Recipe courtesy of Mary Sue Milliken and Susan Feniger

Chile Vinegar Marinated Skirt Steak with Onion Cilantro Relish

Getting reviews...
  • Level: Easy
  • Total: 2 hr 40 min
  • Prep: 2 hr
  • Cook: 40 min
  • Yield: 4 servings

Ingredients

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. 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.
  3. 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.
  4. 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.