Skirt Steak Burgers with Tomatillo-Corn Relish

Guillermo Pernot of Pasion in Philadelphia (an F&W Best New Chef 1998) learned the best way to cook beef burgers in his native Argentina. He uses freshly ground meat and grills it only until it is cooked to medium rare.

ACTIVE: 40 MIN

TOTAL TIME: 30 MIN

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Name: Skirt Steak Burgers with Tomatillo-Corn Relish
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Argentinian
Ingredients: 3 cups fresh corn kernels (from 5 ears); 5 tomatillos (3/4 pound), husked and finely chopped; 3 jalapenos seeded and finely chopped; 2 cups apple cider vinegar; 1 large onion finely chopped; 1 red bell pepper finely chopped; 1/2 cup sugar; 1 teaspoon yellow mustard seeds; 1 teaspoon celery seeds; 1/2 teaspoon coriander seeds; Salt; 3 pound skirt steak cut into 1/4-inch dice and chilled; Black pepper pepper; 3 ounce creamy blue cheese such as Cabrales; 6 sourdough rolls split and lightly toasted

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INGREDIENTS

3 cups fresh corn kernels ; (from 5 ears)
5 tomatillos ; (3/4 pound), husked and finely chopped
3 jalapenos ; seeded and finely chopped
2 cups apple cider vinegar
1 large onion ; finely chopped
1 red bell pepper ; finely chopped
1/2 cup sugar
1 teaspoon yellow mustard seeds
1 teaspoon celery seeds
1/2 teaspoon coriander seeds
Salt
3 pound skirt steak ; cut into 1/4-inch dice and chilled
Black pepper ; pepper
3 ounce creamy blue cheese ; such as Cabrales
6 sourdough rolls ; split and lightly toasted

INSTRUCTIONS

1.In a large saucepan, combine the corn, tomatillos, jalapenos, vinegar, onion, bell pepper, sugar and the mustard, celery and coriander seeds. Bring to a boil; simmer over moderate heat until thickened, 40 minutes. Let cool and season with salt.

2.Light a grill. Working in small batches, put a handful of diced skirt steak in a food processor and pulse about 4 times, until very finely chopped. Transfer to a bowl and repeat with the remaining skirt steak. Pat the mixture into 6 burgers.

3.Season the burgers with salt and pepper and grill over a hot fire until medium rare, 3 minutes per side. About 1 minute before the burgers are done, place the blue cheese neatly on top of them. Set a burger on the bottom half of each roll, spoon some relish onto each, close the sandwiches and serve.

NOTES

Make Ahead
The cooked and cooled tomatillo-corn relish can be refrigerated for up to 1 week.

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Skirt Steak Burgers with Tomatillo-Corn Relish

3 cups fresh corn kernels (from 5 ears)
5 tomatillos (3/4 pound), husked and finely chopped
3 jalapenos seeded and finely chopped
2 cups apple cider vinegar
1 large onion finely chopped
1 red bell pepper finely chopped
1/2 cup sugar
1 teaspoon yellow mustard seeds
1 teaspoon celery seeds
1/2 teaspoon coriander seeds
 Salt
3 pound skirt steak cut into 1/4-inch dice and chilled
 Black pepper pepper
3 ounce creamy blue cheese such as Cabrales
6 sourdough rolls split and lightly toasted

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Nutrition

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Serving Size: 1 Serving (860g)
Recipe Makes: 6 Servings

Calories: 1273
Calories from Fat: 69 (5%)

Amt Per Serving		% DV

	Total Fat 7.6g	10 %
	Saturated Fat 1.9g	9 %
	Monounsaturated Fat 1.6g
	Polyunsanturated Fat 3.2g
Cholesterol 0mg		0 %
Sodium 2198.4mg		76 %
Potassium 864.4mg		23 %
Total Carbohydrate 259.9g		76 %
	Dietary Fiber 11.8g	47 %
	Sugars, other 248.1g
Protein 42.8g		61 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1273

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