Piri Piri-Carne Spart

Ingredients

• 1 1/2 cups olive oil
• 4 whole jalapeno chiles, finely chopped stems and seeds
• 2 whole poblano chiles, finely chopped stems and seeds
• 1 tablespoon crushed red pepper
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 tablespoon garlic, minced
• 1 tablespoon cilantro, finely chopped
• 1 tablespoon kosher salt
• 2 pounds sirloin beef, sliced into 1/2-inch slices
• 4 long sugar cane swizzle sticks

Directions

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 to a boil. Reduce the heat.
4. Simmer the sauce for 4 minutes. Remove from heat.
5. Stir in the garlic.
6. With a hand held mixer, puree the sauce until smooth. At this point, allow the sauce to sit for 1 week under refrigeration before serving.
7. Stir in the cilantro and kosher salt.
8. Marinate the sliced beef in the piri piri for 3-4 hours under refrigeration.
9. Remove the beef and make several slits in the beef about 1/4-inch apart; save the excess sauce for basting.
10. Thread the meat through the swizzle sticks.
11. Place the skewers on the grill. Cook for 2 to 3 minutes on each side, basting often with the piri piri.
12. Place any remaining piri piri in a saucepan and bring up to a boil. Remove from heat and serve with the beef.
13. Place the skewers on a platter and drizzle with the piri piri. Garnish with chopped cilantro and essence.