Title: Kc's Grilled Killer Jamaican Party Beef From Hell
Categories: Fixed
Yield: 8 Servings

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

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
Posted to recipelu-digest by "Christopher E. Eaves" on
Mar 15, 1998