Recipe - Hot Shot Steaks

One half pound Beef sirloin
Fresh ground black pepper
2 tablespoon Chopped onion
2 Cloves garlic; finely minced
1 pn Pequin quebrado; generous
One fourth cup Diced red bell pepper
6 sl Jalapeno chile; or more
1 small Loaf French bread or
2 lg French rolls; split in
half

Cut steak in half horizontally to make 2 thin steaks. Trim excess fat from
meat, add fat to large heavy skillet & render over high heat. Grind pepper
generously over steaks, then press onion & garlic into steaks. When fat is
smoking, add pequin to skillet, sprinkling it very evenly across surface.
Add steaks & sprinkle bell pepper around edges of skillet. Brown steaks
quickly on bottom, turn over & sprinkle with jalapeno slices. Add bread or
roll halves, cut side down, to skillet. Continue to cook until bread is
toasted & meat is done to your liking; meat only takes a very short time to
cook rare, so watch closely. Serve steaks very hot, on grilled bread on
warmed plates; spoon bell pepper alongside. Makes 2 servings.

From the Hotter Than Hell!, by Jane Butel, ISBN 0895866463
(0895865424 paperback). Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.