CHILE-LIME BEEF SKEWERS
- Skirt Steak, 8-10 oz
- 1/4 cup fresh lime juice
- 3 tablespoons canola oil or coconut oil
- 1 tablespoon soy sauce or coconut aminos
- 1 teaspoon ginger, fresh or ground
- 1/4 medium onion, minced
- 1 serrano chile, seeded & minced
- 1 teaspoon sugar
- 2 tablespoons fresh cilantro, minced
- 1 tablespoon fresh mint, minced
- 2 tablespoons scallions, minced
- 4-6 bamboo skewers
1. Soak bamboo skewers in water for 10-20 minutes. Meanwhile, mince onion, chile, cilantro, mint, & scallions finely.
2. In a small bowl, combine the lime juice, 2 tablespoons oil, soy sauce, ginger, onion, chile, sugar, & 2 tablespoons water.
3. Cut the steak crosswise into 1 inch segments & then cut the segments in 2 inch pieces.
4. Place the steak in a medium bowl. Stir the lime-soy sauce mixture & then add 3 tablespoons over the steak, set the sauce aside. Pour the remaining 1 tablespoon of oil over the steak & mix until the steak is well coated. Let marinate for 15-20 minutes.
5. With the remaining sauce add cilantro, mint, & 1 tablespoon scallions, mix well.
6. While the meat is marinating, prep the grill to medium-high heat. When meat is ready, thread 2-3 pieces of meat onto each skewer. Sprinkle with salt & pepper.
7. Place the skewers on the grill & cook as desired, about 3 minutes on each side for rare.
Plate Finished Product
8. Top with scallions & serve right away. Suggested sides are rice, lime sauce, and lime wedge.
STORY BEHIND THE DISH
I have used many different Asian fusion marinades & this mix of Asian & Mexican spices makes for a great party dish or week night meal. It is simple & delicious.
Feel free to add or subtract any herbs from this dish. Personally I don't like a lot of heat so I always remove the seeds from the chile & only use half a chile or one small chile. For Whole30 or paleo use coconut oil or avocado oil in place of canola oil and use coconut amino in place of soy sauce. Remove the sugar. If you want more spice leave seeds in or add some cayenne pepper to the mix. You can substitute the onions for shallots or the scallions for green onions, they all work well. I also added a little Thai peanut sauce to the plate.