Chile Vinegar Marinated Skirt Steak
From grizzlybear 15 years agoIngredients
- onion CILANTRO relish shopping list
- 1 small white onion -- peeled and minced shopping list
- 1 serrano chile, stemmed, seeded and minced shopping list
- 2 bunches cilantro leaves -- leaves only, chopped shopping list
- 1 teaspoon salt shopping list
- 1 lime -- juice of shopping list
- marinade shopping list
- 1 tablespoon olive oil shopping list
- 4 dried pasilla chilies shopping list
- 4 arbol chilies shopping list
- 2 teaspoons cumin seeds shopping list
- 1 garlic clove -- minced shopping list
- 1 jalapeno chile, stemmed, seeded coarsely chopped shopping list
- 1/2 cup red wine vinegar shopping list
- 1/2 cup olive oil shopping list
- 1-1/2 teaspoons salt shopping list
- 2 pounds trimmed skirt steak shopping list
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.
People Who Like This Dish 5
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The Rating
Reviewed by 2 people-
grizz you are so funny a hot spicy skirt lmao
it sounds great too the recipe that is lol
tinkminitindel in THE HEART OF THE WINE COUNTRY loved it
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