How to make it

  • 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 pasilla 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.

Reviews & Comments 1

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    " It was excellent "
    minitindel ate it and said...
    grizz you are so funny a hot spicy skirt lmao

    it sounds great too the recipe that is lol

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