***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
Instructions:
TOO HOT TAMALES SHOW #TH6176 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 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. Yield: 4 servings Posted to BBQ List by Bill Wight
on Feb 17, 1998
