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Fraldinha is commonly used as-is in English; the closest equivalent depends on the butchery tradition.
Also called
Unknown author, CC BY-SA 3.0, via Wikimedia Commons — Flank steak.jpg
A long, flat, loose-grained cut from the bottom of the sirloin where it meets the belly — the Brazilian fraldinha ("little diaper," for its shape). Well-marbled with a pronounced grain and a deep, beefy flavour, it's prized on the churrasco for its balance of chew and juiciness. Grilled quickly over high heat to medium-rare and sliced firmly across the grain, or slow-cooked whole until the connective tissue softens. It sits anatomically between the American flap/bavette and flank steak, and is close kin to the Argentine vacío — though fraldinha is the leaner, more sirloin-side flap.
Names by country
| Country | Name | Notes |
|---|---|---|
| 🇧🇷Brazil | Fraldinhaprimary | Brazilian bottom-sirloin/flank flap, a churrasco staple. Leaner and more sirloin-side than the Argentine vacío. |
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