Fraldinha: Brazilian Sirloin Flap Steak

Posted on April 11, 2024April 22, 2024 by John Reynolds

Traditional Brazilian churrasco centers around beef: prime cuts spit-roasted over open coals make for some of the most succulent, flavorful meat you will ever taste. Most of us are familiar with picanha, which is by far Brazil’s favorite cut of meat. But a close second is the fraldinha, or sirloin flap steak. Bursting with beefy flavor and just the right texture for grilling, it is a must for your next cookout. Let’s learn more fraldinha, including prep and cooking tips.

What Cut of Meat is Fraldinha?

cow diagram showing location of bottom sirloin, where flap steak is derived — Fraldinha comes from the bottom sirloin of the cow.

Before getting into the details, it’s important to understand what sirloin is: this part of the cow is cut into two sections, top and bottom sirloin. Fraldinha comes from the bottom sirloin, which is traditionally cut into three parts: the ball tip, tri-tip, and flap steak.

Fraldinha translates to “little diaper” in Portuguese, alluding to the steak cut’s distinctive shape. It is thin, marbled with juicy fat, and versatile.

raw fraldinha, aka flap steak — Raw flap steak has a distinct shape that Brazilians named “fraldinha” for its resemblance to a diaper.

Fraldinha in Brazil: The Other Favorite Cut

Often overshadowed by picanha, Fraldinha is frequently mistaken for this similar cut of steak. Picanha has a thicker layer of fat on one side as it comes from the rump of the cow. This layer of fat adds enhanced flavor that you will not necessarily get in Fraldinha, but the latter cut contrasts with marbled fat throughout the steak so the fat seeps into the beef more evenly.

Both fraldinha and picanha are integral to churrasco, which is a typical beef-grilling method well known in Brazil. Both of these cuts are cooked basically the same way, offering different benefits for your flavor and dish preferences.

Of course, fraldinha is not limited to Brazil. It is a prevalent cut of beef in other South American countries, especially Uruguay and Argentina. In France, flap steak is known as “bavette.” It is served in bistros with a flavorful shallot cream. In Mexico, flank steak is the cut used to make carne asada.

Sirloin Flap vs Flank Steak: What’s The Difference?

Sirloin flap is often used synonymously with flank steak, but they are not the same thing. The bottom sirloin is adjacent to the flank on the cow, but it is a different cut. Flank is derived from the external oblique muscles of the cow, making it a thicker, leaner cut of meat compared to the sirloin flap.

Fraldinha, on the other hand, has slightly shorter muscle fibers and is somewhat fattier than flank steak. While both cuts are composed of various flat and broad muscles surrounding the abdomen, the placement of the bottom sirloin – which is where the flap steak cut is from – allows for more flavor and tenderness than flank steak.

In general, however, sirloin flap steak costs about the same as flank steak, and both are cooked and served in similar fashion: long, flat pieces with a nice pink middle and grilled edges. Both are cut against the grain for optimal tenderness.

Is Sirloin Flap Steak The Same As Hanger Steak?

Sirloin flap steak, as we have learned thus far, can be confused with many different steak cuts. While flap steak is commonly mistaken for both picanha and flank steak, it is also a common misconception that Fraldinha is the same as hanger steak.

Hanger steak comes from the plate of the cow, where it “hangs” between the tenderloin and rib. It is prized for its flavor, tenderness, and relative affordability. Hanger steak is also known as the “butcher’s cut,” because butchers were known to hold this piece back for themselves.

Both hanger and sirloin flap are an economical and delicious alternative to more expensive cuts of beef, such as bone-in filet mignon or a porterhouse. It is worth noting that both flank and hanger steaks are offered in smaller portions at the market–usually around 2 lbs–compared to the flap steak, which is typically 3-4 lbs.

What is the Best Way to Cook Sirloin Flap?

Fraldinha is best cooked quickly over high heat, such as on the grill. As it is a larger cut of beef, you may be tempted to cut it into smaller portions for cooking–don’t do it! Leave the meat in one piece for cooking, then slice it against the grain after you have let it rest for ten minutes. A large, three-pronged skewer will allow you to easily flip the meat and maintain even cooking.

How Do Brazilians Eat Fraldinha?

