When cutting the skirt steak, remember to cut against the grain to ensure tender results. When making the sauce, be sure to taste a small piece of the jalapeño and the poblano to check their heat. If they are too hot, adjust the quantities to taste and remove the ribs for less heat.
Instructions
- Whisk the marinade ingredients.
- Cut the steak crosswise into four equal pieces. Then cut each piece lengthwise in half (against the grain). Place the steak pieces in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for 4 to 6 hours, turning occasionally.
- If using bamboo skewers, soak them in water for at least 30 minutes.
- Prepare the grill for direct cooking over medium heat (350° to 450°F).
- Prepare the grill for cooking over medium heat (400°F) .
- Prepare the grill for direct cooking over medium heat (350° to 450°F) .
- Grill the bell pepper over direct medium heat, with the lid closed, until blackened and blistered all over, 10 to 12 minutes, turning occasionally. Put the pepper in a bowl and cover with plastic wrap to trap the steam. Let stand for about 10 minutes. Remove the pepper from the bowl and peel away and discard the charred skin. Cut off and discard the stem and seeds, and then roughly chop the pepper. Place the pepper and the garlic in a food processor and pulse until finely chopped. Add the remaining sauce ingredients and process to a chunky paste. Transfer to a bowl. Stir the sauce just before serving.
- Grill the bell pepper over medium heat, with the lid closed, until blackened and blistered all over, 10 to 12 minutes, turning occasionally. Put the pepper in a bowl and cover with plastic wrap to trap the steam. Let stand for about 10 minutes. Remove the pepper from the bowl and peel away and discard the charred skin. Cut off and discard the stem and seeds, and then roughly chop the pepper. Place the pepper and the garlic in a food processor and pulse until finely chopped. Add the remaining sauce ingredients and process to a chunky paste. Transfer to a bowl. Stir the sauce just before serving.
- Increase the temperature of the grill to high heat (450° to 550°F).
- Increase the temperature of the grill to high heat (500°F) .
- Increase the temperature of the grill to high heat (450° to 550°F) .
- Remove the steak from the bag and discard the marinade. Thread the steak pieces onto skewers.
- Grill the skewers over direct high heat, with the lid closed, until cooked to your desired doneness, 4 to 6 minutes for medium rare, turning once. Remove from the grill and serve warm with the sauce.
- Grill the skewers over high heat, with the lid closed, until cooked to your desired doneness, 4 to 6 minutes for medium rare, turning once. Remove from the grill and serve warm with the sauce.
Marinade
Sauce
Special Equipment
- 8 metal or bamboo skewers
Take your grill anywhere
Fire up your grill
