Ingredients
- 3 large poblano chiles
- 2 serrano chiles, stemmed
- 3 large peeled garlic cloves, smashed
- 2 loose cups basil leaves
- 2 loose cups mint leaves
- 1½ cups snipped chives
- 1 cup shredded unsweetened coconut
- ½ cup chopped cilantro
- ½ cup thinly sliced fresh ginger
- ½ tsp ground turmeric
- 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 brushing
- ¼ cup plus 2 Tbsp fresh lime juice
- Kosher salt
- 5 lbs skirt steak, cut into 4-inch pieces
How to Make It
- 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, basil, mint, chives, coconut, cilantro, ginger turmeric, lime leaves, and lemongrass and pulse to chop. With the machine on, add 1 cup of oil and puree. Add the lime juice and season 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.
