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Beer-Marinated Skirt Steak Skewers with Green Chile Sauce

Recipe From from Weber’s New Real Grilling™ by Jamie Purviance

Difficulty: easy
Fuel Type:
  • People

    Serves 4

  • Prep Time

    40 min.

  • Marinating Time

    4 to 6 h

  • Grilling Time

    14 to 18 min.

Ingredients
Instructions

the Ingredients

Nrg 3

Marinade

  • Completed step ½ cup dark beer
  • Completed step 2 tablespoons fresh lime juice
  • Completed step 2 tablespoons packed dark brown sugar
  • Completed step 1 tablespoon hot chili-garlic sauce, such as Sriracha
  • Completed step 1 tablespoon Dijon mustard
  • Completed step 1 tablespoon vegetable oil
  • Completed step 2 teaspoons ground cumin
  • Completed step 2 garlic cloves, minced or pushed through a press
  • Completed step 1 teaspoon paprika
  • Completed step 1 teaspoon kosher salt
  • Completed step 1½ pound skirt steak, about ½ inch thick, trimmed of excess surface fat

Sauce

  • Completed step 1 large green bell pepper
  • Completed step 2 garlic cloves
  • Completed step 1 cup loosely packed fresh cilantro leaves and tender stems
  • Completed step 1 jalapeño chile pepper, seeded and roughly chopped
  • Completed step ½ medium poblano or pasilla chile pepper, seeded and roughly chopped
  • Completed step 2 tablespoons extra-virgin olive oil
  • Completed step 1 tablespoon fresh lime juice
  • Completed step 1 teaspoon kosher salt
  • Completed step ½ teaspoon ground cumin
  • Completed step ½ teaspoon freshly ground black pepper

Special Equipment

  • 8 metal or bamboo skewers

Instructions

  • Whisk the marinade ingredients.
  • Cut the steak crosswise into four equal pieces. Then cut each piece lengthwise in half (against the grain). Place the steak pieces in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for 4 to 6 hours, turning occasionally.
  • If using bamboo skewers, soak them in water for at least 30 minutes.
  • Prepare the grill for direct cooking over medium heat (350° to 450°F).
  • Grill the bell pepper over direct medium heat, with the lid closed, until blackened and blistered all over, 10 to 12 minutes, turning occasionally. Put the pepper in a bowl and cover with plastic wrap to trap the steam. Let 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. Place the pepper and the garlic in a food processor and pulse until finely chopped. Add the remaining sauce ingredients and process to a chunky paste. Transfer to a bowl. Stir the sauce just before serving.
    Grill the bell pepper over medium heat, with the lid closed, until blackened and blistered all over, 10 to 12 minutes, turning occasionally. Put the pepper in a bowl and cover with plastic wrap to trap the steam. Let 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. Place the pepper and the garlic in a food processor and pulse until finely chopped. Add the remaining sauce ingredients and process to a chunky paste. Transfer to a bowl. Stir the sauce just before serving.
  • Increase the temperature of the grill to high heat (450° to 550°F).
  • Remove the steak from the bag and discard the marinade. Thread the steak pieces onto skewers.
  • Grill the skewers over direct high heat, with the lid closed, until cooked to your desired doneness, 4 to 6 minutes for medium rare, turning once. Remove from the grill and serve warm with the sauce.
    Grill the skewers over high heat, with the lid closed, until cooked to your desired doneness, 4 to 6 minutes for medium rare, turning once. Remove from the grill and serve warm with the sauce.

Let's Gear Up

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