Piri Piri-Carne Spart

Recipe Ingredients

1 1/2 cups	355ml	Olive oil
4		Fresh jalapeno peppers - finely chopped,
		Stems and seeds
2		Fresh poblano peppers - finely chopped,
		Stems and seeds
1 tablespoon	15ml	Crushed red pepper
1 teaspoon	5ml	Salt
1 teaspoon	5ml	Freshly-ground black pepper
1 tablespoon	15ml	Minced garlic
1 tablespoon	15ml	Finely-chopped fresh cilantro
1 tablespoon	15ml	Kosher salt
2 lbs	908g / 32oz	Sirloin beef - sliced 1/2" slices
4		Melissa's Sugar Cane Swizzle Stix
		Emeril's Essence - see * Note

Recipe Instructions

* Note: See the "Emeril's Essence Information" recipe which is included in this collection.

Preheat the grill.

In a sauce pan, combine the olive oil, peppers, crushed red pepper, salt, and black pepper. Bring the liquid up to a boil and reduce the heat. Simmer the sauce for 4 minutes and remove from the heat. Stir in the garlic. With a hand held mixer, puree the sauce until smooth. At this point, allow the sauce to sit for 1 week under refrigeration before serving. Stir in the cilantro and kosher salt.

Marinate the sliced beef in the piri piri for 3 to 4 hours, under refrigeration. Remove the beef and make several slits in the beef about 1/4-inch apart, save the excess sauce for basting. Thread the meat through the swizzle sticks. Place the skewers on the grill. Cook for 2 to 3 minutes on each side, basting often with the piri piri. Place any remaining piri piri in a saucepan and bring up to a boil. Remove from the heat and serve with the beef.

Place the skewers on a platter and drizzle with the piri piri. Garnish with chopped cilantro and Emeril's Essence.

This recipe yields 4 servings.

Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1A31 broadcast 05-13-1997) - Downloaded from their Web-Site - http://www.foodtv.com

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.