Argentina, the Sandwich de Vacío showcases the country's love for beef and grilling. Traditionally enjoyed during asados (barbecues), this sandwich combines succulent grilled beef with fresh toppings and chimichurri sauce, celebrating the rich flavors of Argentine cuisine. Today, it has gained popularity beyond Argentina, often found in Latin American restaurants worldwide, each with its unique twist.
Quantities are estimated based on standard recipes for your convenience. The actual ingredients used in this video are accurate.
vacío beef
🥗Healthier: lean flank steak
💰Cheaper: chuck roast
Flank steak is leaner while chuck roast is more affordable.
ciabatta bread
🥗Healthier: whole grain bread
💰Cheaper: white sandwich bread
Whole grain offers more fiber, while white bread is often cheaper.
chimichurri sauce
🥗Healthier: yogurt-based sauce
💰Cheaper: store-bought sauce
Yogurt sauce is lower in calories, while store-bought options save time.
Introduce the vacío beef, explaining its cut and size.
Trim a little fat from the beef and clean it slightly for grilling.
Make a crosshatch pattern (cuadrillé) on the fat to render flavor during cooking.
Prepare a no-knead ciabatta dough by mixing flour, fresh or dry yeast, olive oil, salt, and room temperature water.
Stir the mixture with a spoon until the dough is very wet and cannot be turned out onto a surface.
Let the dough rest for 20 minutes in the bowl.
After 20 minutes, sprinkle salt on the beef and season it on both sides.
Grill the beef on medium-low heat, ensuring it cooks evenly.
Prepare a brine with hot water, coarse salt, garlic, herbs (thyme, rosemary, bay leaf), black pepper, lemon, and orange.
Inject the brine into the beef using a needle or brush for hydration.
Let the beef rest on the grill until cooked to desired doneness, checking for a good sear.
After the dough has rested for 20 minutes, wet your hands and fold the dough inwards to create tension.
Repeat the folding process every 20 minutes for a total of three times, ensuring the dough rises properly.
After the last fold, let the dough rest for another 20 minutes before shaping.
Preheat the oven to at least 250 degrees Celsius (482 degrees Fahrenheit).
Shape the ciabatta dough and place it in the oven for about 1 to 1.5 hours until golden brown.
Once the beef is done, slice it against the grain into thin strips.
Assemble the sandwich by layering the sliced beef on the ciabatta bread.
Cooking Techniques
Equipment Needed
Spice Level:
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