Chile Vinegar Marinated Skirt Steak with Onion Cilantro Relish Recipe

Name: Chile Vinegar Marinated Skirt Steak with Onion Cilantro Relish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 small white onion, peeled and minced; 1 serrano chile, stemmed, seeded and minced; 2 bunches cilantro leaves, leaves only chopped; 1 teaspoon salt; Juice of 1 lime; 1 tablespoon olive oil; 4 dried Pasilla chiles; 4 arbol chiles; 2 teaspoons cumin seeds; 1 garlic clove, minced; 1 jalapeno chile, stemmed, seeded and coarsely chopped; 1/2 cup red wine vinegar; 1/2 cup olive oil; 1 1/2 teaspoons salt; 2 pounds trimmed skirt steak

Servings: persons

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

1
To make the relish, combine all the ingredients in a bowl and set aside, covered, in the refrigerator for up to 2 hours.
2
To make the marinade, remove stems of the dried California and arbol chiles and shake out and discard seeds.
3
Place chiles in a small saucepan with enough water to cover.
4
Bring to a boil, remove from heat and let sit 20 minutes to soften.
5
Drain and discard the water.
6
In a small frying pan over moderate heat, toast the cumin seeds for 2 to 3 minutes or until aromas are released.
7
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.
8
Add olive oil and salt and blend again until well mixed.
9
Place skirt steak in a large shallow glass or enamel dish and cover with marinade.
10
Set aside at room temperature for 1 hour.
11
To cook, preheat a grill or broiler.
12
Grill steaks quickly for 3 to 4 minutes per side or until seared on the outside and pink inside.
13
To serve, slice steaks against the grain on the diagonal and fan slices out on a platter.
14
Serve the relish on the side.

983

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 small white onion, peeled and minced, 1 serrano chile, stemmed, seeded and minced, 2 bunches cilantro leaves, leaves only chopped, 1 teaspoon salt, and more.

Yes, Chile Vinegar Marinated Skirt Steak with Onion Cilantro Relish falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chile Vinegar Marinated Skirt Steak with Onion Cilantro Relish

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