Kc's grilled killer jamaican party beef from hell

8 Servings

Ingredients

Quantity Ingredient
2 pounds Flank steak; or: skirt, top round
½ cup Habanero peppers; (about 15 peppers), finely chopped or- 1 cup inner beauty hot sauce, (preferred)
6 tablespoons Lime juice
¼ cup Cilantro; chopped, optional
Salt and pepper; to taste

Directions

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 ¼ 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 ⅔ 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 ½ 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@...> Posted to recipelu-digest by "Christopher E. Eaves" <cea260@...> on Mar 15, 1998

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