Recipe courtesy of Emeril Lagasse
Show: Emeril Live
Episode: Red Hot Kitchen
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Piri Piri-Carne Spart
Total:
4 hr 35 min
Prep:
20 min
Inactive:
4 hr
Cook:
15 min
Yield:
4 servings
Level:
Intermediate
Total:
4 hr 35 min
Prep:
20 min
Inactive:
4 hr
Cook:
15 min
Yield:
4 servings
Level:
Intermediate

Ingredients

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

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):

Combine all ingredients thoroughly.

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

Published by William and Morrow, 1993.

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