Fraldinha, known in English as beef flank steak or bottom sirloin flap, is one of the most beloved and traditional cuts in Brazilian churrasco (barbecue).
- The Cut: It comes from the lower rear part of the cow, near the belly. It’s a long, flat, and fibrous muscle with a very pronounced grain and a rich, beefy flavor.
- Why Brazilians Love It: Fraldinha is prized for its intense juiciness and exceptional taste. It’s marbled with fat, which renders during cooking, making it incredibly flavorful and tender when sliced correctly.
- How It’s Served: In Brazilian steakhouses (churrascarias), it’s typically grilled over open flames as a large piece, then sliced against the grain into thin strips. This is crucial, as cutting against the grain ensures each bite is tender.
- The “Secret” Steak: Often considered an “insider’s cut,” Fraldinha delivers a robust, authentic steakhouse experience, sometimes rivaling more expensive steaks in flavor.
It’s a must-try for any meat lover.
