📝 About This Recipe
Fraldinha is the undisputed star of the Brazilian Churrasco, prized for its loose grain, marbled fat, and incredible ability to soak up the smoky essence of the grill. Unlike the lean flank steak found in many Western butcher shops, the Brazilian cut retains a signature layer of fat that bastes the meat as it roasts over high heat. This recipe delivers a succulent, melt-in-your-mouth experience characterized by a salty, charred crust and a tender, rosy interior that defines the spirit of Southern Brazilian hospitality.
🥗 Ingredients
The Star of the Show
- 3 pounds Fraldinha (Flank Steak) (Look for a piece with a decent fat cap, brought to room temperature)
- 1/4 cups Sal Grosso (Coarse Brazilian Sea Salt) (Kosher salt or rock salt can be substituted if necessary)
The Churrasco Baste
- 4 cloves Garlic (minced into a paste)
- 4 tablespoons Unsalted Butter (melted)
- 2 tablespoons Olive Oil (extra virgin)
- 1 sprig Fresh Rosemary (finely chopped)
Molho à Campanha (Brazilian Vinaigrette)
- 3 pieces Roma Tomatoes (seeded and finely diced)
- 1 medium Yellow Onion (finely diced)
- 1/2 piece Green Bell Pepper (finely diced)
- 1/2 cup Fresh Parsley (chopped)
- 1/3 cup White Wine Vinegar
- 1/2 cup Extra Virgin Olive Oil
- 1 pinch Salt and Black Pepper (to taste)
👨🍳 Instructions
-
1
Remove the Fraldinha from the refrigerator at least 45 minutes before cooking to ensure it reaches room temperature for even cooking.
-
2
Prepare your grill for two-zone cooking: create a high-heat zone with direct coals and a medium-heat zone for indirect cooking. If using charcoal, wait until the coals are covered in light grey ash.
-
3
Pat the meat completely dry with paper towels. A dry surface is essential for achieving a deep, caramelized crust.
-
4
In a small bowl, whisk together the melted butter, olive oil, minced garlic, and chopped rosemary to create the basting liquid.
-
5
Generously coat the meat with the Sal Grosso (coarse salt). Press the salt gently into the meat. Do not be afraid of the amount; much of it will fall off during the grilling process.
-
6
Place the meat on the direct high-heat zone, fat-side down first. Sear for 4-5 minutes until the fat is golden and crispy. Be mindful of flare-ups.
-
7
Flip the steak and sear the other side for another 4-5 minutes until a dark brown crust forms.
-
8
Move the steak to the cooler/indirect zone of the grill. Brush the meat generously with the garlic-butter mixture.
-
9
Close the grill lid and continue cooking for 10-15 minutes. Use a meat thermometer to check for an internal temperature of 130°F (54°C) for medium-rare.
-
10
While the meat cooks, prepare the Molho à Campanha by mixing the diced tomatoes, onions, peppers, parsley, vinegar, and oil in a bowl. Season with salt and pepper and set aside.
-
11
Once the meat reaches your desired doneness, remove it from the grill. Use the back of a knife to gently tap the meat, knocking off any excess large grains of salt.
-
12
Transfer the Fraldinha to a cutting board and tent loosely with foil. Let it rest for at least 10 minutes to allow the juices to redistribute.
-
13
Identify the grain of the meat. Fraldinha has a very distinct grain direction; slice the meat thinly against the grain to ensure maximum tenderness.
-
14
Arrange the slices on a warm platter and pour any accumulated juices from the cutting board over the meat.
-
15
Serve immediately with the Molho à Campanha on the side.
💡 Chef's Tips
Always slice against the grain; because Fraldinha has long muscle fibers, slicing with the grain will make it chewy. If you cannot find Brazilian Sal Grosso, use Maldon or any high-quality coarse kosher salt. Avoid using fine table salt as it will over-salt the meat; you want the large crystals to create a crust. If using a gas grill, use a smoker box with hickory or oak chips to mimic the authentic charcoal flavor. Don't skip the resting period—10 minutes is the difference between a dry steak and a juicy one.
🍽️ Serving Suggestions
Serve with 'Arroz Carreteiro' (traditional Brazilian wagoner's rice) and farofa. Pair with a cold Caipirinha or a robust Malbec to cut through the richness of the fat. Add a side of grilled Pão de Alho (Brazilian garlic bread) for the full churrasco experience. Provide a bowl of toasted cassava flour (farofa) for dipping the meat slices. A simple green salad with a citrus vinaigrette provides a refreshing contrast to the smoky beef.