A whole Brazilian-style flank steak roasted in the oven over a thick bed of tender onions, browned under a crisp fat cap and seasoned with garlic and rosemary.
Ingredients
- 1.4 kg beef fraldinha (flank or bottom sirloin flap with fat cap)
- 4 pieces yellow onion
- 6 cloves garlic clove
- 2 tbsp extra-virgin olive oil
- 30 g unsalted butter (82% fat)
- 1 1/2 tbsp coarse gray sea salt
- 1 tsp freshly cracked black peppercorns
- 3 sprigs fresh rosemary
Method
- Remove the beef fraldinha from the refrigerator at least forty minutes before cooking to bring it to room temperature, preventing thermal shock and ensuring even cooking throughout.
- Preheat your oven to 350°F (180°C) with convection.
- Peel the yellow onions and slice them into thick, even rounds. Arrange the slices across the bottom of a large roasting pan to create a dense, uniform bed.
- Lightly crush the unpeeled garlic cloves with the flat side of a knife and scatter them among the onion rounds. Drizzle everything with half of the extra-virgin olive oil.
- Thoroughly pat the beef fraldinha dry with paper towels. Using a sharp knife, score the fat cap in a shallow diamond crosshatch pattern, being careful not to cut into the meat.
- Rub the meat all over with the remaining extra-virgin olive oil, coarse gray sea salt, and freshly cracked black pepper.
- Place the meat directly on the bed of onions, making sure the fat cap faces up. Scatter the fresh rosemary sprigs and dot the surface with pats of unsalted butter (82% fat).
- Cover the pan tightly with aluminum foil to trap steam and tenderize the connective tissue. Roast on the center rack for forty minutes.
- Remove the aluminum foil. Increase the oven temperature to 410°F (210°C). Generously baste the meat with the pan drippings and rendered fat from the bottom of the dish.
- Continue roasting uncovered for fifteen minutes, until the fat cap is deeply golden, crisp, and blistered, and the onions are caramelized around the edges.
- Transfer the beef to a warm cutting board and tent it loosely with aluminum foil for ten minutes so the juices redistribute evenly throughout the muscle fibers.
- Slice the beef fraldinha at an angle across the grain into even strips. Arrange the slices on a warm platter, top with the caramelized onions, and spoon over the deglazed pan juices.
Nutrition
Per serving
- Energy
- 597.8 kcal
- Protein
- 71.92 g
- Carbohydrate
- 2.68 g
- Fat
- 33.51 g
- Fibre
- 0.58 g
- Calcium
- 17.2 mg
- Iron
- 0.37 mg
- Magnesium
- 15.73 mg
