Brian in the Kitchen Recipes
BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
March 13 2020
Great Steaks - Piri Piri Beef On A Stick
image from emerils.com
1/2 cup Piri Piri, prepared at least a week ahead
1/2 cup chopped fresh cilantro
1 tablespoon kosher salt
2 pounds sirloin or other lean, tender beef, trimmed and cut into 2-inch cubes (about 20 cubes)
1 loaf crusty peasant bread, preferably Portuguese
4 long wooden skewers
Piri Piri
1 1/2 cups olive oil
4 fresh jalapeno peppers, coarsely chopped, stems, seeds
2 fresh poblano peppers, coarsely chopped, stems, seeds
1 tablespoon crushed red pepper
1 teaspoon salt
8 turns freshly ground black pepper
1 tablespoon minced garlic
Combine all of the ingredients except the garlic in a saucepan over high hear. Cook, stirring, for 4 minutes. Stir in the garlic, remove from the heat, and allow to cool to room temperature.
When the mixture is cool, pour it into the bowl of a food processor and pulse 16 times. Pour the sauce through a funnel into a clean wine or other bottle and cover with a piece of plastic wrap. Allow to sit for 7 days before using. Keeps up to 2 months at room temperature.
For The Steak
Combine the Piri Piri with the cilantro and kosher salt in a bowl, and marinate the meat in this mixture for 3 or 4 hours in your refrigerator.
Preheat the broiler and set the broiler rack 3 inches from the flame.
Thread the meat on the skewers, using 5 cubes of meat per skewer. Rest the skewers across a rack set in a pan and baste the meat with the Piri Piri marinade. Broil for 8 minutes, turn the skewers of meat over, baste, and broil for 5 minutes.