Fraldinha Recipe

Trim and score

Pat the fraldinha dry with paper towels. If there is any excessive fat or silver skin, trim it away, leaving a thin fat layer for flavor. Lightly score the fat side with shallow diagonal cuts about 1/2 inch apart to help render fat and allow marinade to penetrate.

Season

Rub the minced garlic evenly over both sides of the steak. Drizzle the 2 tbs olive oil over the meat and rub to coat. Sprinkle the coarse kosher salt (about 2 tbs) evenly over both sides, then grind the black pepper on both sides. Press the seasonings gently into the meat so they adhere.

Rest (optional marination)

Let the seasoned fraldinha sit at room temperature for 30 minutes to 1 hour to allow flavors to develop and the meat to come closer to ambient temperature for even cooking. Alternatively, cover and refrigerate up to 4 hours; if refrigerated, bring back to room temperature 30–45 minutes before cooking.

Prepare herbs: coarsely chop the parsley, cilantro (if using), and fresh oregano leaves. Place them in a medium bowl or a small food processor (pulse mode) for a smoother chimichurri.

Combine aromatics and acid: add the 3 minced garlic cloves, 2 tbs red wine vinegar, 1 tsp coarse kosher salt, 1/2 tsp black pepper, and 1/2 tsp red pepper flakes to the herbs.

Add oil and finish: slowly whisk or drizzle in 1/2 cup extra-virgin olive oil until combined. Stir in 1 tsp lemon juice if using. Taste and adjust salt, pepper, or vinegar. Let sit at least 15–30 minutes for flavors to meld; can be made several hours ahead and kept refrigerated up to 3 days. Bring to room temperature before serving.

Preheat

Heat a heavy skillet or cast-iron pan over medium-high to high heat until very hot (2–4 minutes). If using a grill, preheat to high direct heat. A hot cooking surface is essential to get a good crust on fraldinha.

Sear the meat

Add 1 tbs neutral high-heat oil to the hot pan and swirl to coat. Place the fraldinha in the pan, fat-side away first if using a grill or with fat-side partially toward the heat to render. Sear without moving for 3–4 minutes until a deep brown crust forms. Flip and sear the other side 3–4 minutes. For a 1.2 kg piece (about 2.5–3 cm thick), you want medium-rare to medium: target internal temperature 56–60°C (133–140°F). Use an instant-read thermometer inserted into the thickest part to check.

Optional finish

If the piece is thick and not yet at desired doneness after searing, lower heat to medium and add 1 tbs butter to the pan. Tilt the pan and spoon melted butter over the steak for 1–3 minutes while monitoring internal temperature until it reaches target.

Rest and slice

Transfer the fraldinha to a cutting board and tent loosely with foil. Rest 8–10 minutes to allow juices to redistribute. Slice thinly across the grain at a 45-degree angle into 1/4-inch (6 mm) slices to maximize tenderness.

Serve

Arrange sliced fraldinha on a platter and spoon chimichurri over the top or serve chimichurri on the side for guests to add to taste. Sprinkle extra coarse salt or pepper if desired.