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Brazilian fraldinha served with rice and feijjoada.

Brazilian Fraldinha

Carne Diem Culinary
This grilled fraldinha recipe uses the lesser known flap meat or bavette steak to make this churrasco favorite at home. Grilled over high heat or on a rotisserie, the churrasco "flank steak" is super easy to make and packed with flavor.
5 from 1 vote
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Main Course
Cuisine Brazilian, South American
Servings 4
Calories 311 kcal

Equipment

  • Rotisserie optional

Ingredients
  

  • 2-3 pound flap steak, bavette steak, or flank steak
  • Coarse sea salt

Instructions
 

  • Trim excess hard fat and silver skin from the meat.
  • Liberally season both side of the meat with coarse sea salt.
  • If using a rotisserie or skewers, skewer the meat.
  • Preheat your grill for 450 degrees and set up for direct heat.
  • Grill the meat over direct heat, flipping ever few minutes. If using a rotisserie, check the meat temp after 10 minutes, then every 5 minutes.
  • Remove the meat when it is about 5-7 degrees below your desired doneness.
  • Move the meat to a cutting board and rest under foil for about 5 minutes.
  • Thinly slice, against the grain, and serve.

Nutrition

Calories: 311kcalProtein: 49gFat: 11gSaturated Fat: 5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 4gCholesterol: 136mgSodium: 3608mgPotassium: 774mgCalcium: 50mgIron: 4mg
Keyword bavette steak, churrasco, flank steak, Flap meat, grilled, steak
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