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Killer Jamaican Jerk Beef
Ingredients
- 2 lb Flank steak, skirt steak, or possibly top round
- 1/2 c. Finely minced Habanero
- 1 c. Inner Beauty warm sauce. [I find the Inner Beauty is better.]
- 6 Tbsp. Lime juice
- 1/4 c. Minced cilantro [I leave this out.] Salt & freshly cracked pepper to taste
Directions
- 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 lb. till 1/4 inch thick or possibly 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 warm 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 min per side, or possibly till they are medium rare. Brush liberally with the remaining warm pepper paste. Fair warning: I really like warm 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
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