Brazilian Grilled Steak with Hot Pepper Sauce

Ingredients

Here are the following ingredients:

Hot Pepper Sauce

• 12 cloves garlic
• 12 oz (350 g) chopped plum tomatoes, about 1¾ cups (425 mL)
• 6 oz (175 g) chopped onion, about 1½ cups (375 mL)
• 5 oz (150 g) chopped red bell pepper, about 1 cup (250 mL)
• 1 cup (250 mL) red wine vinegar
• ½ oz (15 g) packed fresh parsley leaves
• ½ cup (125 mL) habanero hot sauce
• ¼ cup (60 mL) brown sugar
• 2 tbsp (30 mL) kosher salt
• 1 cup (250 mL) olive oil

Marinated Beef

• 1 cup (250 mL) canola oil
• ½ cup (125 mL) habanero hot sauce
• ½ cup (125 mL) soy sauce
• ¼ cup (60 mL) finely chopped fresh thyme
• ¼ cup (60 mL) minced garlic
• 4 tsp (20 mL) kosher salt
• 2 tsp (10 mL) freshly ground black pepper
• 16 Top Sirloin Cap Steaks, about 8 oz (250 g) each and ¾-inch (2 cm) thick

Arroz Brasiliero

• ¼ cup (60 mL) canola oil
• 1 lb (500 g) diced onion, about 4 cups (1 L)
• 1¾ lb (875 g) long grain white rice, about 4 cups (1 L)
• 4 bay leaves
• 8 cups (2 L) chicken stock (no salt added)
• 4 tsp (20 mL) kosher salt
• ½ cup (125 mL) finely chopped fresh cilantro

Service

• 8 cups (2 L) steamed corn kernels
• ½ cup (125 mL) finely chopped fresh cilantro

Preparation

1. Hot Pepper Sauce: Add garlic, tomato, onion, bell pepper, vinegar, parsley, hot sauce, brown sugar and salt to high-speed blender; purée until smooth. Add oil and pulse to combine. Cover and refrigerate.
2. Marinated Beef: Mix oil with hot sauce, soy sauce, thyme, garlic, salt and pepper. Pour over steaks to coat evenly. Cover and refrigerate for at least 4 hours or up to 8 hours.
3. Arroz Brasileiro: Heat oil in large stock pot. Add onions and cook until tender and fragrant. Stir in rice. Add bay leaves, chicken stock and salt; bring to a boil. Cover and reduce heat to low; cook until rice is tender. Fluff with fork; add cilantro. Cool completely, cover and refrigerate or hold for service.

Service

1. Remove steak from marinade, shaking off excess. Grill steak until well-marked and cooked to preferred doneness. Let rest for 5 minutes before slicing across the grain.
2. Plate steak with 1 cup (250 mL) Arroz Brasileiro, ½ cup (125 mL) steamed corn and ¼ cup (60 mL) Hot Pepper Sauce. Garnish with cilantro.

Beef Cuts