Recipe - Killer Jamaican Jerk Beef

2 pound Flank steak; skirt steak, or
top round
One half cup Finely chopped Habanero
peppers (~15 peppers) or
1 cup Inner Beauty hot sauce. [I
find the Inner Beauty is
better.]
6 tablespoon Lime juice
One fourth cup Chopped cilantro [I leave
this out.]
Salt & freshly cracked
pepper to taste

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 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 thompson@mv.us.adobe.com

CHILEHEADS ARCHIVES

From the ChileHeads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.