Vacio
User Reviews
5
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Prep Time
15 mins
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Cook Time
30 mins
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Additional Time
1 hr
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Total Time
1 hr 45 mins
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Servings
6
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Calories
58 kcal
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Course
Main Course
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Cuisine
Paraguayan
Vacio
Description
The Vacio recipe features a 2 to 2½ pound flank steak seasoned with kosher salt, black pepper, and fresh lemon zest, then broiled close to the heat source for about 5 to 6 minutes per side. This cooking technique creates a nicely browned crust while gently cooking the steak to medium-rare, retaining juiciness and tenderness. The meat is rested briefly before slicing to maintain moisture.
After cooking, the steak is finished with fresh lemon or lime juice squeezed over each side, adding subtle brightness to the savory meat. This method allows the flavor of the beef to stand out while offering a fresh contrast.
Vacio can be served sliced as a main dish or incorporated into other meals. Proper resting and careful broiling help ensure a moist interior with a flavorful crust.
Leftover Vacio should be cooled and wrapped tightly in plastic or foil, and refrigerated up to 5 days. Gentle reheating in a low oven or in a skillet with some oil preserves juiciness. It can also be frozen for up to 1 month after portioning and proper wrapping, with slow thawing recommended to maintain texture. Marinating prior to cooking is an option to enhance tenderness and flavor.
Ingredients
- 1 flank steak , about 2 to 2½ pounds
- 2 teaspoons black pepper divided, ground or freshly cracked
- 2 teaspoons sea salt divided, or kosher salt, freshly cracked
- 1 lemon zested, then cut in half, or lime
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
- Store leftover Vacio wrapped tightly and refrigerated up to 5 days.
- Reheat gently in a 325°F oven for 10–15 minutes or in a skillet with oil and a lid to keep moisture.
- Avoid reheating multiple times to prevent drying out the meat.
- Cooked Vacio can be frozen in portions for up to 1 month; thaw overnight in refrigerator.
- Marinate up to 24 hours before cooking to add tenderness and flavor if desired.
User Reviews
Overall Rating
5
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