Bife de Vacío Argentino

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).