BRAZILIAN FRALDINHA RECIPE
Fraldinha is a meat cut that’s traditionally used for churrasco and is made up of part flank, part short loin, and part bottom sirloin.
This beef cut is long and thin, full of connective tissue. This strong marbling is the reason why the meat is traditionally cut against the grain before it’s grilled.
The name fraldinha is a diminutive for fralda, meaning flap or diaper in Portuguese.
RECIPE INGREDIENTS
2-3 pound flap steak, bavette steak, or flank steak
Coarse sea salt
DIRECTIONS ON BRAZILIAN FRALDINHA RECIPE
Trim excess hard fat and silver skin from the meat.
Liberally season both side of the meat with coarse sea salt.
If using a rotisserie or skewers, skewer the meat.
Preheat your grill for 450 degrees and set up for direct heat.
Grill the meat over direct heat, flipping ever few minutes. If using a rotisserie, check the meat temp after 10 minutes, then every 5 minutes.
Remove the meat when it is about 5-7 degrees below your desired doneness.
Move the meat to a cutting board and rest under foil for about 5 minutes.
Thinly slice, against the grain, and serve.
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RECIPE VIDEO
Ingredients
- 2-3 pound flap steak, bavette steak, or flank steak
- Coarse sea salt
Instructions
Trim excess hard fat and silver skin from the meat.
Liberally season both side of the meat with coarse sea salt.
If using a rotisserie or skewers, skewer the meat.
Preheat your grill for 450 degrees and set up for direct heat.
Grill the meat over direct heat, flipping ever few minutes. If using a rotisserie, check the meat temp after 10 minutes, then every 5 minutes.
Remove the meat when it is about 5-7 degrees below your desired doneness.
Move the meat to a cutting board and rest under foil for about 5 minutes.
Thinly slice, against the grain, and serve.