Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 1½ cup | Olive oil |
| 4 | Fresh jalapeno peppers, |
| Finely chopped, stems and | |
| Seeds | |
| 2 | Fresh poblano peppers, |
| Finely chopped, stems and | |
| Seeds | |
| 1 tablespoon | Crushed red pepper |
| 1 teaspoon | Salt |
| 1 teaspoon | Ground black pepper |
| 1 tablespoon | Minced garlic |
| 1 tablespoon | Finely chopped fresh |
| Cilantro | |
| 1 tablespoon | Kosher salt |
| 2 pounds | Sirloin beef, sliced into ½ |
| Inch slices | |
| 4 | Long Melissa's Sugar Cane |
| Swizzle Stix |
Preheat the grill. In a sauce pan, combine the olive oil, peppers, crushed red pepper, salt, and black pepper. Bring the liquid up to a boil and reduce the heat. Simmer the sauce for 4 minutes and remove from the heat. Stir in the garlic. With a hand held mixer, puree the sauce until smooth. At this point, allow the sauce to sit for 1 week under refrigeration before serving. Stir in the cilantro and kosher salt. Marinate the sliced beef in the piri piri for 3 to 4 hours, under refrigeration. Remove the beef and make several slits in the beef about ¼-inch apart, save the excess sauce for basting. Thread the meat through the swizzle sticks. Place the skewers on the grill.
Cook for 2 to 3 minutes on each side, basting often with the piri piri. Place any remaining piri piri in a saucepan and bring up to a boil. Remove from the heat and serve with the beef. Place the skewers on a platter and drizzle with the piri piri. Garnish with chopped cilantro and Essence.
Yield: 4 servings
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