Pasilla peppers star in this flavourful marinade. These grilled cubes of beefy goodness will be the highlight of your next grill out!
Author
Certified Angus Beef Test Kitchen
Keywords
marinade, how to make, how to cook, grill, recipe, best, steak skewers
Remove the stems and seeds from the peppers, then tear them into small pieces. Briefly toast in a saucepan for about 30 seconds, then add 250 ml (1 cup) water. Bring to a boil, cover, and remove from heat. Steep for 15 minutes.
In a small mixing bowl, combine salt, black pepper, oregano, rosemary and red wine vinegar; whisk to combine.
Add the steeped chilies and 125 ml (1/2 cup) of the steeping water to a blender. Add 6 cloves garlic and blend on high until a smooth paste forms (add more steeping water as needed). Add the puree to the marinade and whisk to combine.
Combine cubed steak with marinade; refrigerate at least 3 hours and up to overnight.
Preheat the grill and skewer the beef, using about 4 pieces per skewer. Grill over medium-high heat for 2 to 3 minutes per side, turning the skewers 3 times. Remove from heat when the beef reaches an internal temperature of 54 °C (160 °F) for medium-rare.