Sirloin flap (fraldinha) is also called flap meat or bavette. Ask a US butcher for sirloin flap or flap meat. A Brazilian shop may have fraldinha. If you cannot get flap, buy flank steak. Skirt is thinner and not as close.
This is the seasoning only. Full cook: How to cook fraldinha.
Fraldinha seasoned with sal grosso only. Same seasoning as picanha, different cut. Salt just before the coals, 10 to 15 g per kilo. A night in garlic and lime on this loose grain turns the surface mushy.
The night before
Trim silverskin only. Dry the piece in the fridge. Salt goes on at the fire.
Brushing
The cut is thin. Butter on the grate burns before the center is ready. Salt, fire, rest, knock the salt off, slice against the grain. Pull a thick piece at 125 to 130°F (52 to 54°C) with an instant-read thermometer.
Safety instructions
Rare beef at 125 to 130°F (52 to 54°C) is below the USDA 145°F (63°C) finish. Buy whole muscle from a butcher or a named packer, and sear the outside. Higher-risk people should wait for 145°F (63°C). Ground beef stays 160°F (71°C).
Keep a thick piece 30–40 cm (12–16 in) from the embers. See how far picanha sits from the charcoal.
Next cooks
Region: Sul.
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