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Ingredients
- 2 lb Flank steak, or possibly: skirt, top round
- 1/2 c. Habanero peppers, (about 15 peppers), finely minced or possibly- 1 c. inner beauty warm sauce, (preferred)
- 6 Tbsp. Lime juice
- 1/4 c. Cilantro, minced, optional Salt and pepper, to taste
Directions
- 1) Slice the flank steak on a slant as thinly as possible. Place each piece of steak between 2 sheets of plastic wrap and lb. till 1/4 inch thick or possibly about the thickness of a beer bottle cap. (This should result in rounds of steak 3 to 5 inches in diameter.) [Mine never look like this, but it doesn't really matter...]
- 2. Make the warm pepper paste: In a small bowl, combine the remaining ingredients and mix well. Rub the steak rounds with about 2/3 of this paste and reserve the remainder.
- 3. Grill the steak rounds over high heat for about 1-2 min per side, or possibly till they are medium rare. Brush liberally with the remaining warm pepper paste. Fair warning: I really like warm stuff, and I find this to be just barely tolerable. (Of course, I make about a 1/2 recipe and eat it all myself for dinner, instead of as an appetizer.) The author of the book says
- "To this day I can count on one hand the customers who have eaten this dish and returned to eat it again." The last time I tried it, I used fresh Habanero peppers, and it was definitely the hottest version of it I've made. [Ross]
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 125g | |
| Recipe makes 8 servings | |
| Calories 179 | |
| Calories from Fat 73 | 41% |
| Total Fat 8.14g | 10% |
| Saturated Fat 3.38g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 40mg | 13% |
| Sodium 62mg | 3% |
| Potassium 387mg | 11% |
| Total Carbs 0.97g | 0% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.2g | 0% |
| Protein 24.12g | 39% |
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