Chili Lime Cumin Beef Skirt Steak Skewers

1 beef skirt steak (about 1 1/2 lb.)

For the marinade:

1/4 C. fresh lime juice

2 T. olive oil

1 T. chopped chipotle peppers in adobo sauce

2 cloves garlic, minced

1 1/2 t. ground cumin

For the salsa:

2 fresh mangoes, peeled, diced

1 red bell pepper, diced

1 jalapeno pepper, seeded, minced

2 T. fresh lime juice

1/4 t. salt

For the skewers:

8 small fresh tomatillos, papery skins removed

2 large fresh Anaheim peppers, seeded, cut into 2-inch pieces

1 medium red onion, cut into 12 wedges

2 T. olive oil

Salt and pepper

Cut steak crosswise into three equal pieces. Combine marinade ingredients in small bowl. Place beef and marinade in resealable plastic bag; turn beef to coat. Close bag securely and marinate in refrigerator 1 hour.

Meanwhile, soak 12 9-inch bamboo skewers in water 1 hour. Prepare salsa by combining all salsa ingredients. Stir well and set aside. Combine tomatillos, Anaheim peppers and onion wedges in medium bowl. Drizzle with oil; toss to coat. Set aside.

Thread vegetables onto six skewers. Remove beef from marinade; discard marinade. Using two skewers per piece, insert remaining skewers into beef pieces in the same direction as the grain.

Grill beef over medium heat. Cook uncovered 10-13 minutes for medium-rare to medium doneness, turning occasionally. Place vegetable skewers on grid around beef. Grill uncovered 6-8 minutes or until tender, turning once.

Cut beef between skewers to make individual servings. Season beef and vegetables with salt and pepper as desired. Serve with mango salsa.

Makes 6 servings.

Note: Flank Steak can be substituted if you can't find skirt steak.