Fraldinha is the Brazilian name for the bottom sirloin flap, a long flat muscle with coarse fibres and a loose grain that sits between the flank and the sirloin. It is one of the pillars of churrasco, cooked over charcoal with nothing on it but coarse salt, because the cut already carries enough fat and connective tissue to season itself. What makes or breaks it is not the fire but the knife: the grain is unusually visible and unusually coarse, and slicing along it instead of across it produces meat that no amount of chewing will get through. It is served with vinagrete and farofa, both of which are made while the coals come up to temperature.
💪High protein🌾Gluten-free
