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WHITE ONION
SERRANO CHILE
CILANTRO LEAVES
SALT
LIME
***MARINADE***
OLIVE OIL
DRIED PASILLA CHILIES
ARBOL CHILIES
CUMIN SEEDS
GARLIC CLOVE
JALAPENO CHILE
RED WINE VINEGAR
OLIVE OIL
SALT
TRIMMED SKIRT STEAK
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
SERRANO CHILE
CILANTRO LEAVES
SALT
LIME
***MARINADE***
OLIVE OIL
DRIED PASILLA CHILIES
ARBOL CHILIES
CUMIN SEEDS
GARLIC CLOVE
JALAPENO CHILE
RED WINE VINEGAR
OLIVE OIL
SALT
TRIMMED SKIRT STEAK
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
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