Title: Grilled Killer Jamaican Party Beef From Hell
Categories: Ethnic Meat Hot
Yield: 4 Servings

2	lb	Flank steak, skirt steak, or
		Top round
1/2	c	Finely chopped habanero
		Peppers (~15 peppers)
6	tb	Lime juice
1/4	c	Chopped cilantro
		Salt & Freshly cracked
		Pepper to taste.

1) Slice the flank steak on a slant as thinly as poossible. 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 doesn't 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 I've made.

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