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Steak with Malagueta Basting Sauce

Tuesday, 05 July 2011

Description

Restaurants in Brazil called churrascarias sell spit-roasted meats to order, and the skewers the meat is grilled on are actually swords. A churrasco is simply a Brazilian mixed barbecue, featuring beef and pork—but feel free to throw in a few sausages, as that’s the way it’s done in Brazil.

Note: this recipe requires advance preparation.

Ingredients

At a glance

Cuisine

South American

Ingredient

Beef

Cooking Method

Grill

Difficulty

Moderate

Heat Level

Chile

Malagueta

Serrano

Meal/Course

Main Course

Sauce/Marinade/Rub

Serves

6-8

½ cup vinegar
½ cup lime juice
½ cup red wine
6 fresh malagueta chiles, chopped, or substitute tabascos
or serranos
1 small onion, finely chopped
2 cloves garlic, minced
1 tablespoon sugar
1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon salt
Freshly ground black pepper
1 Two-pound T-bone steak, 1 inch thick

Methods/steps

Place all the ingredients for the basting sauce in a blender or food processor and puree. Transfer to a nonreactive bowl and allow to sit for a couple hours to blend the flavors. Marinate the steak in the mixture for 1 to 2 hours.

To prepare the beef, drain the meat and reserve the marinade in a pan. Bring the marinade to a boil, reduce the heat and simmer 20 minutes.

Grill the beef over a medium-hot fire, basting frequently with the marinade, and turning often, for about 10 to 12 minutes for medium rare (150 degrees F. internal temperature).

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