Chile vinegar marinated skirt steak with onion cilantro reli

Yield: 1 Servings

Measure Ingredient
1 small White onion; peeled and minced
1 Serrano chile; stemmed, seeded and minced
2 bunches Cilantro leaves; leaves only chopped
1 teaspoon Salt
1 Lime ; Juice of
1 tablespoon Olive oil
4 Dried Pasilla chiles
4 Arbol chiles
2 teaspoons Cumin seeds
1 Garlic clove; minced
1 Jalapeno chile; stemmed, seeded and coarsely chopped
½ cup Red wine vinegar
½ cup Olive oil
1½ teaspoon Salt
2 pounds Trimmed skirt steak

ONION CILANTRO RELISH

TOO HOT TAMALES SHOW #TH6176

To make the relish, combine all the ingredients in a bowl and set aside, covered, in the refrigerator for up to 2 hours.

To make the marinade, remove stems of the dried California and arbol chiles and shake out and discard seeds. Place chiles in a small saucepan with enough water to cover. Bring to a boil, remove from heat and let sit 20 minutes to soften. Drain and discard the water.

In a small frying pan over moderate heat, toast the cumin seeds for 2 to 3 minutes or until aromas are released. Combine softened chiles, garlic, cumin seeds, jalapeno and red wine vinegar in a blender and puree at high speed 1 to 2 minutes, or until thick and smooth. Add olive oil and salt and blend again until well mixed.

Place skirt steak in a large shallow glass or enamel dish and cover with marinade. Set aside at room temperature for 1 hour. To cook, preheat a grill or broiler. Grill steaks quickly for 3 to 4 minutes per side or until seared on the outside and pink inside. To serve, slice steaks against the grain on the diagonal and fan slices out on a platter. Serve the relish on the side.

Yield: 4 servings

Posted to bbq-digest by wight@... on Feb 17, 1998

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