Chile Vinegar Marinated Skirt Steak with Onion Cilantro Reli

Chile Vinegar Marinated Skirt Steak with Onion Cilantro Reli Ingredients

ONION CILANTRO RELISH	4 Arbol chiles
1 sm White onion; peeled and	2 ts Cumin seeds
1 Serrano chile; stemmed,	1 Garlic clove; minced
2 bn Cilantro leaves; leaves only	1 Jalapeno chile; stemmed,
1 ts Salt	1/2 c Red wine vinegar
1 Lime ; Juice of	1/2 c Olive oil
1 tb Olive oil	1 1/2 ts Salt
4 Dried Pasilla chiles	2 lb Trimmed skirt steak

Instructions for Chile Vinegar Marinated Skirt Steak with Onion Cilantro Reli

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 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. Yield: 4 servings Posted to bbq-digest by wight@odc.net on Feb 17, 1998

Main Ingredient: OnionsCuisine: Uncategorized

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