Yield: 8 Servings
|2 pounds||Flank steak; skirt steak, or top round|
|½ cup||Finely chopped Habanero peppers (~15 peppers) -or-|
|1 cup||Inner Beauty hot sauce. [I find the Inner Beauty is better.]|
|6 tablespoons||Lime juice|
|¼ cup||Chopped cilantro [I leave this out.]|
|Salt & freshly cracked pepper to taste|
K.C.'s Grilled Killer Jamaican Party Beef from Hell (serves 8 as appetizer) 1. Slice the flank steak on a slant as thinly as poossible. Place each piece of steak between 2 sheets of plastic wrap and pound until ¼ inch thick or about the thickness of a beer bottle cap. (This should result in rounds of steak 3 to 5 inches in diameter.) [Mine never look like this, but it doesn't really matter...]
2. Make the hot pepper paste: In a small bowl, combine the remaining ingredients and mix well. Rub the steak rounds with about ⅔ of this paste and reserve the remainder.
3. Grill the steak rounds over high heat for about 1-2 minutes per side, or until they are medium rare. Brush liberally with the remaining hot pepper paste. Fair warning: I really like hot stuff, and I find this to be just barely tolerable. (Of course, I make about a ½ recipe and eat it all myself for dinner, instead of as an appetizer.) The author of the book says "To this day I can count on one hand the customers who have eaten this dish and returned to eat it again." The last time I tried it, I used fresh Habanero peppers, and it was definitely the hottest version of it I've made. Ross <thompson@...>
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .