Yield: 1 Servings
|1 small||White onion; peeled and minced|
|1||Serrano chile; stemmed, seeded and minced|
|2 bunches||Cilantro leaves; leaves only chopped|
|1||Lime ; Juice of|
|1 tablespoon||Olive oil|
|4||Dried Pasilla 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|
|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