This is the famous "Vacio Argentino", it goes by many names but we think the best is "Flank Steak".
The Entire beef cut yields many steaks, and traditionally it is cooked whole over an open fire. We cut each stake and trim them to create the perfect portion. The flavor, juiciness, and texture we love so much in this steak, comes from the perfect amount of fat inside it that renders as you cook it to "al punto" temperature.
What makes our beef different is simple - Knowing the Whole Cow.
We come from Uruguay, a small country with lots of rivers, and lots of pastures. Perfect for Cows.
We've learned the cow since we were young, making asado with our parents. What we learn is that there are many different textures and flavors, sizes and recipes, in all the beef of a cow. And we by design, try to focus on cuts that are not the classics such as a Filet Mignon, or a Rib Eye. Why not? Because texture and flavor can be achieved better with other cuts such as the Skirt or Flank Steaks- Two Uruguayan/Argentinian Classic Beef Cuts per say. Where we don't have to add any other ingredient but a splash of salt. why? because you can really learn to love and enjoy the Real flavor of Beef. Without any spices or marinations, just beef flavor. what the Japanese sometimes called Umami- the savory and true flavor of the ingredient you're cooking. And let me tell you, you will know when you taste it, that it's perfect just like that. Simple, Healthy, and Nutritious Steaks in the Tampa Bay Area.