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.