Grilled Skirt Steak with Cactus Relish

  • 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
  • 1/4 cup olive oil
  • 1 cup fresh corn kernels (about 2 ears, or highquality canned or frozen)
  • 1 teaspoon coarse salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 cup prepared cactus paddles or nopales, pricklypear 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
  • Whisk together the lime juice, chiles, garlic and olive oil in a small bowl. Generously brush each piece of meat all over with the marinade and roll each piece up into a cylinder. Arrange the rolled steaks in a shallow nonreactive dish and pour on remaining marinade. Cover and marinate in the refrigerator 24 to 48 hours.

  • About 30 minutes before cooking, remove the meat from the refrigerator. Unroll the steaks and sprinkle with salt.

  • Heat the grill to very hot. Cook the steaks just until seared on both sides, 3 to 4 minutes per side for medium rare. Transfer to a cutting board and slice across the grain into diagonal strips. Serve hot with Cactus Relish and warm flour tortillas.

  • Heat olive oil in a medium skillet over mediumhigh heat. Saute the corn with the salt and pepper, about 5 minutes. Add nopales, tomatillos, and peppers and saute briefly to combine and warm slightly. Transfer to a large mixing bowl and set aside to cool.

  • Add cilantro, vinegar and scallions and stir well to combine. Let sit 20 to 30 minutes to blend the flavors.

  • Serve at room temperature. Relish can be stored, tightly covered, in the refrigerator up to 2 days.

  • Yield: about 3 cups

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