Grilled Beef Skewers with Green Chile Sauce

Lean into the heat with these spicy grilled steak skewers:

When the weather is hot and shouty, then why not shout back with skewers of fiery meat? These steak skewers are not only cooked over a flame, they are bathed in a heady lime and garlic marinade that tenderizes and infuses the meat with bold flavor and kicking spice. And don’t stop there: Raise the flavor and heat bar further by serving the skewers with a feisty sauce inspired by Zhoug, a green herb condiment hailing from the Middle East. It’s a heat-spiked herbaceous blend that’s a cross between chimichurri and harissa – arguably a match made in heaven. You can keep the steaks in large pieces, or, better yet, cut into strips and thread on skewers for fun party food. Serve the sauce on the side, so the meat can be dabbed or generously swiped – leave it up to your heat threshold to dictate the amount. 

Skirt steak, flank steak, or hanger steak are great cuts that love a marinade, which helps to tenderize their natural toughness. When cutting the meat into strips, be sure to slice across the grain (the way that the muscle fibers are aligned). By doing this, you will cut up the muscle fibers which would otherwise increase chewiness. Grill the meat quickly over direct high heat for best results.

Grilled Skirt Steak Skewers with Green Chile Sauce

Active Time: 25 minutes
Total Time: 25 minutes plus 4 to 6 hours marinating time
Serves 4 to 6 as a main course

Marinade:
3 tablespoons fresh lime juice
2 garlic cloves, minced
2 tablespoons soy sauce or tamari
2 tablespoons dark brown sugar
1 tablespoon Sriracha
1 tablespoon olive oil
1 teaspoon cumin
1/2 teaspoon freshly ground black pepper

2 pounds skirt steak, cut against the grain in 1 inch strips

Sauce:
1 large poblano pepper, stemmed, coarsely chopped
1 large jalapeño pepper, stemmed, coarsely chopped
2 garlic cloves
1 cup (packed) cilantro sprigs
1 cup (packed) Italian parsley sprigs
1/2 cup (packed) mint leaves
Juice of 1 lime
1/4 teaspoon ground cumin
1/4 teaspoon salt
3 to 4 tablespoons extra-virgin olive oil

Prepare:
1. Whisk all of the marinade ingredients together in a small bowl. Place the steak strips in a resealable plastic bag or glass container with a lid. Pour the marinade over and turn to coat. Cover and refrigerate for 4 to 6 hours.

2. Make the sauce: Place the peppers and garlic in a food processor. Pulse until finely chopped. Add the cilantro, parsley, mint, lime juice, cumin, and salt and process to blend. With the machine running, add the oil, 1 tablespoon at a time, until the sauce is thick but pourable. Taste for seasoning, and add more salt if desired.

3. Remove steak from the refrigerator 30 minutes before grilling. Thread the strips on pre-soaked bamboo skewers and discard the marinade.

4. Prepare the grill for direct cooking over high heat. Grill the skewers over direct heat until charred and cooked to your desired doneness, 5 to 8 minutes depending on the thickness of the meat. Serve with
 the spicy green chile sauce.

Beer and Sriracha Flank Steak Skewers with Green Chile Sauce

Beer and Sriracha Flank Steak Skewers with Green Chile Sauce

flank steaks tf

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

I’m packing my bags and on my way to a Cook n Scribble writers’ retreat and Longhouse Food Revival at Tutka Bay Lodge and a short whirlwind trip sponsored by the Alaska Tourism Board. This is so exciting, I’d be pinching myself right now if I weren’t so busy looking for my bear bells. More to follow I promise! For now, keep cool and sated with these fiesty flank steak skewers from the TasteFood archives. They are sure to liven up any summer party.

Grilled Beer and Sriracha Flank Steak Skewers with Green Chile Sauce

When the weather is so hot 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 arguably 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.

Serves 4 to 6 as a main course

Marinade:
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

Green Chile Sauce:
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

Whisk all 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.

Make the sauce: Place the peppers and garlic in a food processor. Pulse until finely chopped. Add the cilantro, cumin and salt and 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 sauce, 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).

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 to 6 minutes each side for medium-rare. Serve with the spicy green chile sauce.

Grilled Flank Steak Skewers with Spicy Green Chile Sauce

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.