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Name: Chile Vinegar Marinated Skirt Steak with Onion Cilantro Reli
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 1 Serrano chile; stemmed,; 1 sm White onion; peeled and; 4 Dried Pasilla chiles; 2 lb Trimmed skirt steak; 2 bn Cilantro leaves; leaves only; 4 Arbol chiles; 1 tb olive oil; 1 Jalapeno chile; stemmed,; 1 1/2 ts Salt; 1/2 c Red wine vinegar; 1/2 c olive oil; 1 Lime ; Juice of; 2 ts Cumin seeds; 1 Garlic minced; 1 ts Salt

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INGREDIENTS

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

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 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

NOTES

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Chile Vinegar Marinated Skirt Steak with Onion Cilantro Reli

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

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

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Nutrition

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Serving Size: 1 Serving (1226g)
Recipe Makes: 1 Servings

Calories: 469
Calories from Fat: 326 (70%)

Amt Per Serving		% DV

	Total Fat 36.3g	48 %
	Saturated Fat 4.4g	22 %
	Monounsaturated Fat 22.9g
	Polyunsanturated Fat 3.5g
Cholesterol 0mg		0 %
Sodium 58.8mg		2 %
Potassium 991.4mg		26 %
Total Carbohydrate 27.5g		8 %
	Dietary Fiber 12g	48 %
	Sugars, other 15.5g
Protein 6.1g		9 %
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Calories per serving: 469

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