Piri piri-carne spart

Yield: 4 servings

Measure Ingredient
1½ cup Olive oil
4 Fresh jalapeno peppers,
Finely chopped, stems and
2 Fresh poblano peppers,
Finely chopped, stems and
1 tablespoon Crushed red pepper
1 teaspoon Salt
1 teaspoon Ground black pepper
1 tablespoon Minced garlic
1 tablespoon Finely chopped fresh
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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