| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Jamaican |
Appetizer |
8 |
Servings |
INGREDIENTS
| 2 |
lb |
Flank steak; skirt steak, or top round |
| 1/2 |
c |
Finely chopped Habanero peppers (~15 peppers) -or- |
| 1 |
c |
Inner Beauty hot sauce. [I find the Inner Beauty is better.] |
| 6 |
tb |
Lime juice |
| 1/4 |
c |
Chopped cilantro [I leave this out.] |
|
|
Salt & freshly cracked pepper to taste |
INSTRUCTIONS
K.C.'s Grilled Killer Jamaican Party Beef from Hell (serves 8 as appetizer)
1. Slice the flank steak on a slant as thinly as poossible. 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 <thompson@mv.us.adobe.com>
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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