K C's Grilled Killer Jamaican Party Beef From Hell

Recipe Ingredients

2 lbs	908g / 32oz	Flank steak - skirt steak, or
		- top round
1/2 cup	73g / 2.6oz	Habanero peppers - finely- chopped (about 15 peppers) -or-
1 cup	237ml	Inner beauty hot sauce
6 tablespoons	90ml	Lime juice
1/4 cup	4g / 0.1oz	Cilantro - chopped (optional)
		Salt and freshly cracked
		- pepper to taste.

Recipe Instructions

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-quarter 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...]

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.

Grill the steak rounds over high heat for about 1-2 minutes per side, or until they are medium rare. Brush liberally with the remaining hot pepper paste.

Notes from Ross Thompson: Fair warning: I really like hot 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 [not known to JP] 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.

Source:
Judy R. Johnson

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