Flap Steak vs. Flank Steak vs. Vacio: What’s the Difference and How to Grill It Argentine Style

There’s nothing that brings two different cultures together quite like food, especially when it means gathering around a grill to share stories and laughter. Still, sometimes this is anything but straightforward.

Let’s take, for instance, U.S. flank, flap, and skirt steak, three cuts that, in Argentina, we eat as a single one: vacío. But here’s the thing: when you order vacío from a U.S. butcher, you’ll likely get a piece of bavette (flap steak). Not wrong, and yet, not totally right.

In this article, we’ll clear up the flat-steak confusion and break down the differences between flap, flank, and vacio steak to help you experience Argentinian grilled meat at its best. We’ll explain how to grill them correctly and share a few tips to help you nail incredible results.

Roll up your sleeves and fire up your grill. Your introduction to the authentic asado experience starts now.

Flap Steak vs. Flank Steak

First things first. People often get flap and flank steak mixed up. After all, their names sound similar and both come from the belly section of the cow. Still, they’re quite different from each other:

• Flap Steak. Also called “bavette”. This cut comes from the bottom sirloin, near the cow’s round and shank. It is wedge-shaped and thicker than flank steak. This cut has a loose grain and plenty of marbling, which makes it more tender than flank steak, and just as flavorful. It’s commonly used for fajitas, tacos, and Asian-style dishes.

• Flank Steak: This cut sits directly below the flap steak. It has a deep, beefy flavor and a tight grain, which can make it tough when not properly cooked. Although it’s leaner than flap steak, it’s covered by a layer of fat that helps keep it moist as it cooks. It’s best marinated, seared hot, and sliced thin against the grain.

One last difference between flap steak and flank steak (crucial for any new griller) is how easy each one is to cook over the fire.

Flank steak is thin and demands precision. Overcooking it will dry it out. While flap steak should be cooked through to turn tender, flank steak is only seared on both sides, leaving the inside medium-rare at most.

Flap steak, on the other hand, is more forgiving, which makes it ideal for anyone just starting out with a grill. Slow cooking helps tenderize it. Also, as it is a fatty cut with plenty of marbling, it will stay juicy even if it looks like it’s been cooked a bit longer than planned.

Now then, how do flap steak and flank steak relate to vacío? Jump to the next section to find out.

Cut	Flap steak (bavette)	Flank steak
Origin	Bottom sirloin	Flank primal
Texture	Thicker, with loose grain (more tender)	Thin, with tighter grain (can be tougher)
Fat Content	More marbling	Lean cut, with a fat cap
Flavor	Beefy, not as strong as flank steak	Deep, beefy flavor

 

Pro tip Nº1→ New to the grill? Here’s our beginners’ guide to grilling to help you take your backyard gatherings to the next level.

What is Vacío Steak?

In Argentina, vacío is an iconic cut, an essential on almost every asado. We love its bold flavor and the mix of crispiness and tenderness it develops when grilled low and slow. And since it’s a fairly large cut (think around 8 pounds), it’s perfect for big gatherings.

Vacío is a multi-muscle primal cut. It’s taken from the sub-primal loin section and includes the flap, the flank, and the inside skirt. In Argentina, it’s sold whole, with the fat cap left on the flap steak and the membranes intact. It’s usually cooked in one piece, slowly and over indirect heat, to tenderize the meat. This lets the fat render gently, keeping the inside juicy while the exterior crisps up beautifully.

But here’s the thing: as mentioned, most U.S. “vacío steak” offerings are actually just flap steak. If you’re looking for the real Argentine cut and don’t have a butcher who specializes in these styles, you can go to your trusted butcher and ask for “the full primal section before separating,” or special-order a “whole bottom sirloin primal.” Make sure to specify that it must include flap, flank, and inner skirt, with the fat cap intact.

Still, if you can’t get one, don’t worry: in Argentina, we know that the cut you use in an asado matters, but what matters even more is sharing good moments around the grill with the people you love. In those cases, look for a thick, fat-on flap steak, and grill a bavette on the side. It will get you as close to the true Argentine experience as it gets.

How to Grill Vacio Steak the Argentine Way?

Some grillers prefer separating the different sections of the vacío for more precise cooking. However, in Argentina, the most common approach is to grill the vacío whole: flap, flank, and skirt steaks all together. So let’s take a look at how to grill a vacío steak, step by step, Argentine-style.

Prep

Preparing vacío steak is very simple: you don’t even need to trim the fat or the membrane! To begin with:

1. Let it rest at room temperature for about 30 minutes before grilling to encourage a good sear, and season the membrane side with a bit of coarse salt and black pepper.

2. For a true Argentine experience, use a charcoal grill. Build a fire using lump charcoal or hardwood logs. Once they’ve burned down to embers, spread the coals under the grates and let them heat up well.

3. Use an iron poker and shovel to arrange the embers beneath the grates, following the outline of the grill. This will create indirect heat, which tenderizes the meat and allows you to cook it for hours without burning it.

Pro tip N°2→ Use an Argentine brasero (side firebox) to burn your fuel and produce embers. It helps keep your grill organized and your fire consistent.

Grilling

Once you’ve arranged the embers, place the vacío on the grill: 

1. Cook it fat-side down first, covered with a lid or with foil. For an 8-pound vacio, let it cook for about 45 minutes, until the fat develops a deep golden char and turns crispy.

