Ingredients:
---ONION CILANTRO RELISH--- |
1 small white onion -- peeled and minced |
1 medium serrano chile, stemmed, seeded and minced |
2 bunches cilantro leaves -- leaves only, chopped |
1 teaspoon salt |
1 medium lime -- Juice of |
---MARINADE--- |
1 tablespoon olive oil |
4 medium dried pasilla chilies |
4 medium arbol chilies |
2 teaspoons cumin seeds |
1 clove garlic clove -- minced |
1 medium 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 |
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Preparation / Directions:
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.
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