Chef Emeril Lagasse
Piri Piri-Carne Spart
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Category
Entree
Author:
Chef Emeril Lagasse
Ingredients
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1 1/2 cups Olive Oil
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4 whole Jalapeno Chile finely chopped stems and seeds
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2 whole Poblano Chiles finely chopped stems and seeds
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1 tablespoon Crushed Red Pepper
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1 teaspoon Salt
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1 teaspoon Ground Black Pepper
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1 tablespoon Minced Garlic
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1 tablespoon Cilantro finely chopped
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1 tablespoon Kosher Salt
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2 pounds Sirloin Beef sliced into 1/2 in slices
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4 Sugar Cane Swizzle Stix (long)
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.