Fraldinha **gf Recipe

Name: Rodizio Grill Brazilian Steakhouse Denvers Fraldinha **GF Recipe
Cook time: 55 min
Total time: 55 min
Yield: 4 servings
Cuisine: Brazilian
Ingredients: 1 kg fraldinha (flank or bottom sirloin flap) steak; 2 tbs coarse kosher salt; 1 tbs freshly ground black pepper; 1 tsp garlic powder; 2 tbs olive oil; 1 cups flat-leaf parsley, packed and finely chopped; 2 tbs fresh oregano leaves, finely chopped (or 1 tsp dried); 3 cloves garlic cloves, minced; 3 tbs red wine vinegar; 6 tbs extra-virgin olive oil; 1 tsp red pepper flakes; 1 tsp coarse salt; 1 tsp freshly ground black pepper; 1 tbs lemon juice (optional, for brightness); 4 wedges lemon or lime wedges; 2 tbs fresh parsley leaves for garnish (optional)

Inspired by Rodizio Grill Brazilian Steakhouse Denver

Time55m

Serves4

Fraldinha, beef tender, is tender and robust in flavor - one of the most distinctive cuts of beef enjoyed in Southern Brazil. Pairs perfectly with our homemade chimichurri sauce.

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Ingredients

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Fraldinha (flank steak) and seasoning

2.2 lb (1 kg) fraldinha (flank or bottom sirloin flap) steak

2 tbs coarse kosher salt

1 tbs freshly ground black pepper

1 tsp Watkins garlic powder

2 tbs olive oil

Chimichurri sauce (homemade, makes about 1 cup)

1 cups flat-leaf parsley, packed and finely chopped

2 tbs fresh oregano leaves, finely chopped (or 1 tsp dried)

3 cloves Garlic cloves, minced

3 tbs red wine vinegar

6 tbs extra-virgin olive oil

1 tsp Red pepper flakes

1 tsp coarse salt

1 tsp freshly ground black pepper

1 tbs lemon juice (optional, for brightness)

Serving & optional garnish

4 wedges lemon or lime wedges

2 tbs fresh parsley leaves for garnish (optional)

Method

Preparation and seasoning

Bring meat to room temperature

Remove the fraldinha from the refrigerator 30–45 minutes before cooking so it comes closer to room temperature. Pat the steak dry on all sides with paper towels.

Trim any excessively thick silver skin only; leave some fat for flavor. Rub the entire surface of the steak with 2 tablespoons olive oil to help seasonings adhere.

Evenly sprinkle 2 tablespoons coarse kosher salt, 1 tablespoon freshly ground black pepper and 1 teaspoon garlic powder over both sides of the steak. Press the seasoning gently into the meat with your hands.

Make chimichurri sauce

Finely chop the parsley and oregano (or measure dried oregano). Mince the garlic cloves finely.

In a medium bowl, combine 1 cup chopped parsley, 2 tablespoons chopped oregano, 3 minced garlic cloves, 3 tablespoons red wine vinegar, 6 tablespoons extra-virgin olive oil, 1 teaspoon red pepper flakes, 1 teaspoon coarse salt, 1 teaspoon freshly ground black pepper, and 1 tablespoon lemon juice (if using).

Stir thoroughly until emulsified. Taste and adjust salt, acidity or oil as desired. Let the chimichurri sit at room temperature while you cook the steak so flavors meld (at least 15 minutes).

Cooking the fraldinha

Preheat a heavy cast-iron skillet or grill to high heat. If using a skillet, add a tablespoon of high smoke-point oil (canola or light olive) and heat until shimmering but not smoking.

Place the seasoned fraldinha into the hot skillet or over the hottest part of the grill. Sear without moving for 3–4 minutes to develop a deep brown crust.

Flip the steak and sear the other side 3–4 minutes for medium-rare (internal temperature about 130–135°F / 54–57°C). For medium, cook 5–6 minutes per side. Because fraldinha is a thin, flat cut, these times refer to a 1–1.2 kg piece; adjust ±1–2 minutes depending on thickness.

If the steak is thicker in places and browning too quickly, reduce heat and finish in a 375°F (190°C) oven for 4–8 minutes until desired doneness is reached. Use an instant-read thermometer for accuracy.

Transfer the cooked fraldinha to a cutting board and tent loosely with foil. Rest for 8–10 minutes to let juices redistribute.

Slicing and serving

Slice the fraldinha thinly across the grain at a slight diagonal into 1/4-inch (6 mm) slices. Cutting across the grain shortens muscle fibers and maximizes tenderness.

Arrange slices on a platter. Spoon chimichurri over the steak or serve on the side. Garnish with parsley leaves and lemon or lime wedges. Serve immediately.