If you're a meat lover looking for a flavorful and juicy cut of beef, vacio is the perfect choice. This essential cut is a popular feature on any Paraguayan grill and has gained popularity around the world. With its distinctive taste and tender texture, vacio is located in the lateral region of the hindquarter of the cow and can be prepared in a variety of ways.
While vacio is typically prepared on the grill, in this recipe, we'll show you how to broil it. Broiling is a quick and easy cooking method that produces similar results to grilling. By broiling the vacio, you'll still be able to enjoy its delicious taste and tender texture, but with the convenience of using your oven.
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Traditional Paraguayan Asado, "grilled steak", is all about showcasing the beef's natural flavor. That's why you'll rarely find marinades or spice rubs in this cuisine. Instead, a special grilling salt called sal parrillero, also known as "sal gruesa," is often used to enhance the meat's flavor.
This coarse salt has large grains that dissolve slowly, making it perfect for slow-grilling beef. By using sal parrillero in your Asado, you can add a unique Paraguayan touch to your dish while still allowing the natural taste of the beef to shine through. Vacio is typically served with sides such as Sopa Paraguaya, cooked yuca, or chorizo, which complement the rich and savory flavor of the meat.
Beyond its delicious taste, vacio holds great cultural and historical significance in Paraguay. As a staple of Paraguayan cattle ranching and meat production, this cut represents the country's culinary identity and serves as a reminder of its rich cultural heritage. Enjoying a flavorful serving of vacio is not just a meal but a way to experience the unique flavors and traditions of Paraguayan cuisine. So, let's get started with this easy and delicious broiled vacio recipe!
What is Vacio?
Vacio, also known as "flank steak" or "bavette" in other parts of the world, is a cut of beef that comes from the lower abdominal muscles or the flank of the cow. It is a long, flat cut of meat with a grain that runs diagonally across the muscle fibers. The vacio cut is known for its distinctive texture and flavor. It is popular in many parts of the world, particularly in Latin American countries such as Paraguay, Argentina, and Uruguay, where it is considered a staple of traditional cuisine. The meat is often marinated with coarse salt ( Salt Gruesa Parrilera) and black pepper before being grilled or barbecued to perfection.
Cooking Times for Grilled Vacio
Gas Grill Charcoal Grill
Measuring Doneness for Vacio
When cooking steak, it's important to remove them from the heat before they reach its desired internal temperature. As a general rule of thumb, you should take the steak off the grill when it is about 5°F below the target temperature in your recipe or cooking guide. This is because the steak's internal temperature will continue to rise by a few degrees as they rest. Let the steak rest for a few minutes before cutting into them, allowing the juices to redistribute throughout the meat and resulting in a more tender and flavorful steak.- Rare Flank Steak (125ºF)
- Medium-Rare Flank Steak (135ºF)
- Medium Flank Steak (145ºF)
- Medium-Well Flank Steak (155ºF)
- Well Done Flank Steak (165ºF)
Vacio Ingredients
Note: The full ingredients list is provided in the recipe card below.
- Vacio: This refers to the cut of meat used in the dish. Vacio comes from the flank of the cow and is known for its tenderness and distinct flavor.
- Coarse Salt & Ground Black Pepper: Used to season the meat before grilling or barbecuing it to perfection.
- Lime Zest & Juice: Add a citrusy flavor to the meat, which can help to balance out the richness of the beef.
Tools You'll Need
How to Make Vacio
Note: The full instructions are provided in the recipe card below.
Leave the Vacio at room temperature for an hour before proceeding to cook. Move an oven rack as close to the broiler as possible. Preheat the broiler. Line a rimmed baking sheet with aluminum foil. Place an oven-safe wire rack inside the baking sheet. Season each side of the meat with 1 teaspoon of kosher salt and 1 teaspoon of ground black pepper. Sprinkle the zest of 1 lemon on both sides, and then massage with your hands to distribute the seasonings, pressing the salt, black pepper, and lemon zest into the surface of the meat.
Place the steak on the prepared wire rack. Add the baking sheet to the oven rack and broil until nicely brown, about 5 to 6 minutes, watching closely to avoid overcooking. Squeeze ½ lemon or lime juice over the steak. Flip the steak and squeeze the remaining ½ lemon or lime juice over the steak.
Broil until nicely brown, about 5 to 6 minutes. Remove the steak when a meat thermometer reads 125-130 degrees Fahrenheit for medium-rare. Place the steak on a cutting board tented with aluminum foil, and let them rest for 5-10 minutes before serving.
