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Prep Time: 8 Minutes Cook Time: 10 Minutes |
Ready In: 18 Minutes Servings: 8 |
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Hot and spicy flank steak served as an appetizer. Habaneros set this steak on fire. Ya Mon! Use Scotch Bonnets if you got 'em. I serve this as an appetizer as most people can't handle the heat through a whole meal. Ingredients:
2 lbs flank steaks or 2 lbs skirt steaks or 2 lbs top round beef |
1/2 cup habanero pepper, finely chopped |
6 tablespoons lime juice |
1/4 cup chopped cilantro |
salt & freshly ground black pepper |
Directions:
1. Slice the flank steak on a slant as thinly as poossible.
2. Place each piece of steak between 2 sheets of plastic wrap and 1pound until 1/4 inch thick or about the thickness of a beer bottle cap.
3. Make the hot pepper paste: In a small bowl, combine the remaining ingredients and mix well.
4. Rub the steak rounds with about 2/3 of this paste and reserve the remainder.
5. Grill the steak rounds over high heat for about 1-2 minutes per side, or until they are medium rare.
6. Brush liberally with the remaining hot pepper paste.
7. Fair warning: I really like hot stuff, and I find this to be awesome. If you don't like hot stuff, don't make this.
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