chili-lime-cumin beef skirt steak skewers

1 beef skirt steak (1 1/2 pounds)
8 small fresh tomatillos, papery skins removed
2 large fresh Anaheim peppers, seeded, cut into 2-inch pieces
1 medium red onion, cut into 12 wedges
2 tablespoons olive oil
Salt and pepper
Red Pepper-Mango Salsa or Chipotle Cream (recipes follow)

Marinade:

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

Cut beefsteak crosswise into 3 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 1 hour. Soak 12 nine-inch bamboo skewers in water 1 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 (2 skewers per piece). Place beef on grill over medium, ash-covered coals. Grill, uncovered, 10 to 13 minutes for medium-rare to medium doneness, turning occasionally. Place vegetable skewers on grill 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, as desired. Makes 6 servings.

Red Pepper-Mango Salsa
2 fresh mangoes, peeled, diced
1 red bell pepper, diced (1/4-inch)
1 jalapeno pepper, seeded, minced
2 tablespoons fresh lime juice
1/4 teaspoon salt

Combine all ingredients in medium bowl. Makes about 2 cups.

Chipotle Cream
1 1/2 cups dairy sour cream
3 tablespoons chopped fresh cilantro
1 tablespoon adobo sauce from canned chipotle peppers in adobo sauce

Combine all ingredients in small bowl. Cover and refrigerate until serving time. Makes about 1 1/2 cups.