Fraldinha Recipe
Tender bottom sirloin.
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Ingredients
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Beef & Marinade
Finishing & Serving
Method
Beef & Marinade
- 1
Trim and score
Pat the fraldinha dry with paper towels. If there is an uneven thick fat cap or large silver skin, trim away only excess — you want some fat for flavor. Lightly score the fat side in a crosshatch pattern about 1/8" deep to help render.
- 2
Prepare marinade
In a small bowl combine minced garlic, kosher salt, black pepper, smoked paprika, olive oil, lime juice, chopped parsley and cilantro (if using). Stir to form a loose paste.
- 3
Marinate the steak
Rub the paste evenly over both sides of the fraldinha. Place the meat in a shallow dish or resealable bag and refrigerate for 30 minutes to 2 hours. If short on time, allow at least 30 minutes at room temperature before cooking; for deeper flavor refrigerate up to 4 hours then bring to room temperature for 30–45 minutes before cooking.
- 4
Bring to room temperature & preheat
Remove the fraldinha from the fridge 30–45 minutes before cooking so it reaches near room temperature. Meanwhile preheat a grill or heavy cast-iron skillet over high heat until very hot (about 10 minutes for grill or skillet). If using a grill, oil the grates lightly.
Searing & Cooking
- 5
Sear the beef
Lightly brush or rub a little additional olive oil on the meat if the pan/grill is dry. Place the fraldinha fat-side down first if using a skillet, or presentation-side down on the grill. Sear without moving for 3–4 minutes to develop a deep brown crust. Flip and sear the second side 3–4 minutes. For a 2-lb fraldinha this will yield medium-rare to medium depending on thickness.
- 6
Finish to temperature
If the cut is thick or you prefer more done, reduce heat to medium and continue cooking, flipping every 2–3 minutes until an instant-read thermometer reads 125–130°F for medium-rare or 135°F for medium (about 6–10 more minutes total depending on thickness). For charcoal or gas grill, move to indirect heat after searing and close the lid while checking temperature.
- 7
Rest the meat
Transfer the fraldinha to a cutting board and place the butter on top to melt. Tent loosely with foil and rest for 8–12 minutes. Resting allows juices to redistribute and finishes carryover cooking (temperature will rise ~5°F).
Finishing & Serving
- 8
Slice and season
Un-tent the meat and slice thinly across the grain at a 30–45° angle into 1/4"–1/2" slices. Sprinkle with flaky sea salt to taste. Spoon any resting juices over the slices.
- 9
Serve
Serve hot with chimichurri or lime wedges alongside. Fraldinha is excellent with roasted potatoes, grilled vegetables, or served in tortillas for tacos. Leftovers keep well refrigerated for 2–3 days.