Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Grilled Skirt Steak with Cactus Relish
- Level: Easy
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 294
- Total Fat
- 21
- Saturated Fat
- 6
- Carbohydrates
- 9
- Dietary Fiber
- 2
- Sugar
- 2
- Protein
- 21
- Cholesterol
- 63
- Sodium
- 426
Ingredients
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
Directions
- 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.
CACTUS RELISH
- 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