Hot shot steaks

Yield: 2 Servings

Measure 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

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, .

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