After I found myself drooling over CasaSugar's steak frites, I realized I was long overdue to make a large, juicy chunk of beef for dinner. That's when I remembered an interesting recipe I'd come across for a steak marinated in cachaça, the national liquor of Brazil. Although the meat should sit in this marinade for a couple of days, the prep is minimal, which makes this recipe an overall piece of cake.
A week later, I'm still waxing poetic about the dish and its bold, robust flavor; if you've ever had Chinese drunken chicken, this steak possesses the same booziness factor. Ask your butcher to give you the flattest, thinnest hanger steak he has; it'll make for a more even-cooking, attractive piece of meat. For a different steak dinner, keep on reading. Adapted from The Brazilian Kitchen by Leticia Moreinos Schwartz
Ingredients 1 medium onion, thinly sliced Directions Makes 2 to 4 servings.
Grilled Cachaça Marinated Hanger Steak
3 cloves garlic, roughly chopped
1 teaspoon ketchup
1 teaspoon coriander seeds
1 tablespoon honey
1 teaspoon soy sauce
1/4 cup cachaça
1/2 cup canola or olive oil (not extra-virgin)
Kosher salt and freshly ground black pepper, to taste
1 (approx. 1 lb) hanger steak (also known as butcher's steak)
Equipment (optional): meat thermometer
Adapted from The Brazilian Kitchen by Leticia Moreinos Schwartz
1 medium onion, thinly sliced
Makes 2 to 4 servings.