Pasilla peppers star in this flavorful marinade. These grilled cubes of beefy goodness will be the highlight of your next grill out!
Author
Certified Angus Beef Test Kitchen
Cooking Methods
Grill.
Keywords
marinade, how to make, how to cook, grill, recipe, best, steak skewers
Remove stems and seeds from peppers then tear into small pieces. Briefly toast in a sauce pan for about 30 seconds, add 1 cup water. Bring to a boil, cover, remove from heat. Steep 15 minutes.
In a small mixing bowl combine salt, pepper, oregano, rosemary and red wine vinegar; whisk to combine.
Add steeped chilies and 1/2-cup of the steeping water to a blender. Add garlic, blend on high until smooth paste has formed (add more steeping water as needed). Add puree to marinade, whisk to combine.
Combine cubed steak with marinade; refrigerate at least 3 hours and up to overnight.
Preheat grill and skewer beef, about 4 pieces per skewer. Grill over medium-high heat 2 to 3 minutes per side, skewers should be turned 3 times. Remove from heat when beef reaches an internal temperature of 130° F for medium rare.