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In a blender combine peanut butter, lime juice, chicken broth and ground ancho chile. Blend until smooth; set aside.
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Season skirt steak with salt and pepper; preheat grill or grill rack to medium-high heat.
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Grill 7-10 minutes on each side.
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Remove from grill, let meat rest for 5 minutes.
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Slice against the grain, place on platter and drizzle with salsa de cacahuate.
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Optional: Serve with salsa, guacamole, sliced onion, radishes, cilantro and wedges of lime