- 2 pounds flank steak, cut against the grain in 1 inch strips
- 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
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.