Grilled Vacio with Egg-Stuffed Bell Peppers – A Feast of Flavors!

In a small bowl, mix together the olive oil, minced garlic, smoked paprika, cumin, oregano, chili flakes, salt, and pepper.
Rub this marinade all over the vacio steak and let it sit for at least 15 minutes (or longer for more flavor).
2. Prepare the Egg-Stuffed Bell Peppers:

Preheat the oven to 375°F (190°C).
Slice the tops off the bell peppers and remove the seeds and membranes.
Lightly season the inside of each pepper with salt and pepper.
Place the peppers in a baking dish.
Crack one egg into each bell pepper and sprinkle with cheese and fresh parsley.
Bake in the oven for 15-18 minutes, or until the egg whites are set but the yolk is still runny (or cook to your desired doneness).
3. Grill the Vacio:

Preheat the grill to medium-high heat.
Grill the vacio steak for about 4-6 minutes per side, depending on your preferred level of doneness (for medium-rare, aim for an internal temperature of 130-135°F).
Remove from the grill and let it rest for 5 minutes before slicing thinly against the grain.
4. Assemble and Serve:

Plate the grilled vacio slices alongside the egg-stuffed bell peppers.
Drizzle with chimichurri sauce (if using) and serve with grilled vegetables or a fresh green salad on the side.
Serving and Storage Tips: