Marinated Skirt Steak Skewers with Green Chile Sauce

So for the sake of full disclosure, this recipe actually called for 1/2 cup dark beer in the marinade. But we didn't have any, so I used beef broth. I don't know how it could have been any better because this was so good and flavorful. Also, I don't think we'll mess with skewers the next time and just grill the steak without t. They are kind of a pain, and Brian burned his hand.





Marindade
1/2 cup beef broth (or dark beer)
2 tablespoons fresh lime juice
2 tablespoons packed dark brown sugar
1 tablespoon Sriracha
1 tablespoon Dijon mustard
1 tablespoon vegetable oil
2 teaspoons ground cumin
2 garlic cloves, minced
1 teaspoon paprika
1 teaspoon kosher salt
1 1/2 pound skirt steak, trimmed of excess surface fat

Sauce
1 large green bell pepper
2 garlic cloves
1 cup loosely packed cilantro leaves and tender stems
1 jalapeno pepper, seeded and roughly chopped
1/2 medium poblano pepper, seeded and roughly chopped
2 tablespoons extra virgin olive oil
1 tablespoon fresh lime juice
1 teaspoon kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon black pepper

1. Mix together all ingredients for marinade.

2. Cut the steak crosswise into four equal pieces. Then cut each piece lengthwise in half (against the grain). Place the pieces in a bag and pour the marinade over them. Press the air out and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerator for 4 to 6 hours, turning occasionally.

3. If using bamboo skewers, soak in water for at least 30 minutes.

4. Prepare the grill for direct cooking over medium heat (350 to 450 degrees).

5. Grill the bell pepper over direct medium heat, with the lid closed, until blackened and blistered all over (10 to 12 minutes), turning occasionally. Place it in a bowl and cover with plastic wrap to trap the steam. Let it stand for about 10 minutes. Remove the pepper from the bowl and peel away and discard the charred skin. Cut off and discard the stem and seeds, and then roughly chop the pepper.

6. Place the pepper and garlic in a food processor and pulse until finely chopped. Add the remaining ingredients and process to a chunky paste. Transfer to a bowl. Stir the sauce before serving.

7. Increase the temperature of the grill to high heat (450 to 550 degrees).

8. Grill the skewers over direct high heat, with the lid closed, until cooked to your desired doneness. Medium rare will be about 4 to 6 minutes. Turn the meat once.

Remove from grill and top with the sauce.