Chili-Lime-Cumin Beef Skirt Steak Skewers - cooking recipe

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
Marinade
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

Preparation

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 (two skewers apiece).
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 with Red Pepper-Mango Salsa or Chipotle Cream.