Fraldinha

Fraldinha, a cut of beef taken from the flank of the cow, is a staple of Brazilian churrasco. Its origin is deeply tied to the gaúcho barbecue tradition of Rio Grande do Sul, though it has become beloved nationwide. The key ingredient is the flank steak itself, often seasoned simply with coarse salt to let the meat's flavor shine. A great version of fraldinha is distinguished by its tenderness—achieved by slicing against the grain—and a perfect medium-rare doneness with a smoky, charred crust from charcoal grilling. Proper trimming of excess fat and sinew is also essential. Regional variations exist: in the South, it might be served with chimichurri, while in Rio de Janeiro, it often appears alongside farofa and vinagrete. At the venue Sem Pescoço in Rio de Janeiro, cited by food creator Luke Martin, fraldinha is prepared in the classic churrascaria style, cooked over embers and served in thick, juicy slices. Other regions may marinate the cut in garlic, beer, or citrus before grilling, but the hallmark of any excellent fraldinha remains the balance of a crisp exterior and a succulent, beefy interior.