Ingredients

1 beef skirt steak (about l-1 1/2 pounds)
8 small fresh tomatillo, papery skins removed (rinse sticky residue off tomatillos after removing papery skins)
2 large fresh anaheim chili, seeded,cut into 2 inch pieces
1 medium red onion, cut into 12 wedges
2 tablespoons olive oil
salt and pepper

Marinade

* 1/4 cup fresh lime juice
* 2 tablespoons olive oil
* 1 tablespoon chopped chipotle chile in adobo
* 2 cloves garlic, minced
* 1 1/2 teaspoons ground cumin

Directions

Cut beef steak crosswise into three equal pieces.Combine marinade ingredients in small bowl.Place beef and marinade in food-safe plastic bag; turn beef to coat.Close bag securely and marinate in refrigerator for one hour.Soak twelve 9-inch bamboo skewers in water for one hour; drain.Meanwhile, combine tomatillos,Anaheim peppers and onion wedges in medium bowl.Drizzle with oil; toss to coat,Set Aside.

Alternately thread vegetables evenly onto six skewers.Remove beef from marinade; discard marinade.Insert remaining skewers into beef pieces in the same direction as the grain (two skewers apiece).Place beef on grid over medium, ash-covered coals.Grill, uncovered, 10 to 13 minutes for medium-rare to medium doneness, turning occasionally.

Place vegetable skewers on grid around beef.Grill uncovered, 6 to 8 minutes or until tender, turning once.Cut beef between skewers to make individual servings.Season beef and vegetable skewers with salt and pepper as desired.Serve with Red Pepper-Mango Salsa or Chipotle Cream.