Chili-Lime-Cumin Beef Skirt Steak Skewers |
|
 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
|
This skirt steak uses a lively marinate of lime juice, garlic, chipotle pepper and cumin. Serve with Red Pepper-Mango Salsa Red Pepper-Mango Salsa or Chipotle Cream Chipotle Cream. Ingredients:
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 |
Directions:
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.
|
|