📝 About This Recipe
Fraldinha is a legendary cut in the world of Brazilian Churrasco, prized for its loose grain, rich marbling, and deep, beefy intensity. This recipe honors the traditional gaucho method of grilling over high heat with coarse salt, finished with a luscious garlic-herb compound butter. It’s a celebratory dish that transforms a humble cut into a melt-in-your-mouth masterpiece, perfect for any backyard gathering or festive dinner.
🥗 Ingredients
Main Ingredients
- 2.5 pounds Fraldinha (Flank Steak or Flap Meat) (at room temperature, trimmed of silver skin)
- 2 tablespoons Coarse Sea Salt (Sal Grosso) (traditional Brazilian rock salt is preferred)
- 1 teaspoon Black Pepper (freshly cracked)
- 2 tablespoons Extra Virgin Olive Oil (for coating the meat)
Garlic Herb Butter Finish
- 4 tablespoons Unsalted Butter (softened)
- 4 cloves Garlic (finely minced)
- 2 tablespoons Fresh Parsley (finely chopped)
- 1/4 teaspoon Smoked Paprika (for a hint of earthiness)
For the Chimichurri Sauce
- 1 cup Fresh Flat-Leaf Parsley (tightly packed and finely chopped)
- 1/4 cup Red Wine Vinegar
- 1/2 cup Extra Virgin Olive Oil (high quality)
- 1 teaspoon Dried Oregano
- 1/2 teaspoon Red Pepper Flakes (adjust for heat preference)
👨🍳 Instructions
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1
Remove the Fraldinha from the refrigerator at least 45 minutes before cooking to ensure it reaches room temperature for even heat distribution.
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2
Pat the steak completely dry with paper towels. Excess moisture will steam the meat rather than sear it.
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3
Lightly coat both sides of the steak with olive oil, then generously season with the coarse sea salt and cracked black pepper, pressing the salt into the fibers.
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4
In a small bowl, combine the softened butter, minced garlic, chopped parsley, and smoked paprika. Set aside to let the flavors meld.
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5
Prepare your Chimichurri by whisking together the parsley, red wine vinegar, olive oil, oregano, and red pepper flakes. Let it sit at room temperature.
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6
Preheat your grill (charcoal is traditional and best) to high heat, aiming for a temperature of 450-500°F (230-260°C).
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7
Place the steak on the hottest part of the grill. Sear for 4-5 minutes without moving it to develop a deep, dark crust.
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8
Flip the steak using tongs and sear the other side for another 4-5 minutes. For a cut like Fraldinha, medium-rare (internal temp of 130°F/54°C) is ideal.
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9
During the last 2 minutes of cooking, dollop the garlic herb butter onto the steak, allowing it to melt and baste the meat.
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10
Remove the steak from the grill and transfer it to a cutting board or warm platter.
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11
Crucially, let the meat rest for 10 full minutes. This allows the juices to redistribute so they don't run out when you slice it.
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12
Identify the direction of the long muscle fibers. Slice the steak thinly against the grain at a slight diagonal to ensure maximum tenderness.
💡 Chef's Tips
Always use coarse salt (Sal Grosso) as it provides a crunch and flavor profile that fine table salt cannot replicate. If you cannot find Fraldinha, 'Flap Meat' (Bavette) is the closest substitute, offering a similar texture to Flank but with better marbling. Never skip the resting period; if you cut it too early, the steak will become dry and chewy. Keep a spray bottle of water nearby if using a charcoal grill, as the fat in Fraldinha can cause flare-ups.
🍽️ Serving Suggestions
Serve with a side of Farofa (toasted cassava flour) for an authentic Brazilian crunch. Pair with a classic Brazilian Vinagrete (tomato and onion salad) to cut through the richness of the beef. Accompanied by Arroz Carreteiro (Gaucho-style rice) and black beans. A cold Caipirinha or a robust Malbec makes the perfect beverage pairing.