The vacío is one of the best-loved cuts of the Argentine asado: a great balance of meat and fat that makes it juicy and full of flavour. Order it as a 1.2 kg portion or whole, depending on the size of your barbecue.
How to cook it: this cut rewards patience. On the grill, cook it over medium heat for a good while, fat-side down first so it browns and renders slowly; sear the other side only at the end. It's best at medium, with crisp fat outside and juicy meat inside.
Perfect for: a weekend barbecue with a crowd — it goes a long way and everyone loves it. It also works beautifully roasted low and slow.
