Chili Lime Cumin Beef Skirt Steak Skewers
This skirt steak uses a lively marinate of lime juice, garlic, chipotle pepper and cumin. Serve with red pepper-mango salsa recipe #69592 or chipotle cream recipe #69593.
Steps
Cut beef steak crosswise into three equal pieces.
Combine marinade ingredients in small bowl.
Place beef and marinade in food-safe plastic bag.
Turn beef to coat.
Close bag securely and marinate in refrigerator for one hour.
Soak twelve 9-inch bamboo skewers in water for one hour.
Drain.
Meanwhile , combine tomatillos , anaheim peppers and onion wedges in medium bowl.
Drizzle with oil.
Toss to coat.
Set aside.
Alternately thread vegetables evenly onto six skewers.
Remove beef from marinade.
Discard marinade.
Insert remaining skewers into beef pieces in the same direction as the grain.
Place beef on grid over medium , ash-covered coals.
Grill , uncovered , 10 to 13 minutes for medium-rare to medium doneness , turning occasionally.
Place vegetable skewers on grid around beef.
Grill uncovered , 6 to 8 minutes or until tender , turning once.
Cut beef between skewers to make individual servings.
Season beef and vegetable skewers with salt and pepper as desired.
Serve .
Ingredients
skirt steak, tomatillos, anaheim chilies, red onion, olive oil, salt and pepper, fresh lime juice, chipotle chile in adobo, garlic, ground cumin