The beauty of Fraldinha is in its natural, beefy flavor. Brazilians don’t like to disguise this flavor too much, so a dash of salt and pepper is typically all that is added before a quick spit-roast over open coals.

That being said, Brazilians are certainly not averse to condiments with their fraldinha and other cuts of beef. A zesty chimichurri spooned over the top more than fits the bill, as does a side of creamy garlic dipping sauce.

Do You Marinate Fraldinha?

Cuts of beef with long muscle fibers, such as flap steak, lend themselves beautifully to a marinade. You can use any marinade you like, just be sure to give it ample time to seep into the meat–at least three hours, but overnight is ideal. For a delicious and simple flap steak marinade, try the following:

Fraldinha Marinade

For every 1lb of sirloin flap steak:

2 ounces of extra virgin olive oil,
the juice of two limes,
3 cloves of minced garlic,
2 ounces of green cachaca,
1 tablespoon of honey,
1 tablespoon of soy,
1.5 teaspoons of salt,
freshly ground black pepper.

Mix all the ingredients together with the sirloin flap, and marinate overnight (or for 3 hours minimum).

Sides to Go With Sirloin Flap

Sirloin flap pairs very well with various sides as the grilled meat flavor is distinct and versatile. We recommend Crispy Steakhouse Brussels Sprouts, which are subtle yet flavorful, and offer a healthy option as an addition to your steak dinner.

Greek Rice Pilaf, otherwise known as Arroz a Griega, is a hearty side that provides an abundance of flavors including garlic and onion, which always pairs well with steak.

If you like to mix and match your meats in a meal, our Brazilian Collards with Bacon recipe might be for you. Collards are high in dietary fiber and are generally considered a very healthy addition to a meal, and the incorporation of bacon creates a delectable side that pairs well with grilled steak.

Where To Buy Flap Steak

Sirloin flap steak is making its way into local markets, but it can still be somewhat difficult to find. It is conveniently available in our online butcher shop, where you can find other delicious cuts of meat that will be delivered right to your door in time for grilling season.

Bone In Filet Mignon On The Grill

Posted on April 2, 2024 by John Reynolds

Filet mignon has earned a reputation among carnivores as one of the tenderest cuts of beef. The words “buttery” and “melt-in-your mouth” often coincide with a bite of perfectly cooked mignon. If you can believe it, bone in filet mignon is even more tender than its boneless counterpart. Today, we’ll teach you how to grill a bone-in filet mignon that is so juicy, you’ll wonder why you ever had it any other way.

Where Does Bone In Filet Mignon Come From?

Boneless filet mignon comes from the smaller end of the cow’s tenderloin, which is the psoas muscle. There are two of these muscles that run along either side of the cow’s backbone. Bone in filet mignon is larger than boneless, and it comes from the middle of the loin rather than the smaller end. It is butchered with the rib bone intact and protruding slightly from one side.

The name is French for “cute filet,” likely a reference to the delicate portion and round shape of the filet mignon. Ironically, the French themselves do not call this cut of beef “filet mignon.” This term actually applies to pork in France and other European countries. What we call filet mignon is more commonly known as “filet de boeuf” or “filet steak.”

Benefits of Bone In Filet Mignon vs. Bone-Out

As most meat aficionados will tell you, bones mean flavor and succulence. The bone acts as a natural insulator during cooking, helping the meat retain moisture and cook evenly. Furthermore, the cartilage and marrow within the bone seep into the meat, giving it an unctuous texture.

If the flavor and tenderness aren’t enough to convince you, the bone-in filet mignon is also unparalleled when it comes to presentation. It is a rare cut of beef, so having one of these as the star of your next cookout will definitely earn you coolness points.

Is Bone-In Filet Mignon Lean?

Yes. Bone-in filet mignon is still considered a leaner cut of beef. However, you’ll notice more pockets of marbling compared to the boneless mignon, which is uniformly red and mostly free of connective tissue.

Bone-in filet mignon is also nutrient dense, being an excellent source of iron, protein, vitamin B12, and calcium. Of course, beef, in general, is higher in calories than other types of protein. Diet-conscious eaters will want to stick to smaller portions or opt for leaner meats, like poultry, lamb, or fish. For reference, a 3.5 oz serving of bone-in filet mignon adds up to around 270 calories.

