If you have ever watched a gaucho carve a long, rosy slice of beef at your table and wondered what it was, there is a good chance it was fraldinha. Fraldinha is the bottom sirloin, also called flap steak: a richly marbled cut that Brazilians love for its deep beefy flavor and juicy texture. At Brasão Brazilian Steakhouse it is cut number two of the 17 we carve tableside over open charcoal.
What Is Fraldinha Steak?
Fraldinha is the Brazilian name for the bottom sirloin. In the United States you will also see it sold as flap steak. It sits just below the sirloin and is one of the most flavorful cuts on the steer, with fine streaks of fat running through the meat. That marbling is what keeps it tender and juicy over high heat, and it is why fraldinha is a churrasco staple at Brazilian barbecues.
At a steakhouse, the best way to understand fraldinha is to taste it next to its famous neighbor. Picanha, the top sirloin with its cap of fat, is the icon of the rodízio. Fraldinha is the bottom sirloin, with abundant marbling that melts as it roasts.
Why Fraldinha Tastes So Good
Three things make fraldinha special. First, the marbling. As the cut roasts, the fat melts into the meat, so every bite is tender and rich. Second, the seasoning. We keep it traditional: a little salt, a lot of fire. Third, the grade. Every beef cut we carve at Brasão is 100% USDA Prime, a certification awarded to less than 2% of all American beef, and our beef is aged 45 to 60 days for tenderness and a rich, buttery flavor.
How We Cook and Carve It
Our gaucho chefs season fraldinha with traditional rock salt and roast it over a blazing charcoal flame. The fire meets the natural juices and builds a deep, savory crust. Then your gaucho brings the skewer to the table and carves it thin, across the grain, so the slice is tender with a satisfying steak-lover's bite.
Because it is carved at your command, you choose how you like it. Ask for thin slices, try it medium-rare to let the marbling shine, or ask for it more done. We carve to order, from rare to well done, as many times as you like.
Fraldinha and the Churrasco Tradition
Churrasco is built on a simple idea: great beef, good salt and open flame. Fraldinha shows that idea at its clearest, because there is nothing to hide behind. The cut is cherished in Brazil for its flavor and juiciness, and when it comes off the skewer with a savory crust and a rosy center, you can see why. It is also a friendly cut for first-timers at a Brazilian steakhouse. The slices are thin, the flavor is bold, and it pairs well with the hot Brazilian sides and salad bar favorites that arrive at your table.
How to Enjoy Fraldinha at Brasão
Start at the gourmet salad bar, with more than 50 items, then flip your card to green when you are ready for the first skewer. Fraldinha is included in the full rodízio, so there is nothing extra to order. For a pairing, our fraldinha page suggests a Cabernet, offered by the glass. You can see every option on our menu.
The full experience is $54.95 at weekday lunch (Monday to Friday, 11 AM to 2 PM) and $69.95 at dinner, and includes the carved cuts, the salad bar and hot Brazilian sides. Prices are subject to change, so check our pricing page before you visit.
Where to Try Fraldinha in Texas
Fraldinha is carved tableside at all three Brasão locations: San Antonio at The Rim (19210 IH-10 West), Plano at Legacy East (5741 Legacy Dr, Suite 100), and Irving in Las Colinas (855 W John Carpenter Fwy). Whether you are looking for a steakhouse in San Antonio, a steakhouse in Plano or a Brazilian steakhouse in Irving, the same Prime beef, aging and gaucho service are waiting.
Fraldinha FAQ
Is fraldinha the same as flap steak?
Yes. Fraldinha is the Brazilian name for the bottom sirloin, which is also sold as flap steak in the United States.
What is the difference between fraldinha and picanha?
Both come from the sirloin area. Picanha is the top sirloin, known as a Brazilian icon. Fraldinha is the bottom sirloin, prized for its rich marbling. At Brasão you can try both in the same rodízio.
How should I order fraldinha?
Ask your gaucho for thin slices carved across the grain. Medium-rare is a great place to start, but we carve to order from rare to well done.
Reserve Your Table
Ready to taste the gaucho's secret? Reserve your table at Brasão in San Antonio, Plano or Irving and let the fire do the talking.
