Chili-Lime-Cumin Beef Skirt Steak Skewers Recipe

Name: Chili-Lime-Cumin Beef Skirt Steak Skewers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 beef skirt steak (about l-1 1/2 pounds); 8 small fresh tomatillos, papery skins removed (rinse sticky residue off tomatillos after removing papery skins); 2 large fresh anaheim chilies, seeded,cut into 2 inch pieces; 1 medium red onion, cut into 12 wedges; 2 tablespoons olive oil; salt and pepper; Marinade; 1/4 cup fresh lime juice; 2 tablespoons olive oil; 1 tablespoon chopped chipotle chile in adobo; 2 cloves garlic, minced; 1 1/2 teaspoons ground cumin

Servings: persons

1 beef skirt steak (about l-1 1/2 pounds)
8 small fresh tomatillos, papery skins removed (rinse sticky residue off tomatillos after removing papery skins)
2 large fresh anaheim chilies, seeded,cut into 2 inch pieces
1 medium red onion, cut into 12 wedges
2 tablespoons olive oil
salt and pepper
Marinade
1/4 cup fresh lime juice
2 tablespoons olive oil
1 tablespoon chopped chipotle chile in adobo
2 cloves garlic, minced
1 1/2 teaspoons ground cumin

1
Cut beef steak crosswise into three equal pieces.
2
Combine marinade ingredients in small bowl.
3
Place beef and marinade in food-safe plastic bag; turn beef to coat.
4
Close bag securely and marinate in refrigerator for one hour.
5
Soak twelve 9-inch bamboo skewers in water for one hour; drain.
6
Meanwhile, combine tomatillos,Anaheim peppers and onion wedges in medium bowl.
7
Drizzle with oil; toss to coat.
8
Set aside.
9
Alternately thread vegetables evenly onto six skewers.
10
Remove beef from marinade; discard marinade.
11
Insert remaining skewers into beef pieces in the same direction as the grain (two skewers apiece).
12
Place beef on grid over medium, ash-covered coals.
13
Grill, uncovered, 10 to 13 minutes for medium-rare to medium doneness, turning occasionally.
14
Place vegetable skewers on grid around beef.
15
Grill uncovered, 6 to 8 minutes or until tender, turning once.
16
Cut beef between skewers to make individual servings.
17
Season beef and vegetable skewers with salt and pepper as desired.
18
Serve with Red Pepper-Mango Salsa or Chipotle Cream.

222

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 beef skirt steak (about l-1 1/2 pounds), 8 small fresh tomatillos, papery skins removed (rinse sticky residue off tomatillos after removing papery skins), 2 large fresh anaheim chilies, seeded,cut into 2 inch pieces, 1 medium red onion, cut into 12 wedges, and more.

Yes, Chili-Lime-Cumin Beef Skirt Steak Skewers falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chili-Lime-Cumin Beef Skirt Steak Skewers

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions