Beef, Bottom Flap - Fraldinha Recipe
Make Beef, Bottom Flap - Fraldinha Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Beef and Marinade
Finishing & Serving
Method
Beef and Marinade
- 1
Trim and prepare
If needed, trim large silver skin pieces from the bottom flap, leaving a thin layer of fat for flavor. Pat the beef dry with paper towels and set on a rimmed tray.
- 2
Make the marinade
In a bowl, whisk together olive oil, kosher salt, black pepper, minced garlic, minced rosemary, chopped thyme, soy sauce, red wine vinegar, and brown sugar (or honey) until combined.
- 3
Marinate
Place the beef in a large resealable plastic bag or a shallow dish. Pour the marinade over the meat, massaging it into the surface so the garlic and herbs adhere. Seal the bag or cover the dish and refrigerate for at least 1 hour and up to 8 hours. If short on time, let rest at room temperature 30 minutes after marinating before cooking.
- 4
Bring to room temperature
Remove the beef from the refrigerator 30–45 minutes before cooking to come to room temperature (this promotes even cooking). Pat lightly with paper towel to remove excess marinade; reserve marinade for basting if desired.
- 5
Preheat cooking surface
Preheat a grill to high (450–550°F / 230–290°C) or set a heavy cast-iron skillet over high heat on the stovetop until very hot. If using a skillet, add 1 tablespoon of oil and heat until shimmering.
- 6
Sear the beef
Place the bottom flap on the hot grill or skillet, fat side toward the heat. Sear without moving for 3–4 minutes until a deep brown crust forms. Flip and sear the other side 3–4 minutes. Target a medium-rare internal temperature of 130–135°F (54–57°C) for slices that remain tender; for medium cook to 140–145°F (60–63°C). Use an instant-read thermometer placed into the thickest part to check doneness.
- 7
- 8
Rest the meat
Remove the beef from heat, tent loosely with foil and rest 8–10 minutes. Resting allows juices to redistribute and yields a juicier slice.
Finishing & Serving
- 9
Finish with butter and herbs
While the meat rests, melt the unsalted butter in the hot skillet or a small saucepan and stir in chopped parsley. Spoon the herbed butter over the rested beef to add gloss and flavor.
- 10
Slice against the grain
Identify the grain (muscle fibers) of the bottom flap — it often runs lengthwise. Using a sharp slicing knife, cut the beef across the grain into thin slices (1/8–1/4 inch thick) at a slight bias for maximum tenderness.
- 11
Serve
Arrange sliced fraldinha on a platter. Serve with lemon wedges and chimichurri or desired steak sauce on the side. Leftovers can be refrigerated in an airtight container for up to 3–4 days.