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
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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