Hot shot steaks

2 Servings

Ingredients

QuantityIngredient
½poundsBeef sirloin
Fresh ground black pepper
2tablespoonsChopped onion
2Cloves garlic; finely minced
1pinchPequin quebrado; generous
¼cupDiced red bell pepper
6slicesJalapeno chile; or more
1smallLoaf French bread -or-
2largesFrench rolls; split in half

Directions

Cut steak in half horizontally to make 2 thin steaks. Trim excess fat from meat, add fat to large heavy skillet & render over high heat. Grind pepper generously over steaks, then press onion & garlic into steaks. When fat is smoking, add pequin to skillet, sprinkling it very evenly across surface.

Add steaks & sprinkle bell pepper around edges of skillet. Brown steaks quickly on bottom, turn over & sprinkle with jalapeno slices. Add bread or roll halves, cut side down, to skillet. Continue to cook until bread is toasted & meat is done to your liking; meat only takes a very short time to cook rare, so watch closely. Serve steaks very hot, on grilled bread on warmed plates; spoon bell pepper alongside. Makes 2 servings.

From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3 (0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive, .