Beef, Bottom Flap - Fraldinha Recipe

Trim and score

Pat the bottom flap dry with paper towels. Trim any excessive fat or silver skin, leaving a thin fat cap. If the grain direction changes across the piece, identify it; you will slice against the grain later. Lightly score the fat side in a crosshatch pattern with shallow cuts (about 1/8 inch) so marinade and heat penetrate evenly.

Make the marinade

In a bowl, whisk together olive oil, soy sauce, lime juice, minced garlic, smoked paprika, ground cumin, brown sugar, red pepper flakes (if using), kosher salt, and black pepper until combined.

Marinate

Place the trimmed fraldinha in a shallow dish or resealable bag. Pour the marinade over the meat, rubbing it into the scored fat and rub it over all surfaces. Cover and refrigerate for at least 1 hour and up to 8 hours. If short on time, allow 30 minutes at room temperature after taking it out of the fridge before cooking.

Bring to room temperature

Remove the steak from the fridge 30–45 minutes before cooking to let it come to room temperature. This ensures even cooking.

Preheat pan or grill

For stovetop: place a heavy cast-iron skillet over high heat until very hot (3–5 minutes). For grill: preheat to high (500°F/260°C) with one side for direct high heat and one side cooler for resting. Add neutral oil to the pan just before searing and swirl to coat.

Sear the fraldinha

Place the bottom flap in the hot skillet or on the grill, fat-side down first if pan allows, and sear without moving for 3–4 minutes until a deep brown crust forms. Flip and sear the other side 3–4 minutes. If your piece is thicker than 1 inch, reduce direct heat and continue cooking a few minutes per side to reach desired doneness.

Finish with butter (optional)

During the final minute of cooking, reduce heat to medium-low, add unsalted butter to the pan, and spoon the melted butter over the meat for added flavor and gloss.

Check doneness

Use an instant-read thermometer: 120–125°F (49–52°C) for rare, 130–135°F (54–57°C) for medium-rare, 140–145°F (60–63°C) for medium. Remember the temperature will rise 3–5°F while resting.

Rest

Transfer the cooked fraldinha to a cutting board and tent loosely with foil. Let it rest 8–10 minutes to allow juices to redistribute.

Slice

Identify the grain of the meat. Slice the fraldinha thinly at a 45-degree angle across the grain into 1/8–1/4-inch slices. Slicing against the grain shortens muscle fibers and ensures tenderness.

Finish and serve

Arrange slices on a platter, drizzle any accumulated resting juices over the meat, sprinkle with chopped cilantro, and serve with lime wedges. Offer warm tortillas, pickled red onions, and chimichurri or salsa verde on the side if using.