| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
French |
Meat |
2 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Beef sirloin |
|
|
Fresh ground black pepper |
| 2 |
tb |
Chopped onion |
| 2 |
|
Cloves garlic; finely minced |
| 1 |
pn |
Pequin quebrado; generous |
| 1/4 |
c |
Diced red bell pepper |
| 6 |
sl |
Jalapeno chile; or more |
| 1 |
sm |
Loaf French bread -or- |
| 2 |
lg |
French rolls; split in half |
INSTRUCTIONS
Cut steak in half horizontally to make 2 thin steaks. Trim excess fat from
meat, add fat to large heavy skillet & render over high heat. Grind pepper
generously over steaks, then press onion & garlic into steaks. When fat is
smoking, add pequin to skillet, sprinkling it very evenly across surface.
Add steaks & sprinkle bell pepper around edges of skillet. Brown steaks
quickly on bottom, turn over & sprinkle with jalapeno slices. Add bread or
roll halves, cut side down, to skillet. Continue to cook until bread is
toasted & meat is done to your liking; meat only takes a very short time to
cook rare, so watch closely. Serve steaks very hot, on grilled bread on
warmed plates; spoon bell pepper alongside. Makes 2 servings.
From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3
(0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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