When you find a good piece of beef, the less you do the better. In Argentina this cut is called Vacio. I found it here in Bogota while I was searching for different cuts and a butcher recommended it to me. It translates to flank steak in the US however the cuts are much different here in Bogota. They sometimes have more fat or muscles from what would be other cuts of meat in the US. So if you’re in the US, find a fat piece of flank steak as best you can (instead of a thin long piece) and cook it up! If you can find vacio, whoever you share it with will thank you.
Soy Marinated Flank Steak
- 14 oz., thick, Flank Steak, to be cut in two once cooked (7 oz each)
- 1 1/2 tsp coarse salt
- 1 tsp fresh ground black pepper
- 1/2 tsp cumin powder
- 1/2 tsp garlic powder
- 1/4 cup soy sauce
- A dash vinegar based hot sauce (ex: habanero)
- 2 tbsp sunflower oil
- Mix cumin, garlic powder, soy sauce and dash of hot sauce to create steak marinade.
- Add steak to marinade, Cover on both sides. Marinate for 10-30 minutes.
- Remove steak from marinade and pat dry with paper towel. (Marinade has already infiltrated the steak, not to worry!)
- Season both sides of steak with salt and pepper.
- In a grill pan or on the grill- heat until very hot. Add oil. Wait 15 seconds.
- Add steak to grill. Sear on each side for 6 minutes. (Do not lift until you turn the first time so you can get those beautiful grill marks. Cook longer or shorter based on your doneness preferance.
- Remove from pan, place on plate. Cover with aluminum foil and let rest for 5 minutes. Don’t cut until after it rests!
- Cut steak in half to share and enjoy!!!
Recipes to pair with: