Recipe - Kcs Sopapillas

2 pound Flank steak; or: skirt, top
round
One half cup Habanero peppers; (about 15
peppers), finely chopped
or 1 cup inner beauty hot
sauce, (preferred)
6 tablespoon Lime juice
One fourth cup 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 One fourth 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 12 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 One half 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 cea260@airmail.net
Posted to recipeludigest by "Christopher E. Eaves" cea260@airmail.net on
Mar 15, 1998