Dinner

Fraldinha com Chimichurri Verde

Name: Fraldinha com Chimichurri Verde
Prep time: 12 min
Cook time: 18 min
Total time: 30 min
Yield: 2 servings
Ingredients: One 14-oz fraldinha (beef flank or skirt steak), 1 inch thick; Sea salt and freshly cracked black pepper; 2 tbsp olive oil, divided; For chimichurri: 1 cup fresh flat-leaf parsley, loosely packed, 1 cup fresh cilantro, ¼ cup fresh oregano leaves, 3 cloves garlic, ¼ cup extra-virgin olive oil, 2 tbsp red wine vinegar, 1 tbsp sherry vinegar, 1 tsp red pepper flakes, ½ tsp sea salt, Juice of ½ lime; 1 lb fresh cassava, peeled and cut into 1-inch cubes; 4 tbsp unsalted butter, divided; 4 scallions, halved lengthwise; Fleur de sel for finishing

The essence of Brazilian churrascaria elegance. Fraldinha (beef's answer to short ribs, marbled and rich) is sliced thin across the grain and charred in cast iron until the outside crisps and caramelizes. Dressed in a vivid, spicy-bright chimichurri verde made with fresh parsley, cilantro, oregano, and lingering heat from chili. Served with charred scallions and a deconstructed cassava puree (whipped with garlic butter and black pepper).

1002cal 47gprotein 88gcarbs 52gfat 12min prep 18min cook 2serves

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