In a small bowl, combine olive oil, minced garlic, smoked paprika, ground cumin, dried oregano, chili flakes (if using), salt, and pepper.
Rub the mixture generously over the vacio. Cover and marinate for at least 30 minutes, or up to overnight for deeper flavor.
2. Prepare the Bell Peppers:
Preheat your grill to medium heat.
Slice the tops off the bell peppers and remove the seeds and membranes. Place the peppers on the grill for 3-4 minutes to soften slightly.
Carefully crack an egg into each bell pepper, season with salt and pepper, and sprinkle with shredded cheese.
3. Grill the Vacio and Peppers:
Place the marinated vacio on the grill over medium-high heat. Grill for 5-7 minutes per side, or until it reaches your desired doneness (135°F/57°C for medium-rare). Remove from the grill and let it rest for 5 minutes before slicing.
Grill the stuffed peppers alongside the vacio for 10-12 minutes, until the egg is set and the cheese is melted.
4. Serve the Dish:
Slice the vacio against the grain and arrange on a serving platter.
Place the egg-stuffed bell peppers next to the steak.
Drizzle everything with chimichurri sauce if desired.
5. Garnish and Enjoy:
Sprinkle with chopped fresh parsley and serve with grilled vegetables or a light green salad for a balanced, flavorful meal.
Why You’ll Love It:
This Grilled Vacio with Egg-Stuffed Bell Peppers combines juicy, flavorful steak with a fun and creative twist on stuffed peppers. The smoky, grilled flavors pair beautifully with the rich egg yolk and cheesy filling, making it a meal that’s as satisfying as it is impressive. Perfect for your next barbecue or family gathering!
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