Hot shot steaks
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Beef sirloin |
| Fresh ground black pepper | ||
| 2 | tablespoons | Chopped onion |
| 2 | Cloves garlic; finely minced | |
| 1 | pinch | Pequin quebrado; generous |
| ¼ | cup | Diced red bell pepper |
| 6 | slices | Jalapeno chile; or more |
| 1 | small | Loaf French bread -or- |
| 2 | larges | French 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, .