Chile Vinegar Marinated Skirt Steak with Onion Cilantro Relish

Total Time:
2 hr 40 min
2 hr
40 min

4 servings

  • 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
  • Juice of 1 lime
  • 1 tablespoon olive oil
  • 4 dried Pasilla chiles
  • 4 arbol chiles
  • 2 teaspoons cumin seeds
  • 1 garlic clove, minced
  • 1 jalapeno chile, stemmed, seeded and 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 chiles and shake out and discard seeds. Place chiles 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 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. 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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    This recipe is featured in:

    Great Grilled Mains