Im doing a Vacio sunday for fathers day,use a pellet grill like a brisket,mostly salt and pepper heavy for bark.its from Porter Road so already trimmed up and I get there dry aged meats to.
Pro tip… if you prep it similar to skirt steak, removing silver skin afar, slice into small thinner slices, across the grain you can cook it hot and fast and it’s amazing on tortillas! Marinate in Soy sauce and Mayo for an Hour before cooking! Also called Bavette Steak if people cans find it under Vasio
That membrane protects the meat from drying and burning when exposed to direct heat...but I'll try it and see if there is any difference removing the membrane. Great video man !
Hey man! I’m from paraguay too and I can’t find that cut ANYWHERE in USA.. could you please tell me where you find it? And also I would never take that membrane out! Is delicious 😍
Hi Fabian....I purchased my vacio online from a business in Florida. Corte argentino is the business name. They shipped the cut to California where I reside in. Cooking it today.
@@belcantonut on a steak I’d agree with you all the way, medium rare all day for me. But I find for this cut, cooking it whole like this I like to bring that temp a bit higher. But everyone has their own preferences
Im doing a Vacio sunday for fathers day,use a pellet grill like a brisket,mostly salt and pepper heavy for bark.its from Porter Road so already trimmed up and I get there dry aged meats to.
Pro tip… if you prep it similar to skirt steak, removing silver skin afar, slice into small thinner slices, across the grain you can cook it hot and fast and it’s amazing on tortillas! Marinate in Soy sauce and Mayo for an Hour before cooking!
Also called Bavette Steak if people cans find it under Vasio
For sure! I just usually end up getting skirt steak instead of cutting this up too much!
Very good, nice to meet you, i'm from morocco
That membrane protects the meat from drying and burning when exposed to direct heat...but I'll try it and see if there is any difference removing the membrane. Great video man !
I have done it both ways many times, in the end I prefer to trim it a bit but others may prefer to leave it on!
Definitely remove membrane on all meats
Way over cooked
With a couple of good salads and toasted bread, and good drinks ...
My favourite side for this is a pasta salad
Why the choice of pellet grill? Is that the preferred method for this cut and style?
Enjoyed this video . My only suggestion would be to pick a way of preparing ( trimming, cutting,temp, time and doneness ) and sticking with it .
What is Flank Steak called in Spanish? Vacio too?
Hey man! I’m from paraguay too and I can’t find that cut ANYWHERE in USA.. could you please tell me where you find it?
And also I would never take that membrane out! Is delicious 😍
I go to a butcher shop in my hometown!
Hi Fabian....I purchased my vacio online from a business in Florida. Corte argentino is the business name. They shipped the cut to California where I reside in. Cooking it today.
155F is too well done for me. Chalk it up to cultural differences.
@@belcantonut on a steak I’d agree with you all the way, medium rare all day for me. But I find for this cut, cooking it whole like this I like to bring that temp a bit higher. But everyone has their own preferences
Where you ordered or bought the meat from ??
I got this from a local butcher shop
You may have answered this already... How much was that?
Usually this cut runs me around 50 CAD
Good stuff! upload a few more vids and ill Sub! Nice to meet you!