Dry-roast the poblano chile at 400°F until completely charred. Remove. Allow to cool until able to handle. Once cooed, using a wet towel, remove blistered skin.
Place poblano chile in a blender. Add serrano chile, garlic, ginger, turmeric, coconut,basil, mint, chives, cilantro, lime leaves, and lemongrass. Pulse to chop. With the blender on, add 1 c oil. Puree. Add lime juice and season the green Sriracha with salt.
Spray the enamel baking pan with cooking spray. Season skirt steak with salt and pepper. Broil at 500°F for 3-4 min. for medium-rare. Serve steaks with green Sriracha.
