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Restaurants›Rodizio Grill Brazilian Steakhouse Sarasota›Fraldinha **gf Recipe

Fraldinha **gf Recipe

Name: Rodizio Grill Brazilian Steakhouse Sarasotas Fraldinha **GF Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Brazilian
Ingredients: 2 lb fraldinha (flank or bottom sirloin), trimmed; 2 tsp kosher salt; 1 tsp freshly ground black pepper; 1 tsp garlic powder; 2 tbS olive oil; 1 tbS neutral oil with high smoke point (canola or grapeseed); 1 cup flat-leaf parsley, packed; 0.25 cup fresh cilantro, packed (optional); 2 tbS fresh oregano leaves (or 1 tsp dried oregano); 4 cloves garlic cloves, minced; 2 tbS red wine vinegar; 0.5 cup extra-virgin olive oil; 0.5 tsp red pepper flakes; 0.75 tsp kosher salt; 0.5 tsp freshly ground black pepper; 1 tbS lemon juice (optional, brightens); 1 tbS resting/finishing butter (optional); 1 tbS fresh parsley, chopped (garnish); 4 pieces lemon or lime wedges (optional)

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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Fraldinha (Flank/Bottom Sirloin) Roast

2 lb fraldinha (flank or bottom sirloin), trimmed

2 tsp kosher salt

1 tsp freshly ground black pepper

1 tsp Watkins garlic powder

2 tbS olive oil

1 tbS neutral oil with high smoke point (canola or grapeseed)

Chimichurri Sauce (Makes ~1 cup)

1 cup flat-leaf parsley, packed

1/4 cup fresh cilantro, packed (optional)

2 tbS fresh oregano leaves (or 1 tsp dried oregano)

4 cloves Garlic cloves, minced

2 tbS red wine vinegar

1/2 cup extra-virgin olive oil

1/2 tsp Red pepper flakes

3/4 tsp kosher salt

1/2 tsp freshly ground black pepper

1 tbS lemon juice (optional, brightens)

To Finish & Serve

1 tbS resting/finishing butter (optional)

1 tbS fresh parsley, chopped (garnish)

4 pieces lemon or lime wedges (optional)

Method

Fraldinha (Flank/Bottom Sirloin) Roast

Bring to room temperature

Remove the fraldinha from the refrigerator 30–45 minutes before cooking to come to room temperature. Pat dry thoroughly with paper towels to ensure a good sear.

Season

Rub the entire surface of the meat with 2 tablespoons olive oil. Evenly season both sides with 2 tsp kosher salt, 1 tsp freshly ground black pepper, and 1 tsp garlic powder. Press seasonings into the meat so they adhere.

Preheat pan or grill

If using a cast-iron skillet: preheat the skillet over medium-high heat until very hot, about 5 minutes. Add 1 tablespoon neutral high-smoke-point oil and swirl. If grilling: preheat grill to high (450–500°F / 230–260°C) and oil the grates.

Sear

Place the fraldinha in the hot skillet or on the grill. Sear undisturbed 3–4 minutes until a deep brown crust forms. Flip and sear the other side 3–4 minutes. If the cut is thick or you prefer medium doneness, after searing transfer to a 425°F (220°C) oven for 6–10 minutes, or move to a cooler part of the grill to finish. Use an instant-read thermometer to check: 120–125°F for rare, 130–135°F for medium-rare, 140–145°F for medium.

Rest

Remove the fraldinha from heat and transfer to a cutting board. If using, place 1 tablespoon butter on top to melt. Tent loosely with foil and rest 8–12 minutes. Resting lets juices redistribute for a juicy result.

Slice

Using a sharp knife, slice the fraldinha thinly across the grain (perpendicular to the muscle fibers) into 1/4-inch slices. Cutting across the grain is crucial for tenderness.

Chimichurri Sauce

Prepare herbs: Finely chop the parsley, cilantro (if using), and oregano leaves. Alternatively, pulse gently in a food processor in 2–3 short bursts; avoid pureeing — the texture should remain slightly coarse.

Combine: In a bowl, mix the chopped herbs with 4 minced garlic cloves, 2 tbsp red wine vinegar, 1/2 cup extra-virgin olive oil, 1/2 tsp red pepper flakes, 3/4 tsp kosher salt, 1/2 tsp black pepper, and 1 tbsp lemon juice if using. Stir until well combined.

Adjust and rest: Taste and adjust seasoning — add more salt, vinegar, or oil to balance acidity and heat. Let the chimichurri sit at room temperature 15–30 minutes before serving to allow flavors to meld. Can be made several hours ahead and refrigerated; bring back to room temperature before serving.

To Finish & Serve

Plate: Arrange sliced fraldinha on a warmed platter. Spoon chimichurri over slices or serve alongside in a small bowl for guests to add to taste.

Garnish: Sprinkle chopped fresh parsley over the meat and serve with lemon or lime wedges if desired.

Storage: Leftover chimichurri keeps 4–5 days refrigerated in an airtight container. Leftover cooked beef lasts 3–4 days refrigerated; reheat gently to preserve tenderness.