Yield: 2 Servings
|½ pounds||Beef sirloin|
|\N \N||Fresh ground black pepper|
|2 tablespoons||Chopped onion|
|2 \N||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|
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, .