Beer and Sriracha Marinated Beef Skewers with Green Chile Sauce
Serves 4

  • 3 cloves garlic, minced
  • 1/2 cup Goose IPA
  • 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

For the beer and Sriracha-marinated flank steak:

Whisk all of the ingredients, except for the flank steak, together in a small bowl. Place the 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.

30 minutes before grilling, remove the steak from the marinade and discard the marinade. Thread strips onto pre-soaked bamboo skewers. Grill on barbecue to desired doneness. Serve with spicy green chile sauce (zhoug).

For the spicy green chile sauce (zhoug):

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.

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.