Piri Piri-Carne Spart

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 leaves, plus more for garnishing
• 1 tablespoon kosher salt
• 2 pounds sirloin beef, sliced into 1/2-inch slices
• 4 long Melissa's Sugar Cane Swizzle Stix
• Essence, recipe follows

Directions

Preheat the grill. In a saucepan, 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. (Alternatively, allow the mixture to cool slightly then transfer to a blender and puree until smooth.) Stir in the cilantro and kosher salt. At this point, allow the sauce to sit for 1 week under refrigeration before serving. Marinate the sliced beef in 1 cup of 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. Place the remaining piri piri in a saucepan and bring up to a simmer. Place the skewers on a platter and drizzle with the piri piri. Garnish with chopped cilantro and Essence.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried oregano

1 tablespoon dried thyme

Combine all ingredients thoroughly.

Yield: 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch

Published by William and Morrow, 1993.