Smoked Fraldinha — Brazilian Bottom Sirloin

Take your fraldinha (2.0 lbs) and coat it heavily on both sides with coarse rock salt (2.0 tbsp). Let the meat sit at room temperature for 40 minutes; this allows the salt to draw out moisture, dissolve, and then reabsorb into the muscle fibers to season and tenderize the steak. Before moving to the smoker, use your hand or a dry paper towel to brush off any large, undissolved salt crystals so the final result isn't overly salty.

Preheat your smoker to 250°F using a clean-burning hardwood like oak or pecan. Ensure your grill grates are clean and that you have a steady stream of thin, blue smoke rather than thick, white clouds. Prepare a two-zone setup where one side of the grill has no direct heat, as we will begin by gently warming the beef away from the flames.

Place the salted fraldinha on the indirect side of the smoker, away from the heat source. Insert a digital meat thermometer into the thickest part of the flank to monitor progress. Smoke the beef for approximately 45 minutes until the internal temperature reaches 120°F, which is the sweet spot for the reverse-sear method.

While the meat finishes smoking, crank your grill or a cast-iron skillet to its highest heat setting. Once the meat hits 120°F, move it directly over the heat source to sear for 60-90 seconds per side. You are looking for a deep mahogany crust; stop searing as soon as the internal temperature hits 130-135°F for a perfect medium-rare center.

Transfer the meat to a cutting board or a warm plate and let it rest undisturbed for 10 minutes. This pause allows the muscle fibers to relax and the juices to redistribute throughout the cut. If you cut it too soon, the flavorful juices will pour out onto the board, leaving you with dry meat.

Look closely at the meat to identify the long, visible muscle fibers—this is the 'grain'. To ensure the beef is tender and easy to chew, use a sharp carving knife to slice thin strips perpendicular to those fibers (across the grain). If you slice parallel to the grain, the meat will be tough and rubbery regardless of how perfectly it was cooked.