Chipotle-Rubbed Grilled Skirt Steak with Grill Roasted Bananas

Serves 4 as Entrée

4 ripe bananas, unpeeled

For the Rub:

¼ cup canned chipotle peppers, mashed or chopped

1 tablespoon minced garlic

2 tablespoons cumin seeds, toasted if you want, or 1 tablespoon ground cumin

½ cup roughly chopped fresh cilantro

¼ cup fresh lime juice (about 2 limes)

¼ cup peanut or vegetable oil

2 ½ pounds skirt steak

Salt and freshly cracked black pepper to taste

Build a hot fire in your grill with Natures Own Hardwood Charcoal. Place the bananas around the edge of the grill so they are not over the flames. The bananas will slowly roast as you prepare the rest of the dish. They are done when the skin is brown and they are soft to the touch, which should take 12 to 15 minutes.
Make the rub: In a medium bowl, combine all the ingredients and mix well.
Sprinkle the skirt steak with salt and pepper, rub generously with the rub, and grill over a hot fire for 3 to 4 minutes per side for medium rare. To check for doneness: Nick the steak and peek inside; if you like it more well done, simply continue to cook until it looks one degree less done than you like it.
Remove the steak from the grill and thinly slice it against the grain. Slice the bananas open so you can eat them right out of the skins and serve them along with the steak

This recipe was offered graciously Chris Schelinger from his book License to Grill, (Chris Schlesinger and John Willougbhy) on page 237.

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