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Cooked by: Chef / Ethnicity: Jamaican cuisine / Last Modified: 3/24/2004 / Number of Servings: 1 |
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Directions: PEPPERS: You can control the heat with the type of peppers you use. Between the marinade and the cooking, a lot of the heat will be lost, so don't be afraid to throw a couple of whatever hot peppers you have on hand. I use 2
large cayennes, 2-4 chilies, and a token jalape
Ingredients:
3/4 Cup(s) Onions; chopped
4 large Garlic; minced
2 Tablespoon(s) Sirloin steak; boneless, cut 1" thick
1 Tablespoon(s) Vinegar
2 Tablespoon(s) Salad oil
1 Teaspoon(s) Nutmeg
1 Teaspoon(s) Cloves of Garlic, unpeeled
12 Bay leaf soaked in hot water |
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