Grilled Flank Steak Skewers with Spicy Green Chile Sauce

flank steaks tf

~ Flank Steak, Spicy Green Chiles, Beer and a Grill ~

If the weather is so hot that it feels like it’s shouting at you, then why not shout back with this spicy, peppery recipe for grilled flank steak? There is nothing soft-spoken about steak marinated in a fiery beer bath or its 3-chile dipping sauce. Sharp, fragrant and heady with stout, lime and sriracha, the marinade tenderizes the beef as it soaks overnight and soaks up the flavors and just enough spice without overwhelming. The sauce is inspired by Zhoug, a Yemeni condiment that’s a cross between chimichurri and harissa, which is a match made in heaven. Serve on skewers for fun party food and be sure to pass the beer and tequila for a bold and jazzy meal to beat the heat.

Grilled Flank Steak Skewers with Spicy Green Chile Sauce
Serves 4-6 as a main course

3 cloves garlic, minced
1/2 cup dark beer or stout
1/4 cup lime juice
2 tablespoons sriracha or hot sauce
2 tablespoons dark brown sugar
1 tablespoon olive oil
2 teaspoons cumin
2 teaspoons chipotle chili powder
2 teaspoons paprika
2 teaspoons salt
1 teaspoon freshly ground black pepper
2 pounds flank steak, cut against the grain in 1 inch strips

Whisk all of the marinade ingredients together in a small bowl. Place flank steak strips in a resealable plastic bag or glass container with a lid. Pour marinade over and turn to coat. Cover and refrigerate overnight.
Remove steak from marinade 30 minutes before grilling. Discard the marinade. Prepare grill for high heat. Thread strips on pre-soaked bamboo skewers. Grill over direct heat, turning once, 5-6 minutes each side for medium-rare. Serve with Spicy Green Chile Sauce (recipe below).

~
Spicy Green Chile Sauce (Zhoug)

Makes about 2 cups

1 poblano pepper, stemmed, coarsely chopped
1 jalapeno pepper, stemmed, coarsely chopped
1 green serrano pepper, stemmed, coarsely chopped
2 garlic cloves
1 cup cilantro sprigs
1/2 teaspoon ground cumin
1/2 teaspoon salt
Extra-virgin olive oil

Place peppers and garlic in the bowl of a food processor. Pulse until finely chopped. Add cilantro, cumin and salt. Briefly pulse to combine. Transfer to a glass jar. Pour olive oil over to cover. Store in refrigerator for up to 5 days. (The flavors and heat will diminish with time).

Note: When you make the zhoug, be sure to take a tiny taste of your peppers. If a pepper is too fiery for your taste, then carefully remove some or all of its membranes and seeds without coming in contact with your skin.

13 responses to “Grilled Flank Steak Skewers with Spicy Green Chile Sauce

  1. I want to shout back indeed! Looks just wonderful. Great photos.

  2. Very nice recipe, I grill flank steak once/week and always search for new ways to prepare it

    this will be my dinner on Friday! I’ll report back….

  3. Holy cow, that sauce looks SASSY!!!! My husband has been to Yemen and I’ll be that he ate a lot of that sauce since he never got sick there. The peppers would kill off all the bacteria.

  4. Flank steak is one of my favorite meats, and this green chile sauce sounds spectacular! Perfect for a warm, summer evening.

  5. This sounds great. I love skewering the flank steak in this manner. I can’t wait to make this recipe. Yet again, you are inspiring.

  6. What a toss-up! I have ChezSuzanne’s recipe lined up for Saturday – and now this – gosh, guess I will toss a coin and end up doing both for certain.

  7. I have never seen such a green chile sauce. That is so vibrant! This sounds like a great summer recipe.

  8. A cross between chimichurri and harissa, huh? I think I hear angels singing….- S

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  10. Heavenlychef@gmail.com

    This was a huge hit. Possible great new appetizer?

  11. Heavenlychef@gmail.com

    Gotta try

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  13. This was incredible and everyone asked for the recipe!!