This South American recipe is a really wonderful way to treat steaks for the grill. Cachaca is a white rum made from sugar cane and really helps to tenderise the meat. Ask your butcher for flank steaks and remember it is best sliced across the grain before serving to maximise the tenderness.
- 1 onion, halved and sliced
- 3 garlic cloves, sliced
- 1 tsp tomato puree
- 1 tsp balsamic vinegar
- 1 tsp coriander seeds
- 1 tbsp honey
- 4 tbsp cachaca
- 4 oz olive oil
- 2 x 1lb flank steaks, well trimmed
- sea salt and freshly ground black pepper
- chopped salad, to serve (red pepper, red chicory, cos or little Gem, finely grated red onion, cilantro leaves and cress dressed with olive oil and lime juice)
- Place the onion, garlic, tomato puree, balsamic vinegar, coriander seeds, honey, cachaca and olive oil in a large zip-lock bag with the steaks. Rub the marinade into the steaks and the remove all the air from the bag and seal it well. Chill for at least 12 hours or up to 2-3 days is best.
- Heat a grill until you’ve got medium hot coals or if using a gas grill put on a high heat for at least 10 minutes before you are ready to cook. Remove the steaks from the marinade and brush off the slices of onion, garlic and the coriander seeds.
- Season the steaks all over and add to the hot grill. If you want to create attractive criss-cross grill marks, cook for 2 minutes, then rotate the steaks 45 degrees from its original position and cook for another 2 minutes. Turn over and repeat. Depending on the thickness of the steaks, leave them cooking for 4-5 minutes on each side, turning once for medium-rare. If you prefer your meat more well done or rarer then adjust the cooking times accordingly.
- Leave the steaks to rest for 5-10 minutes on a carving board and then carve into slices and serve straight to the table with a separate bowl of dressed chopped salad to serve.