Piri Piri-Carne Spart

• 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
• 1 tablespoon kosher salt
• 2 pounds sirloin beef, sliced into 1/2-inch slices
• 4 long Melissa's Sugar Cane Swizzle Stix

1. Preheat the grill.
2. In a sauce pan, combine the olive oil, peppers, crushed red pepper, salt, and black pepper.
3. Bring the liquid up to a boil and reduce the heat.
4. Simmer the sauce for 4 minutes and remove from the heat.
5. Stir in the garlic.
6. With a hand held mixer, puree the sauce until smooth.
7. At this point, allow the sauce to sit for 1 week under refrigeration before serving.
8. Stir in the cilantro and kosher salt.
9. Marinate the sliced beef in the piri piri for 3 to 4 hours, under refrigeration.
10. Remove the beef and make several slits in the beef about 1/4 inch apart, save the excess sauce for basting.
11. Thread the meat through the swizzle sticks.
12. Place the skewers on the grill.
13. Cook for 2 to 3 minutes on each side, basting often with the piri piri.
14. Place any remaining piri piri in a sauce pan and bring up to a boil.
15. Remove from the heat and serve with the beef.
16. Place the skewers on a platter and drizzle with the piri piri.
17. Garnish with chopped cilantro and Essence.

olive oil, jalapeno peppers, fresh poblano peppers, red pepper, salt, ground black pepper, garlic, fresh cilantro, kosher salt, sirloin beef, swizzle

Taken from www.foodnetwork.com/recipes/piri-piri-carne-spart-recipe.html (may not work)