Beef Skewers With Garlic-Thyme Mojo

⅓ cup extra virgin olive oil
2 large garlic cloves, chopped
1 canned chipotle chile, pureed, or 1 dried chipotle chili, soaked in hot water, drained and minced
1 cup chopped cilantro leaves
1 tablespoon soy sauce
1 teaspoon honey
2 pounds boneless sirloin steak, 1 inch thick
1 teaspoon chopped fresh oregano
2 teaspoons chopped fresh thyme leaves
½ cup chicken stock
Juice of 1 lime
Salt and freshly ground black pepper
1 tablespoon cold unsalted butter

Nutritional Information
- Nutritional analysis per serving (4 servings)
  700 calories; 53 grams fat; 17 grams saturated fat; 0 grams trans fat; 27 grams monounsaturated fat; 3 grams polyunsaturated fat; 5 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 46 grams protein; 185 milligrams cholesterol; 385 milligrams sodium

4 to 6 servings

Soak 16 wooden skewers. Preheat grill.
Heat oil in a heavy saucepan. Reserve 1 teaspoon garlic; add rest to oil, and cook, stirring, until golden. Add chipotle puree, 3/4 cup cilantro, soy sauce and honey. Simmer 3 minutes. Remove from heat, transfer to medium-large bowl and let cool.
Trim steak of all fat. Cut in strips 1/2 inch thick and 3 inches long. Add to bowl and mix to coat. Marinate 15 minutes.
Combine remaining garlic with oregano, thyme, stock and lime juice in small saucepan, and simmer 5 minutes. Add remaining cilantro. Season with salt and pepper. Remove from heat.
Weave steak strips onto skewers. Grill about 3 minutes on each side, to desired degree of doneness. Arrange on platter. Whisk butter into sauce, serve with steak.

45 minutes