VACIO

Vacio is very traditional ranchers cut of beef in Argentina, though rarely served state-side.  Referred to by butchers as “flap meat” it is technically a bottom sirloin cut.  Yet it resembles more, in texture and appearance, to a flank steak.  The marbleization on this cut is so evenly spread that it all melts into the steak while on the grill making it, arguably, the juiciest cut on the menu.