Piri piri-carne spart

4 servings

Ingredients

QuantityIngredient
cupOlive oil
4Fresh jalapeno peppers,
Finely chopped, stems and
Seeds
2Fresh poblano peppers,
Finely chopped, stems and
Seeds
1tablespoonCrushed red pepper
1teaspoonSalt
1teaspoonGround black pepper
1tablespoonMinced garlic
1tablespoonFinely chopped fresh
Cilantro
1tablespoonKosher salt
2poundsSirloin beef, sliced into ½
Inch slices
4Long Melissa's Sugar Cane
Swizzle Stix

Directions

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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