Fraldinha

Method

1. 1Trim the fraldinha, leaving the thin fat cap in place and removing only the silverskin from the flat side. Now find the grain: it runs the length of the cut in coarse visible bands. Score a small nick at one end perpendicular to it, so that after resting you still know which way to slice.
2. 2Rub the meat with the coarse salt on both sides and leave it out for 30 to 40 minutes to come to room temperature. Cold meat straight from the fridge needs longer over the fire, which overcooks the thin end before the thick end is ready.
3. 3Make the vinagrete: dice the tomatoes, red onion and green pepper to 5 mm, mix with the vinegar, 2 tablespoons of the olive oil, a pinch of salt and the parsley, and leave it to sit at least 15 minutes so the onion loses its bite.
4. 4Make the farofa: melt the butter in a wide pan over medium heat, add the cassava flour and toast it 5 to 7 minutes, stirring constantly, until it turns sandy gold and smells nutty. It burns in seconds once it colours, so take it off early rather than late.
5. 5Build a charcoal fire with the coals banked to one side so you have a hot zone and a cooler one. The hot zone is ready when you can hold a hand 10 cm above the grate for only 2 to 3 seconds.
6. 6Grill fat side down over the hot zone for 4 to 5 minutes, until the fat renders and the surface is deeply browned, then turn and give it 4 to 5 minutes on the second side. Move it to the cooler zone and cook to an internal 52 to 54 °C for medium rare, which takes another 5 to 10 minutes depending on thickness.
7. 7Rest the meat on a board for 10 minutes without covering it, then slice across the grain at a slight angle into strips about 1 cm thick. Season the cut faces with a little more coarse salt and the black pepper, and serve with the vinagrete and farofa alongside.