Chile Vinegar Marinated Skirt Steak with Onion Cilantro Relish

1. 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. 2

   To make the marinade, remove stems of the dried California and arbol chiles and shake out and discard seeds.

3. 3

   Place chiles in a small saucepan with enough water to cover.

4. 4

   Bring to a boil, remove from heat and let sit 20 minutes to soften.

5. 5

   Drain and discard the water.

6. 6

   In a small frying pan over moderate heat, toast the cumin seeds for 2 to 3 minutes or until aromas are released.

7. 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. 8

   Add olive oil and salt and blend again until well mixed.

9. 9

   Place skirt steak in a large shallow glass or enamel dish and cover with marinade.

10. 10

    Set aside at room temperature for 1 hour.

11. 11

    To cook, preheat a grill or broiler.

12. 12

    Grill steaks quickly for 3 to 4 minutes per side or until seared on the outside and pink inside.

13. 13

    To serve, slice steaks against the grain on the diagonal and fan slices out on a platter.

14. 14

    Serve the relish on the side.

* Per serving · 4 servings · Values may vary.