Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ***ONION CILANTRO RELISH***
   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
                        ***MARINADE***
   1      tablespoon    olive oil
   4                    dried pasilla chilies
   4                    arbol chilies
   2      teaspoons     cumin seeds
   1                    garlic clove -- minced
   1                    jalapeno chile, stemmed, seeded
                         -- coarsely chopped
     1/2  cup           red wine vinegar
     1/2  cup           olive oil
   1 1/2  teaspoons     salt
   2      pounds        trimmed skirt steak

Preparation:

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.