Grilled Skirt Steak with Cactus Relish

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Juice of 6 limes

3 jalapeno chiles, seeded and minced

6 garlic cloves, minced

1/4 cup olive oil

3 pounds skirt steak, trimmed of excess fat and cut into 6 serving pieces

2 teaspoons coarse salt

CACTUS RELISH

1/4 cup olive oil

1 cup fresh corn kernels (about 2 ears, or high-quality canned or frozen)

1 teaspoon coarse salt

1/2 teaspoon freshly ground black pepper

1 cup prepared cactus paddles or nopales, prickly pear cactus, rinsed and diced fine

6 tomatillos, husked, washed and finely diced

1 to Serrano chiles, stemmed, seeded and sliced

1 bunch cilantro, leaves only, roughly chopped

2 tablespoons red wine vinegar

4 scallions, thinly sliced