Beef, Bottom Flap - Fraldinha Recipe

Trim and score

Pat the fraldinha dry with paper towels. Trim any excessive silver skin or thick fat pockets, leaving a thin fat cap for flavor. Lightly score the fat in a crosshatch pattern with a sharp knife, taking care not to cut into the meat (this helps render fat and allows marinade to penetrate).

Prepare marinade

In a bowl combine minced garlic, olive oil, soy sauce, Worcestershire sauce, fresh lime juice, smoked paprika, dried oregano, 1 tablespoon kosher salt and 1 teaspoon black pepper. Whisk until blended.

Marinate

Place the trimmed fraldinha in a shallow dish or large zip-top bag. Pour marinade over the beef, rub to coat thoroughly, pressing marinade into scored areas. Cover (or seal bag) and refrigerate for at least 1 hour and up to 6 hours. If time is very short, let rest at room temperature for 20–30 minutes before cooking to take the chill off.

Bring to room temperature

Remove the beef from the refrigerator 30–45 minutes before cooking so it comes close to room temperature; pat off excess marinade with paper towels. Reserve the marinade if you plan to baste briefly during sear (see note).

Preheat pan or grill

If using a heavy skillet (cast iron) place it on medium-high heat and let it get very hot, about 5–7 minutes. If using a grill, preheat to high (450–550°F / 230–290°C) with one area set for direct high heat and another for indirect heat.

Season before sear

Just before cooking, lightly sprinkle the beef with the remaining 1/2 tablespoon kosher salt and a pinch of black pepper on all sides to build a crust.

Sear

Add 1 tablespoon neutral oil to the hot pan (or oil the grill grates). Place the fraldinha fat-side down if the cut has a fat cap; press gently to ensure contact. Sear without moving 3–4 minutes until a deep brown crust forms. Flip and sear the second side 3–4 minutes. For a thick piece, also sear the edges 1–2 minutes each. If you like, during the last 30 seconds add 1 tablespoon butter to the pan and baste the beef with the melted butter for richer flavor.

Finish to temperature

After searing, move the beef to the cooler side of the grill or reduce pan heat to medium-low and continue cooking until the internal temperature reaches your desired doneness: 125°F (52°C) for rare, 130–135°F (54–57°C) for medium-rare, 140–145°F (60–63°C) for medium. This typically takes 5–12 minutes depending on thickness. Use an instant-read thermometer inserted into the thickest part to check.

Rest

Transfer the beef to a cutting board, tent loosely with foil, and rest for 10–15 minutes. Resting allows juices to redistribute and carryover cooking to finish.

Slice and serve

Slice the fraldinha thinly across the grain into 1/4-inch to 1/2-inch slices. Arrange on a platter, sprinkle chopped parsley and a little flaky salt if desired, and serve with lime wedges for squeezing over the meat.

Notes

Fraldinha is best served medium-rare to medium to preserve tenderness. Marinating for longer will deepen flavor but does not significantly tenderize this cut; slicing thin across the grain is key. Leftovers keep well for 3–4 days refrigerated and can be reheated gently or used cold in sandwiches or salads.