Recipe number 49621 is

Piri Piri-Carne Spart

The ingredients are:
1 1/2 cup Olive oil 4 Fresh jalapeno peppers, Finely chopped, stems and Seeds 2 Fresh poblano peppers, Finely chopped, stems and Seeds 1 tbsp Crushed red pepper 1 tsp Salt 1 tsp Ground black pepper 1 tbsp Minced garlic 1 tbsp Finely chopped fresh Cilantro 1 tbsp Kosher salt 2 lb Sirloin beef, sliced into ½ Inch slices 4 Long Melissa's Sugar Cane Swizzle Stix

The recipe yield is:
4 servings

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 Essence. Yield: 4 servings EMERIL LIVE SHOW #EMIA31


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