Chile Vinegar Marinated Skirt Steak With Onion Cilantro Relish
Serves: 5
Terry Wiza
1 January 1970
Based on User reviews:
53
Spice
44
Sweetness
47
Sourness
44
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1 small
White Onion (peeled and minced)1.5 tsps
Salt1 cup
Olive Oil2 tsps
Cumin Seed1 cup
Red Wine Vinegar910 g
Skirt Steak (trimmed)Directions:
1
To make the relish, combine all the ingredients in a bowl and set aside, covered, in the refrigerator for up to 2 hours
2
To make the marinade, remove stems of the dried California and arbol chiles and shake out and discard seeds
3
Place chiles in a small saucepan with enough water to cover
4
Bring to a boil, remove from heat and let sit 20 minutes to soften
5
Drain and discard the water
6
In a small frying pan over moderate heat, toast the cumin seeds for 2 to 3 minutes or until aromas are released
7
Combine softened chiles, 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
8
Add olive oil and salt and blend again until well mixed
9
Place skirt steak in a large shallow glass or enamel dish and cover with marinade
10
Set aside at room temperature for 1 hour
11
To cook, preheat a grill or broiler
12
Grill steaks quickly for 3 to 4 minutes per side or until seared on the outside and pink inside
13
To serve, slice steaks against the grain on the diagonal and fan slices out on a platter
14
Serve the relish on the side