Chile Vinegar Marinated Skirt Steak
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
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
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 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
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.