Internal Flank Steak w/ Braza Butter – “Fraldinha na Manteiga do Braza”renato
This Grilled Internal Flank Steak is melt-in-your-mouth delicious!
WHAT IS FLANK STEAK?
The Flank steak we use is actually the “Internal Flank Steak”, which is nothing more than the internal part of the Beef Ribs. It is most of the time a lean, somewhat tough but flavourful cut of beef that benefits from the tenderising effects of a marinade. It is best cooked medium to medium rare and thinly sliced at an angle across the grain of the meat.
This recipe calls for grilling the steak, but if you don’t have a grill, you can prepare the steak in a large cast iron frying pan as well. Very simple and tasty! You can do the whole Flank or you can also cut it into steaks.
You will find this and many more delicious recipes in our Braza Book… https://www.brazabbqmeats.com.au/shop/all/braza-authentic-brazillian-barbecue-andre-felicio/
- 1 Whole Internal Flank (aprox. 1.5kg)
- 250g Butter unsalted, softened
- 2 Garlic cloves, chopped
- 2 tablespoons fresh Basil, chopped
- 1 tablespoon fresh Thyme, chopped
- 1 tablespoon English Mustard
- 50ml Worcestershire Sauce
- 1/2 teaspoon ground Cumin Seed
- Sea Salt (or Rock Salt)
Firstly, place the butter in a bowl and mix in all the other ingredients, except the Salt. Mix well.
On a seasoning tray, rub 1/2 the Braza Butter all over the Flank and sprinkle a little bit of the Sea Salt on both sides.
Place the Flank on the barbecue grill over medium heat. Be careful as it might catch on fire. Cook it for about 15-20 minutes on each side, then remove it from the grill and leave to rest for 5 minutes
Cut it into small slices, against the grain, add the remaining of the Braza Butter and mix everything.
*It is highly recommended you serve it with a “Farofa”, roasted Cassava flour.