2. Arranging the coals with a gap in the center should help prevent flare-ups. Still, keep a spray bottle of water nearby just in case. Of course, another option is upgrading to a gaucho grill with those signature V-shaped grates that channel fat drips away.

3. Once the fat-side is nicely cooked, flip the vacio steak and cook it for another 20 minutes, until the membrane turns crispy.

Pro tip Nº3→ To maximize flavor and juiciness, baste the vacío with a little brine as it cooks.

Doneness

While some cuts and grilling techniques overlap between the U.S. and Argentina, vacío stands out for offering a truly unique culinary experience. 

This cut requires a cooking method that goes against several classic American grilling “rules.” As a matter of fact, leaving the meat medium-rare, heavy seasoning, charring, and constant flipping can actually ruin vacío.

In fact, unlike flank steak and flap steak, when cooked separately, vacío is usually taken to well-done. Its fat cap keeps it from drying out, giving you incredibly juicy and tender bites. Undercooking it can actually make it tougher.

Pro tip Nº3→ If you’re cooking flap steak and flank steak separately, the cooking times shorten. Flap steak turns out great when grilled over medium-high heat for about 10 minutes per side. Flank steak does well on an iron griddle to keep it from drying out.

Serving

Antes de cortar el vacío, dejá que repose alrededor de 10 minutos. Esto permite que los jugos se Before slicing vacío, let it rest for about 10 minutes. This allows the juices to rearrange and keeps them from spilling out when you cut into the meat.

To carve vacío, it helps to separate the flank steak, since its grain runs in a different direction. This way, you’ll be able to slice each section against the grain, ensuring maximum tenderness.

For the true Argentine asado experience, bring it to the table on a wooden carving board. After all, asado is about the ritual. Slice, serve, and enjoy with friends.

Pro tip Nº4→ This cut pairs well with just about anything, from a simple spoonful of chimichurri to a fresh green salad. But if you want to take your meal to the next level, we recommend serving it with some BBQ-grilled vegetables.

Why You Need the Right Grill for Vacio?

The challenge of cooking a whole vacío (instead of flap and flank steaks separately) doesn’t end with finding the right cut. 

Avoiding flare-ups and managing grill temperature can give you more than a few headaches, especially if you’re just getting started with charcoal grills. And because this is a large cut, not every grill will get the job done. In brief: if you want to enjoy authentic Argentine vacío, you need the right grill. 

While there’s no single “perfect” grill, there are certain features that bring you much closer to it. For example:

• V-shaped grates. Found in most Argentinian grills and in Argentine Santa Maria grills, they channel fat drips away, preventing flare-ups. They’re not always the easiest to clean, but they’re worth it: they keep your food from burning and from picking up that bitter smoky aftertaste.

• Open frame. While having a lid can help when cooking vacío, open-frame grills usually offer a larger cooking surface, which makes them ideal for this cut. They also let you “read” the fire more easily and adjust the embers visually and intuitively.

• Adjustable grates. Grills with grates you can raise or lower as needed are perfect for cooking cuts like this, especially if you’re new to the grill or don’t have much experience with large pieces of meat. Adjusting the height helps you manage heat intuitively, prevent flare-ups, and avoid overcooking the meat.

Pro tip N°5→ Explore our Santa Maria BBQ collection and bring your grilling game to the next level. Not sure about which one is for you? Here’s our guide on how to choose the best Santa Maria grill for your setup.

FAQs

Still curious about vacio steak, and how it relates to flap and flank steak? Here are answers to some of the most common questions we hear. If yours isn’t listed, feel free to reach out. We’re always happy to help!

What’s the difference between flap and flank steak?

Flap steak is a wedge-shaped cut, thicker and with more marbling than flank steak. It comes from the bottom sirloin, while flank steak comes from the flank primal (behind the ribs and below the loin).

Is vacio steak the same as flap or flank?

Argentine vacio steak isn’t the same as flap or flank steak, although most “vacio steaks” in the U.S. are actually flank steaks. The Argentine vacio is a large cut that includes both flank and flap steaks, as well as the inner skirt. It also has a fat cap and a thin membrane that are left on.

Can I cook vacio on a gas grill?

Yes, you can cook vacio steak on a gas grill. However, charcoal or wood fire often gives the best results and adds a more traditional flair, once you get the hang of managing it.

What’s the ideal doneness for vacio?

The ideal doneness for vacio steak is medium-well (140–150°F) to well-done (155–160°F). This ensures the fat renders fully, basting the meat with its juices and tenderizing the grain.

To Grill and to Enjoy: Cook Vacio Like a Pro 

Some foods transcend borders, and vacio is quickly becoming one of them. Whether you enjoy it as a flank steak or cook a whole Argentine vacio, this cut invites you to explore new ways of cooking, eating, and, above all, enjoying a slow Sunday morning by the grill.

With the right grill setup, you can bring out the full character of this iconic Argentinian cut and savor flavors that only patience, charcoal grilling, good company, and the right piece of meat can create.

So, it’s time to roll up your sleeves and head to your local butcher to find the vacio that will be the star of your next backyard BBQ. But first, explore our catalog of handcrafted Argentinian grills and accessories, and start imagining the perfect setup to elevate your grilling game.

Because at Gaucho Life, we know it’s not just about cooking. It’s about the lifestyle.