Beer-Marinated Skirt Steak Skewers with Green Chile Sauce
½ cup dark beer
2 tablespoons fresh lime juice
2 tablespoons packed dark brown sugar
1 tablespoon hot chili-garlic sauce, such as Sriracha
1 tablespoon Dijon mustard
1 tablespoon vegetable oil
2 teaspoons ground cumin
2 garlic cloves, minced or pushed through a press
1 teaspoon paprika
1 teaspoon kosher salt
1½ pound skirt steak, about ½ inch thick, trimmed of excess surface fat
1 large green bell pepper
2 garlic cloves
1 cup loosely packed fresh cilantro leaves and tender stems
1 jalapeño chile pepper, seeded and roughly chopped
½ medium poblano or pasilla chile pepper, seeded and roughly chopped
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lime juice
1 teaspoon kosher salt
½ teaspoon ground cumin
½ teaspoon freshly ground black pepper
8 metal or bamboo skewers
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).
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.
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.