Grill & BBQ
Vacio from the grill
AI-generated serving image
This image was created with the help of artificial intelligence and serves as visual inspiration or a serving suggestion. The actual result may vary depending on the ingredients, quantities and preparation used.
Grilled vacío with salt, olive oil and lemon. After resting, the flank piece is cut across the grain.
Timing
- Preparation: 25 min.
- Chilled steeping time: 20 minutes.
- Cooking: 35 min.
- Minimum core temperature: 63 °C; then rest for at least 3 minutes.
Estimated nutrition
per serving · Calculated for 4 servings.
- Energy
- ≈ 635 kcal
- Protein
- ≈ 59.9 g
- Carbohydrates
- ≈ 0.5 g
- Fat
- ≈ 43.6 g
The nutrition values are estimates based on the ingredients and quantities used. Actual values may vary depending on the product, portion size and preparation.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Calculated estimate using the reference foods below. Substitute products, item weights and consumed fractions are assumptions. Ordinary cooking oil and marinades are counted in full; frying oil, coatings, bones and whole roasts use the stated factors. The higher serving count is used for ranges. Actual product values and cooking losses have not been measured.
Ingredient amounts for the whole recipe; linked reference names retain the source language
- 1.2 kg beef flank piece (Vacío) · ≈ 1200 g · Assumed quantity / reference product
Flank comparison: beef muscle with maximum visible fat 10% (MODEL:FLANK) - 2 tablespoons olive oil · ≈ 27.3 g · Assumed quantity / reference product
Olivenöl (Q120000) - 1 tsp pepper · ≈ 2.5 g · Assumed quantity / reference product
Pfeffer schwarz, getrocknet (R258100) - 1 lemon · ≈ 40 g · Assumed item weight × count; total amount
Zitronensaft (F601600)
Not included in the base calculation
- 15 g coarse salt · Salt or small seasoning amount; no salt/micronutrient calculation
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 1.2 kg beef flank piece (Vacío)
- 15 g coarse salt
- 2 tablespoons olive oil
- 1 tsp pepper
- 1 lemon
Instructions
- Pat the meat dry and only remove thin skins as necessary.
- Rub with salt and oil and leave in the refrigerator for 20 minutes.
- Roast on both sides over moderate heat; Cook in an indirect area to the desired safe temperature.
- Let it rest for at least three minutes, cut across the grain and serve with lemon.
Tips
- Equipment: Parrilla
- Food safety: Handle raw and cooked food separately; keep refrigerated; use a food thermometer. Check the minimum temperature and resting time specified in the recipe.
- Technique: An interpretation of the country's cooking techniques for home barbecue equipment; regional traditional versions may differ.
- Tip: Be sure to cut across the grain; otherwise the meat will appear tough.
You can also find this recipe in Svens Feuerküche – Grillen um die Welt. Look inside the book · View on Amazon ↗
