Chile Vinegar Marinated Skirt Steak

Recipe Ingredients

		Onion Cilantro Relish
1		White onion - peeled and minced (small)
1		Serrano chile, stemmed, seeded and minced
2		Cilantro leaves - leaves only, chopped
1 teaspoon	5ml	Salt
1		Lime - Juice of
		Marinade
1 tablespoon	15ml	Olive oil
4		Dried pasilla chilies
4		Arbol chilies
2 teaspoons	10ml	Cumin seeds
1		Garlic clove - minced
1		Jalapeno chile, stemmed, seeded coarsely chopped
1/2 cup	118ml	Red wine vinegar
1/2 cup	118ml	Olive oil
1 1/2 teaspoons	7.5ml	Salt
2 lbs	908g / 32oz	Trimmed skirt steak

Recipe Instructions

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 chilies and shake out and discard seeds. Place chilies 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 chilies, 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 List by Bill Wight <[email protected]> on Feb 17, 1998

Source:
Steve Hopkins

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