Vacío a la Parrilla

Step 1

Remove the vacío from the refrigerator and place it on the cutting board; let it sit at room temperature for 15 minutes so it cooks evenly inside.

Step 2

Pat the steak completely dry with paper towels on both sides and edges, rubbing firmly to remove all surface moisture so it will sear properly.

Step 3

Mince the 3 garlic cloves until the pieces are smaller than a grain of rice — about the size of pencil-tip dots.

Step 4

Roughly chop the parsley and oregano into small, thumb-sized pieces; do not mince finely or the herbs will turn dark.

Step 5

Pour the 0.75 cup olive oil into a small bowl, then add the minced garlic, chopped parsley, chopped oregano, 0.5 cup red wine vinegar, 0.25 teaspoon red pepper flakes, and a pinch of salt.

Step 6

Stir the chimichurri mixture with a spoon until all ingredients are combined and green throughout, about 30 seconds; set aside.

Step 7

Light or preheat your grill to high heat, waiting until the grates are very hot and you can hold your hand over them for only 2 seconds.

Step 8

Sprinkle 1.5 teaspoons kosher salt evenly over both sides of the steak, rubbing it gently into the meat so the salt sticks.

Step 9

Place the steak on the grill grates in the direction of the lines (not perpendicular), laying it away from you to avoid splatters.

Step 10

Let the steak cook without moving it for 4 minutes, until the underside is deep golden brown with dark charred lines from the grates.

Step 11

Flip the steak over using tongs, then cook the other side for 4 minutes without moving, until it matches the first side in color.

Step 12

Insert an instant-read meat thermometer horizontally into the thickest part of the steak; pull it off the grill when it reads 130–135°F for medium-rare.

Step 13

Transfer the cooked steak to a cutting board and let it rest for 5 minutes without touching it so the juices stop running out when you cut.

Step 14

Hold the steak with your non-knife hand and slice it against the grain (perpendicular to the long muscle lines) into 0.5-inch-thick strips.

Step 15

Arrange the sliced steak on a plate, fanning the pieces slightly so they overlap in a single layer.

Step 16

Pour 2 to 3 tablespoons of chimichurri sauce over the steak in a thin stream across the top, then pass the remaining sauce in a small bowl on the side.