Brazilian Fraldinha Marinada, Garlic and Lime Marinated Flap Steak

📍 Where this dish comes from: Rio Grande do Sul · Ruins of São Miguel das Missões
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Fraldinha is a loose-grained, deeply flavored cut that churrasco lovers often prize even more than picanha. A quick bath in lime, garlic and oregano gives it a bright, tangy crust on the grill. Sliced thin against the grain, it is tender, juicy and ready for a crowd.

Per serving: 446 calories · 2.1 g net carbs · 48 g protein · 26 g fat (calculated from the ingredients)

What You’ll Need

Brazilian Fraldinha Marinada, Garlic and Lime Marinated Flap Steak

Fraldinha is a loose-grained, deeply flavored cut that churrasco lovers often prize even more than picanha. A quick bath in lime, garlic and oregano gives it a bright, tangy crust on the grill. Sliced thin against the grain, it is tender, juicy and ready for a crowd.

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Prep Time: 4 hours hours 15 minutes minutes

Cook Time: 12 minutes minutes

Total Time: 4 hours hours 27 minutes minutes

Course: Main Course

Cuisine: Brazilian

Servings: 4 servings

Calories: 446kcal

Ingredients

• 2 pounds fraldinha (flap steak or bavette) or flank steak
• 4 cloves garlic finely grated
• 3 tablespoons fresh lime juice
• 3 tablespoons olive oil
• 1 teaspoon dried oregano
• 1 1/2 teaspoons coarse salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons chopped fresh parsley

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Instructions

• In a bowl, whisk together the garlic, lime juice, olive oil, oregano and pepper.
• Place the steak in a zip-top bag or shallow dish and pour the marinade over it. Turn to coat, then refrigerate for 1 to 4 hours. Do not go longer, or the lime will make the surface mushy.
• Heat a grill or heavy cast-iron grill pan over high heat. Lift the steak from the marinade, let the excess drip off and season it all over with the salt.
• Grill for 4 to 6 minutes per side, depending on thickness, until well browned and 130°F (54°C) in the thickest part for medium-rare.
• Rest the steak for 5 minutes. Slice thinly against the grain, scatter with parsley and serve.

Notes

The grain on fraldinha runs in long, obvious lines, and slicing across them is what makes it tender. If the steak is very long, cut it into two or three sections first, then turn each section and slice across the grain. Thin cuts cook fast, so stay at the grill.

Chef's Tip: Salt the steak just before it hits the heat rather than adding salt to the marinade. The surface stays drier and browns better.

Keto Swap: Nothing needs replacing in the meat itself. In Brazil, grilled fraldinha is often served with rice and farofa; serve it with a tomato and onion salad or sautéed collard greens instead.

Success Tip: Leftover slices make a great next-day lunch over salad greens with sliced avocado and a squeeze of lime.

Nutrition is calculated from the ingredients and is an estimate per serving. Net carbs exclude fiber and allulose.

Nutrition

Serving: 1serving | Calories: 446kcal | Protein: 48g | Fat: 26g | Fiber: 0.3g

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About This Dish

Fraldinha means little diaper or little skirt in Portuguese, a nod to where the cut hangs on the animal. Brazilian butchers divide the cow differently from American butchers, so names do not always match neatly; flap steak and bavette are the closest US equivalents. In southern Brazil, fraldinha is a fixture at family churrascos on Sunday afternoons. Many grill masters say it has more flavor than tenderloin because the muscle works harder. Because it is thin, it is also one of the quickest cuts to cook over the coals.

Pairs Well With

• Brazilian Arroz Branco, Brazilian-Style Garlic Cauliflower Rice
• Brazilian Purê de Mandioquinha, Silky Root Purée in the Style of Mandioquinha

This recipe is from The Ultimate Brazilian Keto Cookbook by Gisele Costello, Chapter 4: Churrasco & Beef (Ruins of São Miguel das Missões). See all Brazilian recipes