Recipe: Chili-Lime-Cumin Skirt Steak Skewers with Red Pepper-Mango Salsa or Chipotle Cream

Chili-Lime-Cumin Skirt Steak Skewers with Red Pepper-Mango Salsa or Chipotle Cream
Makes 6 servings

1 beef skirt steak (about 1-1/2 pounds)
8 small fresh tomatillos, papery skins removed
2 large fresh Anaheim peppers, seeded, cut into 2-inch pieces
1 medium red onion, cut into 12 wedges
2 tablespoons olive oil
salt and pepper, to taste
Red Pepper-Mango Salsa or Chipotle Cream (recipes follow)
Marinade:
1/4 cup fresh lime juice
2 tablespoons olive oil
1 tablespoon chopped chipotle peppers and abodo sauce
2 cloves garlic, minced
1 1/2 teaspoons ground cumin

Cut beef steak 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 twelve 9-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 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 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, as desired.

Cook s Tip: Rinse sticky residue off tomatillos after removing papery skins.

Red Pepper-Mango Salsa
Makes about 2 cups

2 fresh mangoes, peeled, diced
1 red bell pepper, diced ( inch)
1 jalape o pepper, seeded, minced
2 tablespoons fresh lime juice
1/4 teaspoon salt

Combine all ingredients in a medium bowl.

Chipotle Cream
Makes about 1-1/2 cups

1 1/2 cups dairy sour cream
3 tablespoons chopped fresh cilantro
1 tablespoon adobo sauce from canned chipotles peppers in adobo sauce

Combine all ingredients in small bowl. Cover and refrigerate until serving time.

Source: Washington State Beef Commission