Recipe courtesy of Mary Sue Milliken and Susan Feniger
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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 medium high 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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