Fraldinha na churrasqueira com vinagrete

Ingredients

• 1.2 kg beef flap steak (fraldinha)
• 50 g untreated coarse gray sea salt (such as Guérande)
• 3 pieces firm ripe vine tomatoes
• 1 piece sweet white onion
• 1 piece fresh green bell pepper
• 0.5 bunches fresh flat-leaf parsley
• 0.5 bunches fresh chives
• 4 tbsp distilled white vinegar (8% acidity)
• 6 tbsp cold-extracted extra-virgin olive oil
• 2 tbsp still mineral water
• 1 tsp fine sea salt
• 1/2 tsp whole black peppercorns

Method

1. Light the hardwood charcoal in your grill and let it burn down for about 30 to 40 minutes until you have a dense bed of glowing embers reaching about 480 °F (250 °C) at grate level, coated in a fine gray ash with no lingering flames. Set the cooking grate at medium height, about 6 to 8 inches (15 to 20 cm) above the coals.
2. Take the beef fraldinha out of the refrigerator 45 minutes to 1 hour in advance so it comes to room temperature, preventing the muscle fibers from seizing when they hit the heat. Pat the surface thoroughly dry with paper towels.
3. Rinse the tomatoes, cut into quarters, scoop out the watery seeds and core, then dice the firm flesh into a neat, fine 1/8-inch (3 to 4 mm) brunoise. Stem and seed the green bell pepper, remove the bitter white ribs, and dice into tiny cubes of the same size. Peel and finely mince the white onion. Rinse, pat dry, and finely chop the flat-leaf parsley and fresh chives.
4. Place the diced tomatoes, green bell pepper, minced onion, and chopped fresh herbs in a bowl. Pour in the distilled white vinegar, flat mineral water to soften the bite, and extra-virgin olive oil. Season with fine sea salt and a few turns of freshly ground black pepper. Stir gently with a spoon, then let rest at room temperature for at least 20 minutes to let the flavors meld.
5. Just before placing the meat on the grill, season the beef fraldinha generously on all sides with coarse sea salt. Press gently with the palm of your hand so the crystals adhere without rubbing the flesh.
6. Lay the meat directly over the hottest part of the coals over high heat (around 480 °F / 250 °C). Grill undisturbed for 4 to 5 minutes until a deep brown, aromatic crust forms. Flip with tongs and sear the second side for 4 to 5 minutes in the same way.
7. Move the beef fraldinha to a cooler, indirect zone of the grill over moderate heat (around 320 °F to 350 °F / 160 °C to 180 °C), or raise the grate to about 12 to 16 inches (30 to 40 cm) above the fire. Continue cooking for 8 to 10 minutes, turning halfway through, until an instant-read thermometer reads 125 °F to 130 °F (52 °C to 54 °C) in the thickest part for rare (or 133 °F / 56 °C for medium-rare), with the meat yielding with slight springy resistance when pressed.
8. Transfer the meat to a wooden cutting board, tent loosely with aluminum foil, and let rest for 7 to 8 minutes so the internal temperature rises by 4 °F to 5 °F (2 °C to 3 °C) and the juices redistribute throughout the fibers.
9. Perform the traditional technique by tapping both sides of the cut firmly with the flat side of a large chef's knife to dislodge any excess unmelted coarse salt crystals.
10. Check the direction of the long muscle fibers. Slice the meat on a slight bias, strictly across the grain, into even strips about 1/4 inch (5 mm) thick. Arrange immediately on a warm platter and serve alongside the chilled vinagrete.

Nutrition

Per serving

Energy

617.3 kcal

Protein

61.91 g

Carbohydrate

3.25 g

Fat

39.64 g

Fibre

1.07 g

Calcium

12.65 mg

Iron

0.22 mg

Magnesium

15.57 mg