Hanger Steak

With grilling season in full effect, you might be in need of an all-purpose marinade. If that's the case, OnSugar blog Mad Physics has you covered with his delicious-sounding marinade.
The most epic marinade I have had: 3/2/1 balsamic vinegar/brown sugar/Worcestershire sauce, complements of Katie of the "A Hungry Bear" blog. Cooking consisted of 2 minutes on each side over hot grill followed by 15 minutes in a 170° oven. It came out a buttery soft rare to medium rare and was possibly the best beef I have ever prepared. Accompanied by grilled peppers and onions.

We can't wait to try this out ourselves! Want more Mad Physics? Subscribe to his blog and if you're interested in writing about food, you should start your own OnSugar blog.

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.