Fraldinha Recipe

Name: Rodizio Grill Brazilian Steakhouse Sarasotas Fraldinha Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Brazilian
Ingredients: 1.2 kg fraldinha (flank or bavette steak), trimmed; 2 tbs kosher salt; 2 tsp freshly ground black pepper; 2 tbs neutral oil with high smoke point (vegetable or canola); 2 tbs unsalted butter; 3 each garlic cloves, smashed; 2 each fresh thyme or rosemary sprigs (optional); 1 cup fresh flat-leaf parsley, packed; 0.25 cup fresh cilantro, packed (optional); 2 tbs fresh oregano leaves (or 1 tsp dried); 3 each garlic cloves, minced; 1 each shallot, finely minced (or small red onion); 2 tbs red wine vinegar; 1 tbs fresh lemon juice; 0.5 cup extra-virgin olive oil; 0.5 tsp red pepper flakes; 1 tsp kosher salt; 0.5 tsp freshly ground black pepper

Inspired by Rodizio Grill Brazilian Steakhouse Sarasota

Time1h

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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Beef

2 2/3 lb (1.2 kg) fraldinha (flank or bavette steak), trimmed

2 tbs kosher salt

2 tsp freshly ground black pepper

2 tbs neutral oil with high smoke point (vegetable or canola)

2 tbs Unsalted butter

3 each garlic cloves, smashed

2 each fresh thyme or rosemary sprigs (optional)

Chimichurri Sauce

1 cup fresh flat-leaf parsley, packed

1/4 cup fresh cilantro, packed (optional)

2 tbs fresh oregano leaves (or 1 tsp dried)

3 each Garlic cloves, minced

1 each shallot, finely minced (or small red onion)

2 tbs red wine vinegar

1 tbs fresh lemon juice

1/2 cup extra-virgin olive oil

1/2 tsp Red pepper flakes

1 tsp kosher salt

1/2 tsp freshly ground black pepper

Method

Prepare Chimichurri

Chop and mix

Finely chop parsley, cilantro (if using) and oregano leaves, or pulse briefly in a food processor to keep some texture. Combine chopped herbs, minced garlic, and minced shallot in a bowl.

Stir in red wine vinegar, lemon juice, red pepper flakes, salt and pepper. Slowly whisk in extra-virgin olive oil until incorporated. Taste and adjust seasoning. Let the chimichurri rest at room temperature for at least 30 minutes (or refrigerate up to 24 hours) so flavors meld. Bring back to room temperature before serving.

Cook Fraldinha

Bring to room temperature and season

Remove the fraldinha from the refrigerator 30–45 minutes before cooking to come to room temperature. Pat dry with paper towels. Generously season both sides with 2 tbs kosher salt and 2 tsp freshly ground black pepper, pressing seasoning into the meat.

Preheat pan or grill

If using a cast-iron skillet, place it over high heat until smoking hot. If grilling, preheat to medium-high (around 450–500°F / 230–260°C).

Sear

Add 2 tbs neutral oil to the hot skillet. Place the fraldinha in the pan, laying it away from you to avoid splatter. Sear without moving for 3–4 minutes until a deep brown crust forms. Flip and sear the other side 3–4 minutes. For a whole fraldinha about 1–1.5 inches thick, this will approach medium-rare. Adjust time for thickness and desired doneness.

Finish with butter and aromatics

Lower heat to medium. Add 2 tbs unsalted butter, smashed garlic cloves and thyme or rosemary sprigs to the pan. Tilt the pan and spoon the melted butter and aromatics over the meat for 30–60 seconds to baste and build flavor.

Rest and slice

Transfer the fraldinha to a cutting board and tent loosely with foil. Rest 8–10 minutes so juices redistribute. Slice thinly across the grain (against the direction of muscle fibers) into 1/4-inch to 1/2-inch slices for maximum tenderness.

Serve

Arrange sliced fraldinha on a platter and spoon chimichurri over the meat or serve the sauce on the side. Offer extra salt and pepper to taste.