TABASCO STEAK
- 5 pounds of 3½-inch thick sirloin butt beef steak, the best you can buy
- 2 small bottles of Tabasco Pepper Sauce, depending on amount of meat
- 1 zip-lock bag, large
- 1 stick of soft butter
- 2–4 garlic cloves, peeled and crushed
Instructions:
This recipe sounds crazy, but it isn’t. The pepper sauce acts as a tenderizer and when heated over coals, it seals the juices in the meat. Advance planning necessary.
- Place the beef in a plastic zip-lock bag with contents of 2 bottles of sauce. Soak beef in sauce in refrigerator for 3 days; turn often.
- Remove beef from sauce; cook over mesquite wood coals.When coals are at hottest point, put steak on a grill 2 inches above fire. Care must be taken to prevent flame-ups during cooking.
- Cook for 10 minutes; turn; cook on other side for 10 minutes; repeat for 2 more 10 minute periods. While meat is cooking, blend garlic into softened butter; melt slightly. After meat has cooked for 40 minutes, remove from fire; place on a cutting board; allow to rest for 10 minutes before carving.
- After carving, brush slices with garlic butter.The meat will have a tangy crust but is not pungent in spite of the sauce.