Fraldinha from Fogo de Chao features tender skirt steak marinated to perfection, grilled over open flames for a smoky char, and sliced thinly to showcase its juicy, flavorful texture ideal for a savory, satisfying meal.
Equipments
- Grill (Charcoal or Gas)
- Grill Tongs
- Meat Thermometer
- Sharp Chef's Knife
- Cutting Board
- Mixing Bowl (for marinade)
- Whisk or Spoon (for mixing marinade)
- Plate or Tray (for resting/slicing steak)
Ingredients
- 2 lbs (900g) fraldinha (skirt steak or flap steak)
- 1/4 cup olive oil
- 3 tablespoons coarse sea salt
- 1 tablespoon freshly ground black pepper
- 4 cloves garlic, minced
- 2 tablespoons fresh lemon juice
- 1 tablespoon red wine vinegar
- 1 tablespoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon crushed red pepper flakes (optional)
Choosing fresh fraldinha, also known as skirt or flap steak, is crucial for achieving the tender, juicy texture that Fogo de Chao's grilled meat is famous for. Use coarse sea salt and freshly ground black pepper to enhance the natural flavors without overpowering the marinade's balance of smoked paprika, garlic, and lemon juice. Make sure to marinate the steak in a mixing bowl and allow enough time for the flavors to penetrate deeply before grilling. Your grill temperature should be carefully monitored with a meat thermometer to reach the ideal doneness. This copycat Fraldinha from Fogo de Chao menu delivers that signature smoky char and rich flavor, perfect for replicating a savory, satisfying Brazilian steakhouse experience at home.
Instructions
- Trim any excess fat or silver skin from the fraldinha/skirt steak.
- In a mixing bowl, combine olive oil, sea salt, black pepper, minced garlic, lemon juice, red wine vinegar, smoked paprika, oregano, and red pepper flakes.
- Whisk marinade ingredients until well mixed.
- Place steak in the bowl, coating evenly; cover and marinate in the refrigerator for at least 2 hours, preferably overnight.
- Remove steak from fridge 30 minutes before grilling to let it come to room temperature.
- Preheat grill to high heat (450–500°F / 230–260°C).
- Remove steak from marinade, letting excess drip off; pat dry with paper towels.
- Place steak on the hot grill; cook 3–5 minutes per side for medium-rare, or to desired doneness.
- Use meat thermometer to check for internal temperature (130–135°F / 54–57°C for medium-rare).
- Transfer steak to a plate or tray; cover loosely with foil and let rest for 5–10 minutes.
- Slice steak thinly against the grain on a cutting board using a sharp chef’s knife.
- Serve immediately.
Substitution
Fraldinha from Fogo de Chao copycat menu highlights the tender skirt steak marinated and grilled to achieve that signature smoky flavor and juicy texture. If skirt steak is unavailable, flap steak or flank steak can be used as suitable substitutes without compromising taste. When grilling, using a meat thermometer ensures the steak reaches your preferred doneness, typically medium-rare at 130-135degF (54-57degC). If you don't have smoked paprika, regular paprika combined with a small amount of liquid smoke can mimic the smoky flavor. Resting the meat on a plate for 5-10 minutes after grilling allows juices to redistribute, making your meal more succulent.
Tips
Always trim excess fat and silver skin from fraldinha to enhance tenderness and avoid chewy bites. Marinade the steak for at least 2 hours in the refrigerator to allow flavors to deeply penetrate the meat. Let Your steak rest for 5-10 minutes after grilling to retain juices and ensure a juicy texture. Use a meat thermometer to avoid overcooking, aiming for 130-135degF (54-57degC) for perfect medium-rare doneness.
Nutritions
Fraldinha from Fogo de Chao offers a rich source of high-quality protein essential for muscle repair and growth, while the olive oil marinade contributes heart-healthy monounsaturated fats and antioxidants. The skirt steak provides important micronutrients such as iron, zinc, and B vitamins, supporting energy metabolism and immune function. Garlic and smoked paprika in the recipe add anti-inflammatory compounds and enhance flavor without extra calories. Your meal delivers balanced nutrition with a satisfying combination of protein and healthy fats, ideal for a savory diet.
Storage
Store any leftover fraldinha in an airtight container to maintain its moisture and flavor. Refrigerate immediately and consume within 3-4 days to ensure freshness and food safety. When reheating, use a low heat setting to prevent drying out your steak, retaining its juicy, smoky taste.
Variation or Alternatives
You can substitute skirt steak with flank steak or flat iron steak for a similar texture and flavor profile. For a twist on the marinade, try adding soy sauce or Worcestershire sauce to enhance umami notes. If a grill is unavailable, sear the steak in a hot cast-iron skillet on high heat and finish in a preheated oven for even cooking. To maximize juiciness, avoid over-marinating beyond 24 hours to prevent the acid from breaking down the meat excessively.
Allergies
Fraldinha contains beef, which can trigger allergic reactions in individuals with red meat allergies or alpha-gal syndrome caused by certain tick bites. Ingredients like garlic and red wine vinegar may also cause sensitivities in some people, especially those prone to garlic intolerance or sulfite allergies. Your meal's bold marinade with spices such as smoked paprika and oregano might exacerbate symptoms for those with specific spice allergies.
Why this recipe?
Fraldinha from Fogo de Chao is cherished for its tender, flavorful cut of skirt steak, expertly marinated and fire-roasted to perfection, delivering a smoky, juicy bite with every slice. The unique seasoning blend enhances the natural beef flavor, making it a standout choice for steak lovers seeking authentic Brazilian churrasco experience. By attempting a copycat recipe, you can recreate the restaurant-quality taste at home, customizing seasoning levels to your preference while enjoying a cost-effective, gourmet meal. Your cooking skills will be rewarded with a dish that brings the bold, savory essence of Fogo de Chao right to your dining table.