Should You Marinate Bone-In Filet Mignon?

You can, but it is not necessary. Marinades can lend flavor but also act predominantly to tenderize the meat. Bone-in filet mignons are already naturally tender, so all they need is light seasoning and a quick cooking method (see below). If you want to kick up the flavor, we recommend topping the finished steak with a generous pat of herbed butter. Try the following:

8 oz softened butter
1 clove minced garlic
½ tsp minced fresh thyme
½ tsp minced fresh rosemary
½ tsp sea salt

Mix all the ingredients together in a bowl, then transfer to a length of cling film or wax paper. Shape the butter into a log, and roll it up tight in the wrapper. Refrigerate it for two hours, then slice onto your steak when needed.

Tips for Cooking Filet Mignon

Regardless of the method you choose, there are a few key steps when it comes to preparing a perfect bone-in filet mignon:

Doneness Level: Due to its delicate nature ,bone-in filet mignon is best served medium-rare to (135 degrees Fahrenheit) preserve its tenderness and subtle beefy flavor.

Preparation: allow the steak to come to room temperature before cooking to ensure even cooking throughout.

Cooking Temperature: tender cuts of beef do best at high temperatures and quick cooking times. Sear the filet mignon over high heat to develop a flavorful crust, then finish cooking to the desired doneness on indirect heat.

Resting Time: let your bone in filet mignon rest for at least the steak to rest for at least five minutes per inch, or ten minutes per pound.

Grilling Bone-In Filet Mignon

Grilling filet mignon infuses it with a delightful smokiness while preserving its inherent tenderness. In our opinion, it is the best possible way to prepare this cut of beef. Here’s how to grill the perfect bone-in filet mignon:

Prepare the Grill

Clean and oil the grates of your grill to ensure an even, beautiful sear and avoid unwanted flavors from burned-on bits.

Preheat the Grill

Preheat one side of your gas grill for high heat. On coals, build your fire off to one side, leaving the other side free for indirect cooking. Ensure your grill is fully preheated before you start cooking the steak.

Season the Bone In Filet Mignon

Season the steaks on both sides with plenty of salt and freshly ground black pepper. For a 1 lb steak, you’ll want at least 3/4 tsp of salt.

Grill on High Heat

Place the bone in filet mignon on the grill over direct heat and sear for 2-3 minutes on each side to form a good crust. Then, move it to indirect heat and continue grilling until your thermometer reads 130-135 degrees fahrenheit.

Rest the Steak

Transfer your bone-in filet mignon to a plate and let it rest for ten minutes. Slice across the grain and serve with a pat of herbed butter.

Where to Buy Bone In Filet Mignon?

Again, bone-in filet mignons are not easy to come by. Aside from specialty butcher shops, you won’t come across these in person in most stores. Luckily, they are readily available online in Texas de Brazil’s butcher shop: 16 oz of prime, center cut USDA Choice angus delivered right to your door in time for your next cookout. Check out our other offerings as well, from Australian rack of lamb to our world-famous picanha.

Denver Steak

Posted on March 19, 2024March 19, 2024 by John Reynolds

The Best Cut of Beef You’ve Probably Never Heard Of

If you’re a steak enthusiast, you’ve likely savored a variety of cuts ranging from ribeye to filet mignon. But have you ever heard of the Denver steak? This lesser-known cut is a hidden gem in the world of beef, offering a delectable combination of tenderness and rich flavor.

What is a Denver Cut Steak?

Denver steak, also known as the Denver cut or Denver chuck steak, is a relatively new addition to the world of beef cuts. It’s sourced from the chuck primal, specifically the serratus ventralis muscle, which lies beneath the shoulder blade. For this reason, it is sometimes called a “chuck under blade” steak.

diagram of the location of the Denver steak, aka the serratus ventralis muscle — The Denver Steak comes from an area under the shoulder blade called the “serratus ventralis.” The name is derived from the fact that it looks like a saw with serrated edges.

The serratus ventralis has a high marbling content, making it exceptionally buttery. In fact, The Denver steak is considered the fourth most tender muscle in the cow, surpassed only by the tenderloin, flat iron, and ribeye cap. Unlike other cuts, however, the Denver steak is far more affordable. Its tenderness and relatively low price are what make it so popular in the first place.

