Beer And Sriracha Marinated Beef Skewers With Green Chile Sauce

• Beer and Sriracha Marinated Flank Steak
• 3 cloves garlic, minced
• 1/2 cup dark beer or stout
• 1/4 cup freshly squeezed lime juice
• 2 tablespoons sriracha or hot sauce
• 2 tablespoons dark brown sugar
• 1 tablespoon olive oil
• 2 teaspoons ground cumin
• 2 teaspoons chipotle chile powder
• 2 teaspoons paprika
• 2 teaspoons salt
• 2 pounds flank steak, cut against the grain in 1 inch strips
• Bamboo skewers, pre-soaked
• Spicy Green Chile Sauce (Zhoug)
• 1 poblano pepper, stemmed, coarsely chopped
• 1-2 jalapeno peppers, stemmed coarsely chopped
• 1 green serrano pepper, stemmed, coarsely chopped
• 2 garlic cloves
• 1 cup cilantro sprigs
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt
• Extra-virgin olive oil

1. Whisk all of the marinade ingredients together in a small bowl. Place flank steak strips in a resealable plastic bag or glass container with a lid. Pour marinade over and turn to coat. Cover and refrigerate overnight.
2. 30 minutes before grilling remove steak from marinade; discard the marinade. Thread strips on pre-soaked bamboo skewers. Grill on barbecue to desired doneness. Serve with Spicy Green Chile Sauce.
3. Place peppers and garlic in bowl of a food processor. Pulse until finely chopped. Add cilantro, cumin and salt. Briefly pulse to combine. Transfer to a glass jar. Pour olive oil over to cover.
4. Note: When you make the zhoug, be sure to take a tiny taste of your peppers. If a pepper is too fiery for your taste, then carefully remove some or all of its membranes and seeds without letting them come in contact with your skin.

garlic, stout, freshly squeezed lime juice, sriracha, brown sugar, olive oil, ground cumin, chile powder, paprika, salt, flank steak, skewers, zhoug, pepper, peppers, green serrano pepper, garlic, cilantro sprigs, ground cumin, salt, extravirgin olive oil

Taken from food52.com/recipes/13451-beer-and-sriracha-marinated-beef-skewers-with-green-chile-sauce (may not work)