Chilli and cumin marinated hanger steak

Chilli and cumin marinated hanger steak

By
From
Cabana The Cookbook
Serves
4
Photographer
Martin Poole

At traditional Brasilian churrascarias, rock salt is usually sprinkled on the side of meat that faces the grill, then knocked off just before serving. It’s tasty just like that, but we’ve adapted our steak to include a bit more spice. Our chilli and cumin marinade is a blend of vinegar, cumin seeds, oregano and chilli flakes; we use it to marinate all our steaks, but it’s equally good on lamb or fish.

Ingredients

Quantity Ingredient
4 x 200g hanger steaks
4 tablespoons Chilli and cumin marinade, plus extra for brushing
olive oil, for brushing
sea salt
freshly ground black pepper

Method

  1. Put the steaks in a large bowl and toss with the marinade. Cover with clingfilm and chill for at least 4 hours, or preferably overnight.
  2. Half an hour before you are ready to cook, take the steaks out of the fridge and let them come to room temperature. Light the barbecue and let the flames die down before starting to cook. If cooking indoors, heat a griddle pan until very hot. Scrape the marinade off the steaks and pat dry with kitchen paper. Brush them with a little oil, season lightly with salt and pepper, then barbecue or griddle for 3–4 minutes on each side, or until cooked to medium rare. They should feel a little springy when pressed. Remove from the heat and brush with a little marinade. Leave to rest for 5–10 minutes before serving. We like our steaks with sweet potato fries and a salad.
Tags:
Cabana
Brasilian
Brazilian
Brasil
Brazil
Latin
South
American
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