Note: Keep in mind that this recipe is a basic guideline, and cooking times may vary depending on the thickness of the Vacio and individual oven settings. For the best results, we recommend using a meat thermometer to ensure that the meat is cooked to your desired level of doneness. Additionally, it's important to let the Vacio rest after cooking, as this allows the juices to redistribute throughout the meat, making it more tender and flavorful. Resting the meat for several minutes will ensure that your Vacio is moist and juicy when you slice it." 
Substitutions
- Salt: If you're out of kosher salt, you can substitute it with sea salt or regular table salt. Just be aware that the texture and flavor of the salt may vary, so use a little less if you're using table salt.
- Pepper: If you don't have ground black pepper, you can use ground white pepper or crushed red pepper flakes as a substitute. Keep in mind that the flavor and heat level will be different.
- Lemon juice: Lime juice can be used as a substitute for lemon juice in most recipes.
- Flank: If you can't find Flank steak, you can use skirt steak or hanger steak instead.
Note: Substitutions may affect the overall taste and texture of the dish, so it's best to use the recommended ingredients whenever possible.
Variations
- Seasonings: You can experiment with different seasonings and spices to give a recipe a different flavor. For example, instead of black pepper, you can use smoked paprika or cumin to give a dish a smoky or earthy flavor.
- Sauces: You can change the flavor of a dish by adding a different sauce. For example, instead of a traditional marinade, you can use a soy sauce and honey glaze for a sweet and salty flavor. Or, you can serve a chimichurri sauce with steak instead of a traditional steak sauce.
- Cooking method: You can change the cooking method to give a dish a different texture or flavor. For example, instead of roasting, you can grill vacio meat for a smoky flavor.
Note: When making variations to a recipe, be sure to keep track of the changes you make so that you can adjust the cooking time and other details accordingly.
How to Store & Reheat
- Storage: If you have leftover Vacio, let it cool to room temperature and then wrap it tightly with plastic wrap or aluminum foil. Store it in the refrigerator for up to 5 days.
- Reheating: The best way to reheat Vacio is to do so gently so as not to overcook the meat and dry it out. One way to do this is to reheat it in a preheated oven at 325°F (163°C) for about 10-15 minutes or until it reaches the desired temperature. You can also reheat in the microwave until heated through or in a skillet over medium heat, adding a bit of olive oil or butter to prevent it from sticking to the pan. Cover the skillet with a lid to help the meat retain its moisture, and flip it halfway through the reheating process to ensure even heating.
Note: Be careful not to reheat Vacio multiple times, as this can lead to overcooking and dryness.
How to Make Ahead
Vacio is best when cooked fresh, but if you need to make it ahead of time, here are some tips on how to do it:
- Marinate: If you plan to make Vacio ahead of time, marinating the meat can help tenderize and infuse it with additional flavor. You can marinate the Vacio in the refrigerator for up to 24 hours before cooking it.
- Cook: Cook the Vacio according to your preferred method, making sure not to overcook it. For example, if you're grilling it, cook it to medium rare and then let it rest for 5-10 minutes before slicing it.
- Chill: Let the cooked Vacio cool to room temperature, then wrap it tightly in plastic wrap or aluminum foil and store it in the refrigerator for up to 5 days.
- Reheat: To reheat the Vacio, follow the instructions in the previous answer, being careful not to overcook the meat.
Note: Keep in mind that reheated Vacio may not be as tender and juicy as fresh-cooked Vacio, so it's best to plan ahead and make it as close to serving time as possible. Also, make sure to store the cooked Vacio at a safe temperature, below 40°F (4°C), to prevent bacterial growth.
How to Freeze
- Cool: Let the cooked Vacio cool to room temperature before freezing it.
- Portion: Cut the Vacio into portions that are suitable for your needs, such as individual or family-sized portions.
- Wrap: Wrap each portion of Vacio tightly with plastic wrap or aluminum foil to prevent freezer burn and to protect it from odors in the freezer. Alternatively, you can place the Vacio in a freezer-safe plastic bag, removing as much air as possible.
- Label: Label each portion of Vacio with the date and contents, so you can easily identify it later.
- Freeze: Place the wrapped Vacio portions in the freezer and store them for up to 1 month.
- Thaw: To thaw the Vacio, remove it from the freezer and let it thaw in the refrigerator overnight. Alternatively, you can thaw it in the microwave or in a bowl of cold water, changing the water every 30 minutes to keep it cold.
- Reheat: Once the Vacio is thawed, follow the instructions in the previous answer to reheat it.
