Argentine Heritage Roast: Strip and Vacuum on the Embers

Instructions

1. 1
   Prepare an abundant fire using hardwood firewood (such as quebracho or oak) or excellent quality charcoal, until you obtain red embers covered with a light white ash.
2. 2
   Distribute the coals under the grill, leaving a medium-high heat zone and another medium-low heat zone to control cooking.
3. 3
   Generously salt the roast strip and the vacuum on all sides with the grill salt; Don't be afraid to go a little overboard, the meat will absorb only what is necessary.
4. 4
   Place the vacuum on the grill over medium-low heat, with the fat or 'cuerito' side down so that it browns slowly and protects the meat.
5. 5
   Place the roast strips on the grill over the medium heat zone, resting on the bone side.
6. 6
   Let the vacuum roast without moving it for about 45 to 60 minutes, until the fat is golden brown and crispy.
7. 7
   Hold the roast strips for about 30 to 40 minutes on the bone side, until you notice blood starting to ooze on the top.
8. 8
   Turn the roast strips and vacuum them using tongs (never pierce the meat so as not to lose the juices).
9. 9
   Generously brush the top of the meats (which are already browned) with the fresh chimichurri, just like your grandfather did, so that the heat releases the aromas of the garlic and parsley.
10. 10
    Continue roasting until you reach the desired doneness (in Argentina it is usually eaten medium-rare or well-done, which will take about 20-30 more minutes).
11. 11
    Remove the meats from the grill and let them rest on a wooden board for 10 minutes so the juices can redistribute.
12. 12
    Cut the void into portions transverse to the fibers and separate the roast strips by the bones. Serve immediately with more chimichurri on the side.