Argentinian Vacio on the Big Green Egg XL

Fire, simplicity, and a fresh chimichurri to finish it off.

If you’ve ever eaten at an Argentinian asado, you know the magic of a cut called vacio — a flavorful, working-muscle cut from the flank region that delivers deep beefiness, a gorgeous chew, and that iconic membrane that crisps up beautifully over open fire. Traditionally, vacio is cooked low and slow on an asador or laid across a cross-style rack beside the fire.

Today at The Ginger Kitchen, we’re cooking this classic cut using the Big Green Egg XL, sticking as close as possible to the roots of Argentine BBQ while making small adjustments for the hotter environment of the Egg. This is a simple, rustic, fire-forward cook — just salt, meat, smoke, and a bright chimichurri on top.


Ingredients

For the Vacio:
• 1 whole Argentinian vacio
• Olive oil
• Kosher salt

For the Chimichurri:
• ¼ cup fresh oregano, chopped
• ¼ cup fresh parsley, chopped
• ¼ cup olive oil
• Cracked black pepper to taste


Setting Up the Big Green Egg XL

Load the Egg with lump charcoal and light it up. We’re cooking direct, but we want to raise the meat as high as possible inside the dome using the Eggspander or a raised grate.

This helps mimic the distance and gentleness of an Argentinian-style fire, while still getting that signature charcoal flavor the Egg is known for.

Stabilize the temperature around 275°F–325°F — a hot enough fire to crisp the membrane, but high enough for the cut to cook evenly.


Preparing the Vacio
• Lightly rub the entire vacio with olive oil.
• Season generously with kosher salt on both sides.
That’s it — traditional Argentinian cooking lets the beef do the talking.


The Cook
1. Start membrane side down.
Place the vacio on the raised grate, membrane side down, directly over the heat.
The membrane will crisp up and protect the meat while it begins to cook.
2. Use a thermometer.
On a true asador, gauging doneness is done by touch — but the Big Green Egg runs hotter.
To stay accurate, we’re using a thermometer today.
3. Cook to 150°F (thinnest part).
Once the thinnest section hits 150°F, flip the vacio over.
4. Continue cooking to 175°F (thinnest part).
This ensures the whole cut cooks evenly without drying out.
The thicker sections will finish around medium, while the thin ends get that classic Argentinian chew.


Resting the Meat

Remove the vacio from the grill and place it in a Dripeze tub (or any insulated resting container).
Let it rest for at least one hour — this step is crucial.

The rest relaxes the fibers, reabsorbs juices, and softens the membrane into that signature crispy exterior.


Making the Chimichurri

While the meat rests, mix together:
• ¼ cup chopped fresh oregano
• ¼ cup chopped fresh parsley
• ¼ cup olive oil
• Cracked black pepper to taste

Stir well and allow the flavors to bloom.
This chimichurri is bright, herbaceous, and intentionally simple — perfect for the rich beefiness of the vacio.


Serve & Enjoy

Slice the vacio against the grain, top it with a spoonful of fresh chimichurri, and dig in.

You’ll get crispy edges, deep beef flavor, and that refreshing herbal punch from the chimichurri — a perfect blend of traditional asado with Big Green Egg character.

Trust us… you won’t regret it.