You will need
- 1 large piece of beef suitable for roasting (this is a sirloin roast)
- 4 or 5 Habaneros
- 5 or 6 large cloves or garlic
- Cooking String
- Baguette (toasty)
So let's get this show on the road. First you'll need to trim some (not all) of the fat off the beef. This was my first attempt at a sirloin roast and you can see some of that really tough stuff running through it. So I just cut it out after it was done. Once I have a solution to that I'll let you know.
Anyway I cut along the fat patterns until the roast has pretty much unrolled. Then you can trim some of the fat and any gristle you see as long as you don't cut the roast into pieces.
Next go horizontally across the meat to basically butterfly it. Be careful that you don't go all the way through.
Now thinly slice the habaneros and be careful to wash your hands after handling them.
Also with a stout knife, smash the garlic flat. You can do this with the skin on and the peel will come right off.
Whack! Press scrape place.
So the inside of the beef should look nicely covered in all the stuff. Then you'll want to roll it all up. Like a so.
Ok now that the hard part is over crush up some pepper. Grab some kosher salt and rub the outside of the meat. You gotta love a good crust.
Or until internal temp reaches 245
After the timer beeps.
Take it out.
When you unwrap there will be a bunch of jus.
DO NOT THROW AWAY.
Pour it over the beef right before you serve over crusty baguette bread.
Slice it thin.
Scarf it down.