Fraldinha Recipe
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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Beef
Chimichurri Sauce
Method
Beef
- 1
Trim and score
Pat the fraldinha dry with paper towels. Trim any very thick silver skin or large pockets of fat, leaving some fat for flavor. Lightly score the fat side in a shallow crosshatch (don’t cut into the meat) so it renders evenly.
- 2
Season
Rub the entire steak with the smashed garlic cloves and then with the olive oil. Generously season both sides with 1 1/2 tablespoons coarse sea salt and the 1 teaspoon freshly ground black pepper, pressing the seasoning into the meat. Let rest at room temperature for 20–30 minutes (or refrigerate up to 2 hours covered).
- 3
- 4
Sear and cook
Place the fraldinha on the hot grill or pan, fat-side down first if there’s a fat cap, and sear 3–4 minutes without moving to get a deep brown crust. Flip and sear the other side 3–4 minutes. Continue to cook, flipping every 2–3 minutes, until the internal temperature reaches 125–130°F (52–54°C) for medium-rare or 135°F (57°C) for medium. Total cook time will be about 10–16 minutes depending on thickness.
- 5
Rest and slice
Transfer the steak 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° angle into 1/4-inch (6–7 mm) slices to maximize tenderness.
- 6
Finish and serve
Taste a slice and, if desired, sprinkle with the remaining 1/2 tablespoon coarse sea salt. Serve immediately with chimichurri spooned over the top or on the side.
Chimichurri Sauce
- 7
Combine herbs and aromatics
In a medium bowl, combine the finely chopped parsley and oregano with the minced garlic and crushed red pepper flakes.
- 8
Emulsify
Add the red wine vinegar and the 1 teaspoon optional lemon juice, then slowly whisk in the 6 tablespoons extra-virgin olive oil until well combined. Alternatively, stir vigorously with a fork for a looser sauce.
- 9
Season and rest
Stir in the 1 teaspoon coarse sea salt and 1 teaspoon freshly ground black pepper. Taste and adjust acidity, salt, or heat as needed. Let the chimichurri sit at room temperature for at least 15–30 minutes to let the flavors meld (or refrigerate up to 24 hours). If refrigerated, bring back to room temperature before serving.
- 10
Serve
Spoon chimichurri over the sliced fraldinha or serve in a small bowl at the table for guests to add as desired.