Chili-Lime-Cumin Beef Skirt Steak Skewers Kabobs

Ingredients

• 1 beef skirt steak (about 1-1/2 lbs.)
• 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 Tbsp. olive oil
• salt and pepper
• Red Pepper-Mango Salsa or Chipotle Cream

Marinade

• 1/4 cup fresh lime juice
• 2 Tbsp. olive oil
• 1 Tbsp. chopped chipotle peppers in adobo sauce
• 2 cloves garlic, minced
• 1-1/2 tsp. ground cumin

Instructions

Cut 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 6 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.

Suggestions

Rinse sticky residue off tomatillos after removing papery skins.

Nutritional Information

Nutrition info per serving: 279 calories; 21 g protein; 5 g carbohydrate; 19 g fat; 89 mg sodium; 49 mg cholesterol; 3.1 mg niacin; 0.3 mg vitamin B6; 3.0 mcg vitamin B12; 5.7 mg iron; 5.0 mg zinc.