Chili-lime-cumin Beef Skirt Steak Skewers

Total Time: 33 mins Preparation Time: 20 mins Cook Time: 13 mins

Ingredients

• Servings: 3
• 1 beef skirt steak (about l-1 1/2 pounds)
• 8 small fresh tomatillos, papery skins removed (rinse sticky residue off tomatillos after removing papery skins)
• 2 large fresh anaheim chilies, seeded,cut into 2 inch pieces
• 1 medium red onion, cut into 12 wedges
• 2 tablespoons olive oil
• salt and pepper
• 1/4 cup fresh lime juice
• 2 tablespoons olive oil
• 1 tablespoon chopped chipotle chile in adobo
• 2 cloves garlic, minced
• 1 1/2 teaspoons ground cumin

Recipe

• 1 cut beef steak crosswise into three equal pieces.
• 2 combine marinade ingredients in small bowl.
• 3 place beef and marinade in food-safe plastic bag; turn beef to coat.
• 4 close bag securely and marinate in refrigerator for one hour.
• 5 soak twelve 9-inch bamboo skewers in water for one hour; drain.
• 6 meanwhile, combine tomatillos,anaheim peppers and onion wedges in medium bowl.
• 7 drizzle with oil; toss to coat.
• 8 set aside.
• 9 alternately thread vegetables evenly onto six skewers.
• 10 remove beef from marinade; discard marinade.
• 11 insert remaining skewers into beef pieces in the same direction as the grain (two skewers apiece).
• 12 place beef on grid over medium, ash-covered coals.
• 13 grill, uncovered, 10 to 13 minutes for medium-rare to medium doneness, turning occasionally.
• 14 place vegetable skewers on grid around beef.
• 15 grill uncovered, 6 to 8 minutes or until tender, turning once.
• 16 cut beef between skewers to make individual servings.
• 17 season beef and vegetable skewers with salt and pepper as desired.
• 18 serve with red pepper-mango salsa or chipotle cream.