Recipe

Chile Vinegar Marinated Skirt Steak Recipe

	Grizzlybear / All my dishes 7 months, 3 weeks ago Oh yeah there is noyhing like a nice spicy and hot skirt for dinner......OH YEAH ;-)~~~~~~~~~~~~~~~~~ Prep:20m Cook:10m Servings:4	Grizzlybear
	steak

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Ingredients

ONION CILANTRO RELISH

1 small white onion -- peeled and minced

1 serrano chile, stemmed, seeded and minced

2 bunches cilantro leaves -- leaves only, chopped

1 teaspoon salt

1 lime -- Juice of

MARINADE

1 tablespoon olive oil

4 dried pasilla chilies

4 arbol chilies

2 teaspoons cumin seeds

1 garlic clove -- minced

1 jalapeno chile, stemmed, seeded coarsely chopped

1/2 cup red wine vinegar

1/2 cup olive oil

1-1/2 teaspoons salt

2 pounds trimmed skirt steak

Directions

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.

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