Name: Kc's Grilled Killer Jamaican Party Beef From Hell
Ingredients: 2 lb Flank steak; or: skirt, top round; 1/2 c Habanero peppers; (about 15 peppers), finely chopped or- 1 cup inner beauty hot sauce, (preferred); 6 tb Lime juice; 1/4 c Cilantro; chopped, optional; Salt and pepper; to taste

Believing that further delay would be sinful, some of God’s insignificants and nobodies in particular, but trusting in our Omnipotent God, have decided on certain simple lines, according to the Book of God, to make a definite attempt to render the evangelization of the world an accomplished fact... Too long have we been waiting for one another to begin! The time for waiting is past! The hour of God has struck! In God’s holy name let us arise and build! We will not build on the sand, but on the bedrock sayings of Christ, and the gates and minions of hell shall not prevail against us. Should such men as we fear? Before the whole world, aye, before the sleepy, lukewarm, faithless, nambypamby Christian world, we will dare to trust our God, we will venture our all for Him, we will live and we will die for Him, and we will do it with His joy unspeakable singing aloud in our hearts. We will a thousand times sooner die trusting only in our God than live trusting in man. And when we come to this position the battle is already won, and the end of the glorious campaign in sight. We will have the real Holiness of God, not the sickly stuff of talk and dainty words and pretty thoughts; we will have a Masculine Holiness, one of daring faith and works for Jesus Christ.

C.T. Studd

CATEGORY	CUISINE	TAG	YIELD
	Jamaican	Fixed	8	Servings

INGREDIENTS

2	lb	Flank steak; or: skirt, top round
1/2	c	Habanero peppers; (about 15 peppers), finely chopped or- 1 cup inner beauty hot sauce, (preferred)
6	tb	Lime juice
1/4	c	Cilantro; chopped, optional
		Salt and pepper; to taste

INSTRUCTIONS

1) Slice the flank steak on a slant as thinly as possible. Place each piece
of steak between 2 sheets of plastic wrap and pound until 1/4 inch thick or
about the thickness of a beer bottle cap. (This should result in rounds of
steak 3 to 5 inches in diameter.) [Mine never look like this, but it
doesn't really matter...]
2) Make the hot pepper paste: In a small bowl, combine the remaining
ingredients and mix well. Rub the steak rounds with about 2/3 of this paste
and reserve the remainder.
3) Grill the steak rounds over high heat for about 1-2 minutes per side, or
until they are medium rare. Brush liberally with the remaining hot pepper
paste. Fair warning: I really like hot stuff, and I find this to be just
barely tolerable. (Of course, I make about a 1/2 recipe and eat it all
myself for dinner, instead of as an appetizer.) The author of the book says
"To this day I can count on one hand the customers who have eaten this dish
and returned to eat it again." The last time I tried it, I used fresh
Habanero peppers, and it was definitely the hottest version of it I've
made. [Ross]
Busted by Christopher E. Eaves <cea260@airmail.net>
Posted to recipelu-digest by "Christopher E. Eaves" <cea260@airmail.net> on
Mar 15, 1998

A Message from our Provider:

“Times change, God doesn’t.”