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Entree
8 servings
4 hours 10 minutes
40 minutes
Chef Emeril Lagasse
1 1/2 cups olive oil
4 whole Jalapeno Peppers, finely chopped stems and seeds
2 whole 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 cilantro, finely chopped
1 tablespoon kosher salt
2 pounds Sirloin Beef, sliced into 1/2 in slices
4 Sugar Cane Swizzle Stix (long)
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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