Grilled skirt steak with cactus relish
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Juice of 6 limes | ||
| 3 | Jalapeno chiles; seeded, minced | |
| 6 | Garlic cloves; minced | |
| ¼ | cup | Olive oil |
| 3 | pounds | Skirt steak; trimmed of excess |
| Fat; and cut into 6 serving pieces | ||
| 2 | teaspoons | Coarse salt |
| Cactus Relish; see * Note | ||
| Flour tortillas; warm for serving | ||
Directions
* Note: See the "Cactus Relish" recipe which is included in this collection.
Whisk together the lime juice, chiles, garlic and olive oil in a small bowl. Generously brush each piece of meat all over with the marinade and roll each piece up into a cylinder. Arrange the rolled steaks in a shallow nonreactive dish and pour on remaining marinade. Cover and marinate in the refrigerator 24 to 48 hours. About 30 minutes before cooking, remove the meat from the refrigerator. Unroll the steaks and sprinkle with salt. Heat the grill to very hot. Cook the steaks just until seared on both sides, 3 to 4 minutes per side for medium-rare. Transfer to a cutting board and slice across the grain into diagonal strips. Serve hot with Cactus Relish and warm flour tortillas. This recipe yields 6 servings.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-1E03 broadcast 01-15-1998) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
~or- MAD-SQUAD@...
04-09-1998
Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.