Vacio Is It The New Brisket?

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.

Welcome to the show, today we're smoking vacio, an Argentinian specialty.

Introduce the vacio cut, explaining it includes skirt steak, flank steak, and flap steak.

Apply olive oil to the vacio.

Preheat the grill to about 290° to 300°.

Season the vacio generously with Argentinian sea salt, patting it in.

Place the vacio on the grill with the silver skin side up, immediately after salting.

Cook the vacio for about 4 hours, flipping it after 2 hours.

Prepare a mixture of white wine vinegar and beef stock to cool down the fire before flipping the meat.

Flip the vacio over and baste it again with the vinegar and stock mixture.

Adjust the air control for perfect temperature and close the lid.

Prepare roasted potatoes by grinding thyme, rosemary, and black pepper in a mortar and pestle.

Coat the potatoes in a generous amount of olive oil in a cast iron pan.

Rub the spice mixture onto the potatoes, ensuring they are well coated.

Arrange the potatoes in the cast iron pan, making sure they fit snugly.

Season the potatoes with pretzel salt, turning them over to season both sides.

Prepare onions for roasting, adjusting their placement in the pan as needed.

Roast the potatoes and onions in the oven at 375° for about 1 hour.

Prepare a small salad with leftover cabbage, carrots, and onions, shredding the cabbage by hand.

Cooking Techniques

Equipment Needed

Spice Level: