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.