Note: Freezing may affect the texture and taste of the Vacio. Also, make sure to store the cooked Vacio at a safe temperature, below 40°F (4°C), before freezing it to prevent bacterial growth. 
Tips for Making The Best Vacio
- Choose the right cut: Look for a flank steak that is well-marbled, meaning it has some visible fat running through the meat. This will help to keep the meat juicy and flavorful as it cooks.
- Marinate: To add extra flavor and tenderize the meat, marinate the Vacio for a few hours or overnight. Use a simple marinade of olive oil, salt, pepper, and citrus juice, or experiment with other herbs and spices.
- Season generously: Before cooking the Vacio, season it generously with salt and pepper on both sides. This will help to bring out the natural flavor of the meat and create a tasty crust as it cooks.
- Let it rest: After cooking the Vacio, let it rest for at least 5 minutes before slicing it. This allows the juices to redistribute in the meat, making it more tender and juicy.
- Slice against the grain: When slicing the Vacio, make sure to cut against the grain. This will help to break up the muscle fibers and make the meat more tender.
- Cook to medium-rare: Vacio is best cooked to medium rare, which means the internal temperature of the meat should be around 130-135°F (55-57°C). Use a meat thermometer to ensure that the meat is cooked to your desired level of doneness.
- Rest your oven-roasted Vacio: If you are cooking Vacio in the oven, let it rest in a warm place for at least 5-10 minutes before slicing. This will allow the juices to settle and redistribute throughout the meat, making it more tender and flavorful.
- Cut thick slices: When serving Vacio, cut thick slices to highlight its juiciness and flavor. Serve with Sopa Paraguaya or Ensalada Rusa or your favorite side.
FAQ
How do I cook Vacio?
Vacio can be cooked using a variety of methods, including grilling, roasting, and pan-searing. To get the best results, season the meat with salt and pepper, cook it to medium rare and let it rest before slicing.
What should I serve with Vacio?
Vacio is often served with traditional Paraguay accompaniments, such as chorizo, sopa paraguaya, and a simple green salad ( Ensalada Mixta) consisting of fresh lettuce, tomato, red onion, oil, salt, and fresh lime juice. You can also serve it with your favorite sides, such as potato salad, steamed vegetables, or a refreshing tomato salad.
How do I store and reheat Vacio?
To store Vacio, let it cool to room temperature and then wrap it tightly with plastic wrap or aluminum foil. Store it in the refrigerator for up to 5 days. To reheat Vacio, gently warm it in the oven or in a skillet over low heat, being careful not to overcook it.
Can I freeze Vacio?
Yes, you can freeze Vacio by wrapping it tightly with plastic wrap or aluminum foil and storing it in the freezer for up to 1 month. To thaw it, let it defrost in the refrigerator overnight before reheating it.
What cut of beef is Vacio?
Vacio is a cut of beef that comes from the flank area of the cow. It is located in the abdominal muscles of the cow and is known for its rich flavor and tenderness.
What does vacio mean?
Vacio" means "empty" or "vacant" in Spanish. However, when referring to beef, it is a cut of meat.
Can I marinate Vacio overnight?
Yes, marinating Vacio overnight can help to infuse the meat with extra flavor and make it more tender. Use a simple marinade of olive oil, salt, pepper, and citrus juice, or experiment with other herbs and spices.
How do I know when Vacio is cooked to medium rare?
Use a meat thermometer to check the internal temperature of the meat. For medium-rare Vacio, the temperature should be around 130-135°F (55-57°C). If you don't have a meat thermometer, you can also use the finger test to check the doneness of the meat.
What is the finger test for doneness?
To use the finger test, press the center of the meat with your finger. If it feels soft and squishy, it is still rare. If it feels firm and springy, it is medium-rare. If it feels very firm, it is well done.
Can I make Vacio in a slow cooker?
While Vacio is traditionally cooked using high-heat methods like grilling or roasting, it is possible to make it in a slow cooker. For best results, sear the meat first to create a flavorful crust, and then cook it in the slow cooker with your preferred vegetables, spices, and broth for several hours on low heat.
What is the difference between Vacio and skirt steak?
Vacio and skirt steak are both taken from the flank area of the cow, but they are slightly different cuts of meat. Vacio is usually thicker and has more marbling, while skirt steak is thinner and more tender. Both cuts can be used in similar recipes but may require slightly different cooking times and methods.
