| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | California | 1 | Servings | |
INGREDIENTS
| 1 | sm | White onion; peeled and minced |
| 1 | Serrano chile; stemmed, seeded and minced | |
| 2 | bn | Cilantro leaves; leaves only chopped |
| 1 | ts | Salt |
| 1 | Lime ; Juice of | |
| 1 | tb | Olive oil |
| 4 | Dried Pasilla chiles | |
| 4 | Arbol chiles | |
| 2 | ts | Cumin seeds |
| 1 | Garlic clove; minced | |
| 1 | Jalapeno chile; stemmed, seeded and coarsely chopped | |
| 1/2 | c | Red wine vinegar |
| 1/2 | c | Olive oil |
| 1 1/2 | ts | Salt |
| 2 | lb | Trimmed skirt steak |
INSTRUCTIONS
ONION CILANTRO RELISH 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 chiles and shake out and discard seeds. Place chiles 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 chiles, 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-digest by wight@odc.net on Feb 17, 1998
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