Piri Piri-Carne Spart

Yield:
4 servings
Level:
Easy
Ingredients
  • 1 1/2 cups olive oil
  • 4 fresh jalapeno peppers, finely chopped, stems and seeds
  • 2 fresh poblano peppers, finely chopped, stems and seeds
  • 1 tablespoon crushed red pepper
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 tablespoon minced garlic
  • 1 tablespoon finely chopped fresh cilantro
  • 1 tablespoon kosher salt
  • 2 pounds sirloin beef, sliced into 1/2 inch slices
  • 4 long Melissa's Sugar Cane Swizzle Stix
Directions

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


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    Piri Piri-Carne Spart

    Recipe courtesy of Emeril Lagasse