1 beef skirt steak (about 1 1/2 lb.)
For the marinade:
1/4 C. fresh lime juice
2 T. olive oil
1 T. chopped chipotle peppers in adobo sauce
2 cloves garlic, minced
1 1/2 t. ground cumin
For the salsa:
2 fresh mangoes, peeled, diced
1 red bell pepper, diced
1 jalapeno pepper, seeded, minced
2 T. fresh lime juice
1/4 t. salt
For the skewers:
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 T. olive oil
Salt and pepper
Cut steak crosswise into three equal pieces. Combine marinade ingredients in small bowl. Place beef and marinade in resealable plastic bag; turn beef to coat. Close bag securely and marinate in refrigerator 1 hour.
Meanwhile, soak 12 9-inch bamboo skewers in water 1 hour. Prepare salsa by combining all salsa ingredients. Stir well and set aside. Combine tomatillos, Anaheim peppers and onion wedges in medium bowl. Drizzle with oil; toss to coat. Set aside.
Thread vegetables onto six skewers. Remove beef from marinade; discard marinade. Using two skewers per piece, insert remaining skewers into beef pieces in the same direction as the grain.
Grill beef over medium heat. Cook uncovered 10-13 minutes for medium-rare to medium doneness, turning occasionally. Place vegetable skewers on grid around beef. Grill uncovered 6-8 minutes or until tender, turning once.
Cut beef between skewers to make individual servings. Season beef and vegetables with salt and pepper as desired. Serve with mango salsa.
Makes 6 servings.
Note: Flank Steak can be substituted if you can't find skirt steak.