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Watch How to Make Vacio
📋 Recipe
How to Make Vacio
Tools
- Oven-safe wire rack
Ingredients
- 1 flank steak , about 2 to 2½ pounds
- 2 teaspoons ground or freshly cracked black pepper , divided
- 2 teaspoons freshly cracked sea salt or kosher salt , divided
- 1 lemon or lime , zested, then cut in half
Instructions
- Leave the Vacio at room temperature for an hour before proceeding to cook. Move an oven rack as close to the broiler as possible. Preheat the broiler. Line a rimmed baking sheet with aluminum foil. Place an oven-safe wire rack inside the baking sheet. Season each side of the meat with 1 teaspoon of kosher salt and 1 teaspoon of ground black pepper. Sprinkle the zest of 1 lemon on both sides, and then massage with your hands to distribute the seasonings, pressing the salt, black pepper, and lemon zest into the surface of the meat.
- Place the steak on the prepared wire rack. Add the baking sheet to the oven rack and broil until nicely brown, about 5 to 6 minutes, watching closely to avoid overcooking. Squeeze ½ lemon or lime juice over the steak. Flip the steaks and squeeze the remaining ½ lemon or lime juice over the steak.
- Broil until nicely brown, about 5 to 6 minutes. Remove the steaks when a meat thermometer reads 125-130 degrees Fahrenheit for medium-rare. Place the steaks on a cutting board tented with aluminum foil, and let them rest for 5-10 minutes before serving.
- Note: Keep in mind that this recipe is a basic guideline, and cooking times may vary depending on the thickness of the Vacio and individual oven settings. For the best results, we recommend using a meat thermometer to ensure that the meat is cooked to your desired level of doneness. Additionally, it's important to let the Vacio rest after cooking, as this allows the juices to redistribute throughout the meat, making it more tender and flavorful. Resting the meat for several minutes will ensure that your Vacio is moist and juicy when you slice it.
Notes
Reheating: The best way to reheat Vacio is to do so gently so as not to overcook the meat and dry it out. One way to do this is to reheat it in a preheated oven at 325°F (163°C) for about 10-15 minutes or until it reaches the desired temperature. You can also reheat in the microwave until heated through or in a skillet over medium heat, adding a bit of olive oil or butter to prevent it from sticking to the pan. Cover the skillet with a lid to help the meat retain its moisture, and flip it halfway through the reheating process to ensure even heating. Note: Be careful not to reheat Vacio multiple times, as this can lead to overcooking and dryness.
How to Make Ahead Vacio is best when cooked fresh, but if you need to make it ahead of time, here are some tips on how to do it: Marinate: If you plan to make Vacio ahead of time, marinating the meat can help to tenderize it and infuse it with additional flavor. You can marinate the Vacio in the refrigerator for up to 24 hours before cooking it.
Cook: Cook the Vacio according to your preferred method, making sure not to overcook it. For example, if you're grilling it, cook it to medium-rare and then let it rest for 5-10 minutes before slicing it.
Chill: Let the cooked Vacio cool to room temperature, then wrap it tightly in plastic wrap or aluminum foil and store it in the refrigerator for up to 5 days.
Reheat: To reheat the Vacio, follow the instructions in the previous answer, being careful not to overcook the meat. Note: Keep in mind that reheated Vacio may not be as tender and juicy as fresh-cooked Vacio, so it's best to plan ahead and make it as close to serving time as possible. Also, make sure to store the cooked Vacio at a safe temperature, below 40°F (4°C), to prevent bacterial growth. How to Freeze Cool: Let the cooked Vacio cool to room temperature before freezing it.
Portion: Cut the Vacio into portions that are suitable for your needs, such as individual or family-sized portions.
Wrap: Wrap each portion of Vacio tightly with plastic wrap or aluminum foil to prevent freezer burn and to protect it from odors in the freezer. Alternatively, you can place the Vacio in a freezer-safe plastic bag, removing as much air as possible.
Label: Label each portion of Vacio with the date and contents, so you can easily identify it later.
Freeze: Place the wrapped Vacio portions in the freezer and store them for up to 1 month.
Thaw: To thaw the Vacio, remove it from the freezer and let it thaw in the refrigerator overnight. Alternatively, you can thaw it in the microwave or in a bowl of cold water, changing the water every 30 minutes to keep it cold.
Reheat: Once the Vacio is thawed, follow the instructions in the previous answer to reheat it. Note: Freezing may affect the texture and taste of the Vacio. Also, make sure to store the cooked Vacio at a safe temperature, below 40°F (4°C), before freezing it to prevent bacterial growth.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
