Fraldinha is one of the most important and respected cuts in Brazilian churrasco culture. Affordable, flavorful, and deeply traditional, it is prized not because it is easy, but because it rewards proper technique. Often compared to flank steak, fraldinha in Brazil is recognized by its long muscle fibers, uneven thickness, and a clear fat cap on one side. A whole piece usually weighs between 800 g and 1.2 kg (1.75 and 2.65 lbs), with one end thin and lean and the other thicker and protected by fat. This natural imbalance defines how fraldinha must be cooked. The fat cap is essential. When handled correctly, it renders slowly, bastes the meat, and protects the lean portion from drying out. For this reason, fraldinha is rarely trimmed aggressively for churrasco. Removing the fat is considered a variation rather than the standard approach. Traditional seasoning is deliberately minimal. The classic preparation uses only salt, allowing the beef's flavor to remain the focus. In professional churrascarias, salt is often dissolved in water, and the meat is briefly dipped rather than hand-salted. This technique ensures even seasoning across the entire surface, eliminates visible salt grains, and removes the risk of over-salting. At home, some cooks add black pepper or apply a thin layer of yellow mustard, especially in more rustic styles. When mustard is used, it is applied lightly and expected to darken during cooking; the darker color is characteristic, not a sign of burning. Heavy marinades, garlic pastes, or sweet sauces are traditionally avoided. Fraldinha is cooked over live charcoal, with strong, active embers and occasional flames. Rather than weakening the fire, heat is controlled by distance. The meat is positioned high above the coals, usually about 40 cm (16 inches) above the coals of medium to medium-high heat. This setup allows the fat to render properly without scorching and prevents flare-ups from ruining the meat. Heat is judged by feel and appearance rather than strict timing. In churrascarias, the accordion (sanfona) skewer method is the primary and preferred technique for cooking fraldinha. The meat is pierced in a zigzag pattern along its length, aligning the fibers and compensating for uneven thickness. As the skewer is rotated over the fire, each side cooks evenly, the fat renders gradually, and the meat stays juicy. This method also makes intuitive, correct slicing against the grain, which is critical for tenderness. Because of its consistency and efficiency, this is the method most commonly used in rodízio service. Other grilling methods exist as well. The folded method starts with the fat side down to render and brown; once the fat side is cooked, the meat is flipped, and the thin end is folded or rolled over the fat end so the underside of the fatty portion can cook without overcooking the thin section, then opened and finished evenly. The rolled, medallion-style method wraps the fraldinha with the fat on the outside before skewering, creating uniform thickness and even doneness, though with a slightly different texture. A leaner variation, sometimes called “fraldinha red,” removes the fat cap entirely and grills the meat hotter and faster, with salt added only at the table. Doneness is critical with fraldinha. Because it has long muscle fibers, it should be cooked only rare or, at most, medium-rare. Cooking it beyond that causes the fibers to tighten, making the meat stiff, dry, and overcooked. This is why churrascarias never serve fraldinha well done. It is also common for a single piece to offer slight variation in doneness, with the thicker section closer to medium-rare and the thinner section closer to rare, accommodating different preferences without sacrificing tenderness. Slicing is non-negotiable. Fraldinha must always be cut thinly and against the grain. Cutting with the grain will make even a perfectly cooked piece seem tough, while correct slicing transforms it into a tender, juicy bite. This discipline is one of the main reasons fraldinha served in churrascarias is consistently tender. Fraldinha is traditionally served immediately after slicing, often carved directly from the skewer and presented simply, without heavy sauces. Typical accompaniments include farofa, vinagrete, rice, beans, and pão de alho.
One of Brazil’s most loved grilled meats, the picanha is both the name of the dish and the name of the cut used to make the dish. The cut comes from the top back side of the animal and is located above the butt. The meat is cut into slices which are generously sprinkled, then skewered and cooked over embers. When done, the meat is carved, and the outside slices are served. The remaining picanha meat is salted again, then placed over the embers so the outsides can caramelize and be sliced again for another portion. It is a mainstay at Brazilian churrasqueiras (barbecue restaurants) where it’s served sided with dishes like farofa, rice and beans, and vinaigrette.
Bistecca alla Fiorentina is a renowned Italian steak traditionally sourced from the Chianina cattle breed, celebrated for its high quality. Originating from the Tuscany region, this dish is a culinary symbol of Florence. The steak is a thick-cut T-bone, usually weighing between 800 grams to 1.2 kilograms (2-3 lbs), and includes both the tenderloin and sirloin. It is grilled over a wood or charcoal fire, which imbues the meat with a distinctive smoky flavor. The cooking process is brief, typically only a few minutes per side, ensuring the steak is seared on the outside while remaining rare inside, often referred to as "al sangue" (bloody). True aficionados of the Fiorentina might even prefer it "blue" or extra rare. Seasoning is minimal, usually just a sprinkle of salt and sometimes black pepper, emphasizing the natural flavors of the high-quality beef. Bistecca alla Fiorentina is a simple yet luxurious dish that celebrates the art of grilling.
