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K.c.'s Grilled Killer Jamaican Party Beef From Hell

beef, steak, spice, caribbean

2 lb flank steak, skirt steak, or
1 top round
1/2 cup finely chopped habanero
1 peppers (~15 peppers) or
1 cup inner beauty hot sauce. [i
1 find the inner beauty is
1 better ]
6 tablespoon lime juice
1/4 cup chopped cilantro [i leave
1 this out.]
1 salt & freshly cracked
1 pepper to taste.

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 From the Chile-Heads Recipe Collection URL: http://chile.ucdmc.ucdavis.edu:8000/www/recipe.phpl

Yield: 1 servings



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