Bife de Vacío Argentino

0.7 kg (whole piece)

€21,00 EUR

Bife de Vacío Argentino

Flank steak

€21,00 EUR €30,00 EUR/kg

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The bife de vacío argentino is the steak version of the classic vacío: juicy, tasty and with that characteristic grain that makes it ideal for the grill. An Argentine cut with the perfect balance of meat and fat, the kind that never fails at the asado.

How to cook it: on the grill, medium heat, fat-side down first to brown, then sear on each side; best juicy or medium. Always slice it against the grain so it stays really tender. It's also great on the pan or slow-cooked in a pot.

Perfect for: an Argentine asado with friends, a quick grill, or a slow stew with Argentine beef.

Also known as: flank steak (bavette).

How to cook this cut

Bife de vacío: vacío in its quick version ParrillaSartén⏱ Hasta 30 min ▾

Bife de vacío is vacío cut across the width, into individual steaks. It keeps the flavour and the distinctive grain of the whole piece, but it's sorted in minutes rather than hours — which makes it a weekday cut.

Everything changes versus the whole piece

Whole vacío wants gentle heat and an hour and a half. Bife de vacío wants the exact opposite: medium-high heat and little time. That's the most common mistake — applying the big-piece logic and ending up with a dry steak.

Cooking it

Medium-high heat: your hand lasts 4 to 5 seconds.
5 to 6 minutes a side for a 2 cm steak. One turn only.
It has to come off pink inside. Overcooked it toughens — vacío has a long grain and you notice.
Rest for 3 minutes and slice against the grain, always.

It works just as well in a cast-iron pan, same timings. With chimichurri or just salt, it's one of the tastiest steaks for what it costs.