Puree all ingredients except steak in a blender or a food processor until smooth, Trim strip of fat(sometimes called fat cap) from meat. Cut fat into 1/4"-1/2" cubes; cut meat into approximatley bowl. Add marinade and toss to coat; cover and chill overnight.
Remove fat and meat from marinade, brushing off excess. Thread onto skewers, altering meat with fat, so that pieces are touching but not pressed tightly together (which would slow down cooking ). Leave at least 1" of space at the ends of skewers for easy turning. Discard marinade save excess fat for basting liquid.
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