Grilled Skirt Steak With Onion-cilantro Relish

Total Time: 1 hr 55 mins Preparation Time: 25 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 4
• 4 dried anaheim chilies
• 4 dried arbol chili peppers
• 2 teaspoons cumin seeds
• 1 garlic clove, minced
• 1 fresh jalapeno pepper, stemmed, seeded and coarsely chopped
• 1/2 cup red wine vinegar
• 1/2 cup olive oil
• 1 1/2 teaspoons salt
• 1 lb trimmed skirt steak
• 1 small onion, minced
• 1 fresh serrano chili pepper, stemmed, seeded and minced
• 1/2 cup coarsely chopped fresh cilantro
• 1 teaspoon salt
• 1 lime, juice of
• 1 tablespoon olive oil

Recipe

• 1 to marinate:.
• 2 remove the stems from all the dried chilis, then shake out and discard the seeds. place the chilis in a small saucepan with water just to cover. bring to a boil, remove from the heat and let stand for 20 minutes to soften. drain.
• 3 in a small, dry frying pan over medium heat, toast the cumin seeds until lightly browned and fragrant, 2 to 3 minutes. in a blender, combine the softened chilis, cumin seeds, garlic, jalapeno chili and red wine vinegar. puree until thick and smooth, 1 to 2 minutes. add the olive oil and salt and blend again until well mixed.
• 4 place the skirt steak in a shallow non-aluminum dish and pour the marinade over it. let marinade at room temperature for 1 hour.
• 5 prepare a fire in a charcoal grill or preheat a broiler.
• 6 to prepare the relish:.
• 7 in a small bowl, stir together the onion, serrano chili, cilantro, salt, lime juice and olive oil. set aside until you are ready to serve.
• 8 when the fir is hot or the broiler is ready, place the steak on the grill rack about 3 inches from the coals, or place in a broiler pan at the same distance from the heat source. grill or broil, turning once, until seared on the outside but still pink in the center, 1 to 2 minutes per side.
• 9 to serve:.
• 10 slice the steak across the grain and on the diagonal. arrange the slices on a platter and serve with the relish on the side.