Made from the softest piece of beef tenderloin, châteaubriand (alternative spelling: chateaubriand) is a true aristocrat of French cuisine. Carefully seasoned and grilled meat is cut into slices and served with either chateaubriand or béarnaise sauce and potatoes, but the name chateaubriand may also refer to the above-mentioned piece of meat. Beef tenderloin is trimmed on both sides so only the central, juiciest part remains. This part usually weighs between 350 and 500 grams, so the recipe generally serves two. The meat is seasoned with olive oil, ground pepper and salt and grilled briefly on high, and then on medium temperature so it preserves its juices and remains pink on the inside. In order to prevent the meat from drying or overcooking, some of the older recipes even suggested enveloping it with two thin slices of beef which are disposed of afterwards.
Carne asada taco is considered the first type of taco to exist. Carne asada or grilled meat is the main ingredient. Skirt steak, flap steak, flank steak, and even chuck steak are the usual choices. They are marinated and slow-cooked over charcoal and then cut into small pieces. The pieces of meat are added to a tortilla and usually topped with guacamole or salsa verde, chopped onion, and cilantro and drizzled with lime juice. Tacos can be eaten as is or paired with a side dish, such as refried beans, Mexican rice, and grilled onion.
Meaty, hearty, and packed with flavor, kalbi or galbi is a Korean take on barbecue which is popular on both sides of the Pacific. Preparing kalbi starts with a fresh piece of beef short ribs. The meat should be cut along the bone and then filleted into long thin strips following a more traditional manner. Alternatively, the meat is sliced thinly across the bone, which is a modern approach associated with the LA kalbi popular in the US. Next, the meat is soaked or thoroughly washed in cold water, and then marinated for a few hours or overnight. The marinade is typically a mixture of pear juice, rice wine, soy sauce, sugar or honey, green onion, garlic, sesame salt, sesame oil, and black pepper. After marinating, the meat is carefully drained, grilled shortly on both sides over charcoal, and brushed with the remaining marinade. When it comes to restaurants, the procedure is slightly different — the meat comes to the table marinated but still raw, accompanied with a gas or charcoal tabletop grill, and sides. The general idea is to have the guests grill their own meat, which is a great conversation starter. Most commonly, kalbi is served with lettuce or perilla leaves, kimchi, rice, red bean paste, vegetables, and dipping sauce: the meat and the condiments are wrapped in lettuce and eaten like a burrito.
Lomo saltado, a quintessential Peruvian dish, reflects the fusion of Chinese-Cantonese cooking techniques with native Peruvian ingredients. Traditionally, it's made with tender strips of beef, red onion, tomato, ají amarillo chili pepper, soy sauce, vinegar, salt, pepper, and either parsley or cilantro. The ingredients are stir-fried in a blazing hot wok. The dish is typically accompanied by crispy fried potatoes and fluffy white rice.
A perfect example how a mouthwatering dish can be made with the simplest ingredients, the Portuguese espetada is most commonly associated with the version from the Madeira archipelago, where it is hailed as a local delicacy. Soft cuts of beef — such as tenderloin, sirloin, or short loin — are cut into uniform cubes, seasoned with crushed garlic and bay (laurel) leaves, and skewered on bay wood. A traditional method dictates grilling espetada over grape wood embers, although other types of non-resinous wood may be used. Over the years, the original espetada evolved into other varieties with pork, various sausages, seafood, and vegetables, although beef espetada is still regarded as the most popular one. Nowadays, espetada is prepared in numerous Portuguese restaurants, at parties and picnics. In Madeira, they serve it with local flatbread bolo de caco and grilled cornmeal milho frito.
Today, the general agreement is that a Delmonico steak is a thick, about 1 ½ inch (3.5 cm), boneless rib-eye steak, although other cuts are also used, such as the New York strip, bone-in top loin steak, or sirloin. The preparation starts with pat drying the steak, followed by a sprinkling of salt and pepper on just one side before the steak is placed seasoned side down onto a preheated grill. After three minutes, the top side of the steak is seasoned with salt and pepper, and the steak is turned, and grilled for three more minutes. Once three minutes have passed, the steak should be taken off the grill, brushed with a oil on both sides, then placed back on the grill to cook until charred on the outside, and the desired internal temperature is reached — ideally, 130-150°F (about 57°C) for a medium-rare to medium doneness. Once it has had time to rest, the steak is typically served brushed with a 50:50 mixture of clarified beef fat and butter, and topped with fried onion sticks.
The epitome of fine dining, steak au poivre is considered a classic of French cuisine. A steak is crusted with crushed peppercorns, quickly seared on both sides, and coated in a quick pan sauce. The traditional choice of meat is the tender filet mignon, but other boneless beef cuts are also popular, especially New York strip, ribeye, and sirloin. Although peppercorns are used when preparing both the meat and the sauce, the dish can still qualify as steak au poivre if they are used only in the sauce. Black peppercorns are the standard option, but some recipes also ask for green, red, or white peppercorns, or a combination of the three. The pan sauce is made by deglazing the remaining bits of peppercorns and meat from the pan with cognac, red wine, or stock. Shallots are a common ingredient, while cream is usually added to thicken the sauce, which may be given an optional flambé. If necessary, some butter is added at the end for an extra hit of richness. Steak au poivre is served rare to medium-rare topped with the velvety pan sauce, with a side of either French fries or mashed potatoes, and a salad.
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