Beef Skewers With Garlic-Thyme Mojo

• 13 cup extra virgin olive oil
• 2 large garlic cloves, chopped
• 1 canned chipotle chile, pureed, or 1 dried chipotle chili, soaked in hot water, drained and minced
• 1 cup chopped cilantro leaves
• 1 tablespoon soy sauce
• 1 teaspoon honey
• 2 pounds boneless sirloin steak, 1 inch thick
• 1 teaspoon chopped fresh oregano
• 2 teaspoons chopped fresh thyme leaves
• 1/2 cup chicken stock
• Juice of 1 lime
• Salt and freshly ground black pepper
• 1 tablespoon cold unsalted butter

1. Soak 16 wooden skewers.
2. Preheat grill.
3. Heat oil in a heavy saucepan.
4. Reserve 1 teaspoon garlic; add rest to oil, and cook, stirring, until golden.
5. Add chipotle puree, 3/4 cup cilantro, soy sauce and honey.
6. Simmer 3 minutes.
7. Remove from heat, transfer to medium-large bowl and let cool.
8. Trim steak of all fat.
9. Cut in strips 1/2 inch thick and 3 inches long.
10. Add to bowl and mix to coat.
11. Marinate 15 minutes.
12. Combine remaining garlic with oregano, thyme, stock and lime juice in small saucepan, and simmer 5 minutes.
13. Add remaining cilantro.
14. Season with salt and pepper.
15. Remove from heat.
16. Weave steak strips onto skewers.
17. Grill about 3 minutes on each side, to desired degree of doneness.
18. Arrange on platter.
19. Whisk butter into sauce, serve with steak.

extra virgin olive oil, garlic, chipotle chile, cilantro, soy sauce, honey, boneless sirloin steak, fresh oregano, thyme, chicken stock, lime, salt, cold unsalted butter

Taken from cooking.nytimes.com/recipes/6286 (may not work)