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Chile Vinegar Marinated Skirt Steak


1 small white onion; peeled and minced
1 serrano chile, stemmed, seeded and
2 bunches cilantro leaves; leaves only, chopped
1 teaspoon salt
1 lime; Juice of
1 tablespoon olive oil
4 dried pasilla chilies
4 arbol chilies
2 teaspoons cumin seeds
1 garlic clove; minced
1 jalapeno chile, stemmed, seeded
; coarsely chopped
1/2 cup red wine vinegar
1/2 cup olive oil
1 1/2 teaspoons salt
2 pounds trimmed skirt steak

TOO HOT TAMALES SHOW #TH6176 To make the relish, combine all the ingredients in a bowl and set aside, covered, in the refrigerator for up to 2 hours. To make the marinade, remove stems of the dried California and arbol chilies and shake out and discard seeds. Place chilies in a small saucepan with enough water to cover. Bring to a boil, remove from heat and let sit 20 minutes to soften. Drain and discard the water. In a small frying pan over moderate heat, toast the cumin seeds for 2 to 3 minutes or until aromas are released. Combine softened chilies, garlic, cumin seeds, jalapeno and red wine vinegar in a blender and puree at high speed 1 to 2 minutes, or until thick and smooth. Add olive oil and salt and blend again until well mixed. Place skirt steak in a large shallow glass or enamel dish and cover with marinade. Set aside at room temperature for 1 hour. To cook, preheat a grill or broiler. Grill steaks quickly for 3 to 4 minutes per side or until seared on the outside and pink inside. To serve, slice steaks against the grain on the diagonal and fan slices out on a platter. Serve the relish on the side. Yield: 4 servings Posted to BBQ List by Bill Wight on Feb 17, 1998 - - - - - - - - - - - - - - - - - -

Yield: 1 serving

Preparation Time: 0:00

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