- 3 large poblano chiles
- 2 serrano chiles, stemmed
- 3 large peeled garlic cloves, smashed
- 1/2 cup thinly sliced fresh ginger
- One 1/2-inch piece fresh turmeric (see Note), sliced, or 1/2 teaspoon ground turmeric
- 1 cup shredded unsweetened coconut
- 2 loose cups basil leaves
- 2 loose cups mint leaves
- 1 1/2 cups snipped chives
- 1/2 cup chopped cilantro
- 4 kaffir lime leaves, shredded
- 1 lemongrass stalk—tender inner bulb, bottom 4 inches peeled and thinly sliced
- 1 cup canola oil, plus more for grilling
- 1/4 cup plus 2 tablespoons fresh lime juice
- Kosher salt
- 5 pounds skirt steak, cut into 4-inch pieces
How to make this recipe
- Roast the poblanos directly over a gas flame, turning, until charred and tender. Transfer to a bowl, cover with plastic wrap and let cool. Peel, core and seed the poblanos then transfer to a blender. Add the serranos, garlic, ginger, turmeric, coconut, basil, mint, chives, cilantro, lime leaves and lemongrass and pulse to chop. With the machine on, add the 1 cup of oil and puree. Add the lime juice and season the green Sriracha with salt.
- Light a grill. Brush the steaks with oil and season with salt. Oil the grill grates and grill the steaks in batches over high heat, turning once or twice, until the meat is lightly charred and medium-rare, 5 to 6 minutes. Transfer the steaks to a carving board and let rest for 5 minutes before slicing across the grain. Serve the steak with the green Sriracha.
The steak can be grilled earlier in the day and refrigerated. The green Sriracha can be refrigerated for up to 3 days.
Fresh turmeric is available at Indian markets and at many Whole Foods stores.
Berry-rich red from California.