Yield: 10 servings
|5 pounds||3-1/2" thick sirloin butt beefsteak|
|2 smalls||Bottles Tabasco Brand Pepper Sauce (or to taste)|
|2 cloves||To 4 cloves garlic; peeled and crushed|
|½ cup||(1 stick) butter|
Place the piece of beef in a plastic zip-lock bag with the contents of 2 bottles of Tabasco Sauce. Soak the beef in the sauce in the refrigerator for 3 days; turn often.
Remove the beef from the sauce and cook over mesquite wood coals.
When the coals are at the hottest stage, put the steak on the grill 2 inches above the fire. Care must be taken to prevent flame-ups during cooking. Cook for 10 minutes, turn and cook on the other side for 10 minutes; repeat for two more 10-minute periods. While the meat is cooking, blend the garlic with the softened butter and slightly melt.
After the meat has cooked for 40 minutes, remove from the fire and place on a cutting board; allow to rest for 10 minutes before carving.
After carving, brush the slices with the garlic butter. The meat will have a tangy crust but is not pungent in spite of the Tabasco.
George O. Jackson, in _Red Hot Peppers_ by Jean Andrews.
MacMillan Publishing, 1993 ISBN 0-02-502251-2 Typos by Jeff Pruett.
Submitted By JEFF PRUETT On 11-08-95