Beer and Sriracha Flank Steak Skewers with Green Chile Sauce

steakmag March 21, 2015 Comments Off on Beer and Sriracha Flank Steak Skewers with Green Chile Sauce
Beer and Sriracha Flank Steak Skewers with Green Chile Sauce


  • 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


  1. 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.
  2. 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.
  3. (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).
  4. 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.

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