CHILE MARINATED SKIRT STEAK W/ ONION RELISH
Serves: 4
SOURCE TOO HOT TAMALES SHOW #TH6168
Onion Cilantro Relish:
1 Small white onion – peel/mince
1 serran chile – stemmed
– seeded and minced
2 Bunche cilantro leaves
– leaves only chopped
1 Teaspo salt
1 Tables olive oil
4 dried Pasilla chiles
4 arbol chiles
2 Teaspo cumin seeds
1 garlic clove – minced
1 jalape chile – stemmed
– seeded and coarsely chopped
1/2 Cup red wine vinegar
1/2 Cup olive oil
1 1/2 Teaspo salt
2 Pounds trimmed skirt steak
CHILE VINEGAR MARINATED SKIRT STEAK WITH ONION CILANTRO
RELISH
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. 4 servings