Piri Piri-Carne Spart

Name: Piri Piri-Carne Spart
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT4H35M0.000S
Yield: 4 servings
Cuisine: european
Ingredients: 1 1/2 cups olive oil; 4 fresh jalapeno peppers, finely chopped, stems and seeds; 2 fresh 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 finely chopped fresh cilantro leaves, plus more for garnishing; 1 tablespoon kosher salt; 2 pounds sirloin beef, sliced into 1/2-inch slices; 4 long Melissa's Sugar Cane Swizzle Stix; Essence, recipe follows; 2 1/2 tablespoons paprika; 2 tablespoons salt; 2 tablespoons garlic powder; 1 tablespoon black pepper; 1 tablespoon onion powder; 1 tablespoon cayenne pepper; 1 tablespoon dried oregano; 1 tablespoon dried thyme

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Level: Intermediate
Total: 4 hr 35 min

Prep: 20 min
Inactive: 4 hr
Cook: 15 min

Yield: 4 servings

Level: Intermediate
Total: 4 hr 35 min

Prep: 20 min
Inactive: 4 hr
Cook: 15 min

Yield: 4 servings

Ingredients

1 1/2 cups olive oil

4 fresh jalapeno peppers, finely chopped, stems and seeds

2 fresh 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 finely chopped fresh cilantro leaves, plus more for garnishing

1 tablespoon kosher salt

2 pounds sirloin beef, sliced into 1/2-inch slices

4 long Melissa's Sugar Cane Swizzle Stix

Essence, recipe follows

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried oregano

1 tablespoon dried thyme

Directions

Preheat the grill. In a saucepan, 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. (Alternatively, allow the mixture to cool slightly then transfer to a blender and puree until smooth.) Stir in the cilantro and kosher salt. At this point, allow the sauce to sit for 1 week under refrigeration before serving. Marinate the sliced beef in 1 cup of 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. Place the remaining piri piri in a saucepan and bring up to a simmer. Place the skewers on a platter and drizzle with the piri piri. Garnish with chopped cilantro and Essence.