Marinate the beef in the refrigerator for 1 hour.
- 1 beef skirt steak
- 8 small fresh tomatillos
- 2 large fresh Anaheim peppers
- 1 medium red onion
- 2 tablespoons olive oil
- Salt and papper
- Red Pepper-Mango Salsa or Chipotle Cream
- 1/4 cup fresh lime juice
- 1 tablespoon chopped chipotle peppers in adobo sauce
- 2 cloves garlic
- 1 1/2 teaspoons ground cumin
Cut beefsteak crosswise into 3 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 1 hour.
Soak 12 nine-inch bamboo skewers in water 1 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 (2 skewers per piece).
Place beef on grill over medium, ash-covered coals. Grill, uncovered, 10 to 13 minutes for medium-rare to medium doneness, turning occasionally. Place vegetable skewers on grill 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, as desired.
Makes 6 servings.