Okay, folks, let’s talk about “fraldinha”. I’ve been seeing this cut of beef pop up more and more, so I figured it was time to give it a whirl myself.
My Fraldinha Adventure
First things first, I went to my local butcher. I’d heard that fraldinha is sometimes called “bottom sirloin flap” or something like that, but honestly, just asking for “fraldinha” worked like a charm. The butcher knew exactly what I was talking about.
The cut itself looked pretty interesting – a good amount of marbling, but still relatively lean. It was also a pretty big piece of meat, so I knew I’d have leftovers (which is never a bad thing!).
Prepping the Meat
When I got home, I unwrapped the fraldinha and gave it a good look. I decided to keep the prep simple. I just patted it dry with some paper towels and then seasoned it generously with salt and freshly ground black pepper. Some folks like to use garlic powder or other spices, but I wanted the beefy flavor to really shine through.
The Cook
I opted to grill it. I preheated my grill to medium-high heat. I wanted a nice sear on the outside, but I also didn’t want to overcook it. Fraldinha is best served medium-rare, in my opinion.
- I placed the fraldinha on the hot grill and let it sear for about 4-5 minutes per side.
- I used tongs to flip it – you want to avoid piercing the meat with a fork, which can let the juices escape.
- Once it had a nice crust, I moved it to a cooler part of the grill to finish cooking.
- To check for doneness, I used a meat thermometer. I was aiming for an internal temperature of around 130-135°F for medium-rare.
Rest and Slice
Once it hit the right temperature, I took the fraldinha off the grill and let it rest on a cutting board for at least 10 minutes. This is super important – it allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak.
After resting, it was time to slice.I used my best knife to cut it.
It’s important to make sure you are slicing it across the grain.
The Verdict
Honestly, it was delicious! The fraldinha had a really rich, beefy flavor, and the simple salt and pepper seasoning was perfect. It was tender and juicy, especially with that nice sear on the outside.I served that up with simple baked potatoes, the perfect meal.
I’ll definitely be making fraldinha again. It’s a relatively affordable cut of beef that’s packed with flavor, and it’s pretty easy to cook. If you see it at your butcher shop, I highly recommend giving it a try!
