This is a print preview of "Killer Jamaican Jerk Beef" recipe.

Killer Jamaican Jerk Beef Recipe
by Global Cookbook

Killer Jamaican Jerk Beef
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  Servings: 8

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

  1. K.C.'s Grilled Killer Jamaican Party Beef from Hell (serves 8 as appetizer)
  2. 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...]
  3. 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.
  4. 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
  5. "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