Why Is It Called “Denver” Steak?

The name “Denver steak” is somewhat puzzling, as it doesn’t seem to have any direct connection to the city of Denver, Colorado. Rather, it was developed by the Beef Checkoff, a program that aims to both consumer demand for beef by finding new and more affordable cuts. The program was established in 1985 as part of the Farm Bill. It is sponsored by the National Cattlemen’s Beef Association (NCBA).

The Denver Steak appeared in 2008 alongside four other cuts from the chuck primal roll: the Delmonico steak, America’ Beef Roast, Boneless Country-Style Beef Chuck Ribs, and the Sierra Cut.

While the name was most certainly chosen as a marketing tactic, the choice of Denver remains a mystery. We hypothesize that the names of the steaks were chosen to represent regions of the United States:

“Sierra” for the West Coast, in honor of the Sierra Mountains in California
“Denver” for the mountain states
“Country-style” to represent the southern states
“Delmonico” to represent the East coast. (Delmonico’s is a famous New York steakhouse that popularized a similar cut in the 19th century)
And, finally, “America” Beef Roast to bring it all together

Or, more simply, it could be that the NCBA is headquartered in Centennial, just outside of Denver, Colorado.

Where Do You Buy Denver Steak?

Denver steak may not be as widely available as other cuts, but you can often find it at specialty butcher shops, upscale grocery stores, or online meat suppliers. When purchasing Denver steak, look for cuts with good marbling and a deep red color, indicating quality, freshness, and tenderness.

Best Ways to Cook Denver Steak

Due to its inherent tenderness, the Denver steak cut is best suited to high heat and fast cooking. This can be accomplished using various cooking methods, including grilling, pan-searing, or broiling. The best way, though, is on a grill.

Do You Need a Marinade?

The Denver cut is plenty flavorful and tender on its own, but we often like to use a marinade to punch up the flavor even more. We’ll give you a recipe for one below or you can borrow the one from our churrasco steak blog post.

Denver Steak Substitutes

If you cannot find the Denver cut, your next best bet will be a ribeye. Although it comes from a different part of the cow, ribeyes are known for their superior tenderness, ample marbling, and deep beef flavor. Like a Denver steak, they also lend themselves to high heat via searing or on the grill.

When looking for a good ribeye, check first for color and thickness: you want at least one inch thick (preferably 1.5) and a uniform red color. Then, check for marbling. It should be easily visible and fairly evenly distributed.

raw ribeye steak on butcher paper — Texas de Brazil’s online butcher shop delivers USDA Choice Angus ribeye steaks right to your door. No marinade is necessary for these–just a dash of salt and pepper, and they’re ready for the grill.

Grilled Denver Steak with Honey Garlic Marinade

Ingredients:

2 Denver steaks (approximately 8-10 ounces each)
¼ cup olive oil
2 cloves garlic, minced
2 tablespoons soy sauce
1 tablespoon Worcestershire sauce
1 tablespoon balsamic vinegar
1 teaspoon Dijon mustard
2 teaspoons honey
1 teaspoon dried thyme
1/2 tsp salt (more to taste)
Freshly ground black pepper

Instructions:

In a small bowl, whisk together olive oil, minced garlic, soy sauce, Worcestershire sauce, balsamic vinegar, Dijon mustard, honey, dried thyme, salt, and black pepper to create the marinade.
Place Denver steaks in a shallow dish or resealable plastic bag and pour the marinade over them, ensuring they are evenly coated. Cover or seal and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to infuse.
Preheat the grill to medium-high heat and lightly oil the grate to prevent sticking.
Remove Denver steaks from the marinade and discard any excess marinade.
Grill steaks for 4-5 minutes per side for medium-rare doneness, or adjust cooking time according to your desired level of doneness.
Once cooked to your preference, remove the steaks from the grill and let them rest for a few minutes before slicing against the grain.
Serve the grilled Denver steaks with a side steakhouse garlic mashed potatoes or crispy brussels sprouts

Steak Catering

Nothing screams “opulence” more than a catered steak dinner. Texas de Brazil offers steak catering at each of our 50+ locations to make your next event extra special. You have your choice of our premium flame grilled meats, mouth watering side dishes, and sweet treats to finish off a perfectly decadent meal. Go online to view our available catering options in your city today.