Grilled Jamaican Steak

"Hot and spicy flank steak served as an appetizer. Habaneros set this steak on fire. Ya Mon! Use Scotch Bonnets if you got 'em. I serve this as an appetizer as most people can't handle the heat through a whole meal."
 
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Ready In:
18mins
Ingredients:
5
Serves:
8
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ingredients

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directions

  • Slice the flank steak on a slant as thinly as poossible.
  • Place each piece of steak between 2 sheets of plastic wrap and 1pound until 1/4 inch thick or about the thickness of a beer bottle cap.
  • 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.
  • 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 awesome. If you don't like hot stuff, don't make this.

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Reviews

  1. We decided to brave this as a main dish because we love spice. While this was very hot, we enjoyed it very much. We ate as steak sandwiches with a slice of cheese melted on top to cut the spice. Very yummy. If you love spice, you will love this. Made for My-3-Chefs 2009.
     
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RECIPE SUBMITTED BY

I have lived in many exciting places including Hawaii, Nothern and Southern California, Colorado, Oklahoma(ok, not so exciting), Dijon, France, and now reside in Southern Germany with my wife, who is German. I started to grow chiles about 4 years ago because we just can't get jalapenos, serranos, habs, anaheims, and poblanos here. Now my balcony is full of chile plants. I studied French at the Uni, and expected to marry a French gal, but as fate would have it, I met and fell in love with a German gal. So, now I live in Germany, and have picked up a third language, and love living here and am very happy. I am working on an MBA, and teaching English as a Second Language, and selling chiles, homemade ristras, and homemade chile marmalades to help finance the MBA. I am trying to open the German's eyes so they realize there are more than just green and red chiles in the world. I started cooking while serving at a Mexican resataurant in Sacramento, Ca., and have enjoyed it ever since. My love of spicy food goes back twenty years. It started with black pepper, and over the years has worked itself into a passion for chiles, and all that is spicy. You may notice I always give four or five stars. That is because I only bother rating a recipe if it is worth four or five, and if I will be making it again, and or often.
 
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