Try this Kcs Grilled Killer Jamaican Party Beef From Hell recipe, or contribute your own.
Suggest a better description1) Slice the flank steak on a slant as thinly as possible. Place each piece of steak between 2 sheets of plastic wrap and pound until 1/4 inch thick or 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 doesnt really matter...] 2) Make the hot 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 minutes per side, or until they are medium rare. Brush liberally with the remaining hot pepper paste. Fair warning: I really like hot 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 Ive made. [Ross] Busted by Christopher E. Eaves
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Serving Size: 1 Serving (133g) | ||
Recipe Makes: 8 | ||
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Calories: 180 | ||
Calories from Fat: 73 (41%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.1g | 11 % | |
Saturated Fat 3.3g | 17 % | |
Monounsaturated Fat 3.3g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 39.2mg | 12 % | |
Sodium 81.2mg | 3 % | |
Potassium 413.4mg | 11 % | |
Total Carbohydrate 1.8g | 1 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 1.6g | ||
Protein 24g | 34 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 180
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