Flank Steak Texas De Brazil with Recipe

Flank Steak, Texas De Brazil with Recipe is a colloquial expression of grilled meat in Brazilian style. It is Portuguese Fraldinha, known in English as beef cheek, served with a thick beefy flavor and softness and a bit chewy. At Texas de Brazil, they slow roast it over the open flame and flavor it minimally so that the natural tastes come through. Not only great on your grill at home, but this recipe precipitates a churrasco feel in your backyard or close by It can take place in your kitchen as well.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 20

Resting Time 10

Total Time 45

Servings: 4 People

Course: Main Course

Cuisine: Brazilian

Calories: 320

Ingredients Equipment Method

Ingredients

2 tbsp olive oil
1.5 lbs flank steak trimmed
2 tbsp olive oil
1 tbsp coarse sea salt
1 tsp freshly ground black pepper
1 tsp garlic powder
1 tsp smoked paprika optional
1 tbsp lemon juice for tenderizing
Fresh chopped parsley for garnish

Equipment

Grill (charcoal or gas)
Meat thermometer
Tongs
Sharp knife
Cutting board
Small mixing bowl

Method

Prep the Meat
Place the flank steak on a cutting board. Rub both sides with lemon juice to tenderize. Pat dry and set aside.
Season the Steak
In a small bowl, mix sea salt, black pepper, garlic powder, and smoked paprika. Rub this seasoning blend all over the steak, pressing it into the meat.
Preheat the Grill
Heat your grill to high (about 450°F/230°C). Clean and oil the grates to prevent sticking.
Grill the Flank Steak
Place the steak directly over the flame. Grill for about 6–7 minutes per side for medium-rare, depending on thickness. Use a meat thermometer to check internal temperature (130–135°F/54–57°C for medium-rare).
Rest the Meat
Transfer the steak to a cutting board and let it rest for 10 minutes to retain juices.
Slice and Serve
Slice thinly against the grain. Garnish with parsley and serve with chimichurri or your favorite side dishes.