The enthusiasm for the world cup in our house somewhat dimished after the first few England matches. But now England are official out, it seems to have reignighted and it seems a shame not to enjoy just a few more Brazilian recipes. Not least this Brazilian steak sauce! Like I said in the first world cup recipe, when I think of Brazilian food I think MEAT. And this steak sauce recipe certainly packs a meaty, garlicky punch.
I’m well aware that every week in the Mums’ Days house appears to involve garlic (there was the MASSIVE garlic and then last week we had the long thin Garlic scapes) but this week saw a new garlic high as we got WET garlic in the veg box. Wet garlic sounds utterly minging but actually it’s just normal garlic before it is hung out to dry. The stuff we buy in the super markets is ‘dry’ garlic. Wet garlic is more tender and when baked it’s super creamy. Tell me more!
So, what I did for this Brazilian steak sauce was use our wet garlic in place of ‘normal’ garlic in the Brazilian recipe but you can just use normal garlic if you don’t happen to have the wet stuff lying around.
Brazilian Steak Sauce
You will need:
- a whole garlic bulb
- olive oil
- salt and pepper
- 4 tbsp unsalted butter
- 400g steak (any thick cut is fine, I’d say)
- flat leaf parsley to garnish
1. Preheat the oven to 200 degrees C. Top and Tail the wet garlic bulb, pop it on a baking tray and drizzle with olive oil and salt.
2. After 40mins, remove and leave the garlic to cool slightly.
3. Add the butter to a pan, pop all of the garlic cloves out of the bulb and sort of smush a bit between your fingers and add to the butter. Heat over a low heat.
4. Whisk the melted butter and the garlic until you get a smooth consistency
5. I used some of the garlic butter on toast (because that’s the only bit Reuben would eat – 1 – 0 to mummy for getting him to eat Organic Wet Garlic!)
6. Heat another pan to a high heat with a little olive oil, then cook your steak (I do about 1-2 mins per side for medium/rare – use a timer and take into account the thickness of the cut, unlike I did! The steak at the back is cooked way more to my liking!). Leave the meat to rest for a few minutes before slicing and poring over the garlic butter and seasoning with parsley, salt and pepper.
8. Serve with whatever you fancy: spinach, mash, etc! I served it with chips and salad, and garlic bread of course. Here’s Reuben having a tantrum because he wants ALL the garlic bread, not just the two pieces I had given him. Seriously? Kids.
And enjoy. I though it was delicious!