Piri Piri-Carne Spart

  • Level: Intermediate
  • Total: 4 hr 35 min
  • Prep: 20 min
  • Inactive: 4 hr
  • Cook: 15 min
  • Yield: 4 servings
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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

  1. 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.
  2. 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.

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

  1. Combine all ingredients thoroughly.
  2. Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
  3. Published by William and Morrow, 1993.

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