Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Caribbean >> Rest Caribbean

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Slice the flank steak on a slant as thinly as poossible. | 2. 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. | 3. Make the hot pepper paste: In a small bowl, combine the remaining ingredients and mix well. | 4. Rub the steak rounds with about 2/3 of this paste and reserve the remainder. | 5. Grill the steak rounds over high heat for about 1-2 minutes per side, or until they are medium rare. | 6. Brush liberally with the remaining hot pepper paste. | 7. 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef	2		round	1060.8024	0.0	209.1685	24.3894
habanero pepper	1/2	cup	chopped	-	-	-	-
lime juice	6	tablespoons		22.6875	7.6412	0.3812	0.0635
cilantro	1/4	cup	chopped	0.92	0.1468	0.0852	0.0208
salt black pepper			ground	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.