The flap steak, known in Argentina as vacío, usually takes on one of two starring roles: served whole as the centerpiece of the table, meant to be shared, or as part of a classic parrillada surrounded by other cuts. Either way, this Argentine favorite is a must at any gathering with friends or family around the fire.
What Is Flap Steak and Why Argentines Love It
Flap steak comes from the lower sirloin, close to the flank. It’s a part of the animal that’s naturally flavorful thanks to its grain and light marbling. It has a loose texture that, when cooked over open flame, becomes tender while keeping that satisfying chew that steak lovers appreciate.
In Argentina, the vacío is essential to any asado. It’s the cut that brings everyone to the table, served sliced and shared while the next round of meat slowly grills nearby. Usually paired with mixed salad, French fries, or mashed potatoes, this cut is a classic staple of Argentine cuisine.
How It’s Served at Baires Grill
If you're looking for the juiciest and tastiest flap steak near you, head to your nearest Baires location. True to traditions, on Baires Grill’s menus this Argentine classic goes from the 8oz lunch cut, ideal for a lighter midday meal, the prime flap steak 12oz, a perfectly portioned individual cut, to the whole prime flap steak 48oz, designed for four to share.
Both are grilled to order and served with your choice of sides: mixed salad, mashed potatoes, jasmine rice, baked potatoes, or French fries. For a finishing gourmet touch, guests can add black peppercorn, brandy mushroom, or Maytag blue cheese sauce.
It also takes part in the parrillada, an Argentine feast featuring skirt steak, short ribs, chicken, sausage, and blood sausage. No matter how you order it, flap steak at Baires Grill always arrives sliced across the grain, tender, and full of the warmth that defines Argentine cuisine.
Pairing Ideas for a True Argentine Moment
It's not really an Argentine dinner if the meat isn't paired with a good glass of wine. And truth is, few things go together as naturally as flap steak and Malbec. A glass from Mendoza or Valle de Uco brings out the meat’s richness without overpowering it. For those who prefer something with a touch more structure, Cabernet Sauvignon or Argentine red blends offer depth and a balanced finish.
Wine is part of every meal here, and Wine Mondays —all bottles are half off— make it even easier to explore Argentine labels curated by our team. Whether it’s a full-bodied Malbec or a soft, fruit-driven blend, the pairing always feels right beside a good steak.
Tips for Cooking Flap Steak at Home
If you’re tempted to cook this Argentine favorite at home a lo Baires —maybe on your backyard grill with a long table set for everyone—, there are a few key tips to bring out the best in this cut.
First of all, let the meat reach room temperature before grilling to ensure even cooking. Season simply with coarse salt before it hits the grill, and add pepper only after. Keep the heat medium-high so the outside develops a nice crust while the inside stays juicy.
Once off the grill, let it rest for a few minutes before slicing. Always cut against the grain, it keeps every bite tender. With just a bit of patience and attention, your flap steak will carry that same balance of flavor and simplicity that makes it a favorite all over Argentina.
Conclusion: A True Taste of the Argentine Grill
Flap steak brings together everything people love about Argentine food: good meat, good fire, and time shared at the table.
At Baires Grill, it remains one of our most requested cuts, whether for lunch, dinner, or a full parrillada. Each serving is a small tribute to the Argentine way of grilling. Simple, generous, and made to be enjoyed together. Book your table! La mesa está servida.
