Grilled Skirt Steak with Cactus Relish Recipe

Name: Grilled Skirt Steak with Cactus Relish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Juice of 6 limes; 3 jalapeno chiles, seeded and minced; 6 garlic cloves, minced; 1/4 cup olive oil; 3 pounds skirt steak, trimmed of excess fat and cut into 6 serving pieces; 2 teaspoons coarse salt; 1/4 cup olive oil; 1 cup fresh corn kernels (about 2 ears, or highquality canned or frozen); 1 teaspoon coarse salt; 1/2 teaspoon freshly ground black pepper; 1 cup prepared cactus paddles or nopales, pricklypear cactus, rinsed and diced fine; 6 tomatillos, husked, washed and finely diced; 1 to Serrano chiles, stemmed, seeded and sliced; 1 bunch cilantro, leaves only, roughly chopped; 2 tablespoons red wine vinegar; 4 scallions, thinly sliced

Servings: persons

Juice of 6 limes
3 jalapeno chiles, seeded and minced
6 garlic cloves, minced
1/4 cup olive oil
3 pounds skirt steak, trimmed of excess fat and cut into 6 serving pieces
2 teaspoons coarse salt
1/4 cup olive oil
1 cup fresh corn kernels (about 2 ears, or highquality canned or frozen)
1 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper
1 cup prepared cactus paddles or nopales, pricklypear cactus, rinsed and diced fine
6 tomatillos, husked, washed and finely diced
1 to Serrano chiles, stemmed, seeded and sliced
1 bunch cilantro, leaves only, roughly chopped
2 tablespoons red wine vinegar
4 scallions, thinly sliced

1
Whisk together the lime juice, chiles, garlic and olive oil in a small bowl.
2
Generously brush each piece of meat all over with the marinade and roll each piece up into a cylinder.
3
Arrange the rolled steaks in a shallow nonreactive dish and pour on remaining marinade.
4
Cover and marinate in the refrigerator 24 to 48 hours.
5
About 30 minutes before cooking, remove the meat from the refrigerator.
6
Unroll the steaks and sprinkle with salt.
7
Heat the grill to very hot.
8
Cook the steaks just until seared on both sides, 3 to 4 minutes per side for medium rare.
9
Transfer to a cutting board and slice across the grain into diagonal strips.
10
Serve hot with Cactus Relish and warm flour tortillas.
11
Heat olive oil in a medium skillet over mediumhigh heat.
12
Saute the corn with the salt and pepper, about 5 minutes.
13
Add nopales, tomatillos, and peppers and saute briefly to combine and warm slightly.
14
Transfer to a large mixing bowl and set aside to cool.
15
Add cilantro, vinegar and scallions and stir well to combine.
16
Let sit 20 to 30 minutes to blend the flavors.
17
Serve at room temperature.
18
Relish can be stored, tightly covered, in the refrigerator up to 2 days.

1470

kcal

Calories

Fat

Carbs

100

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 16 ingredients. The key ingredients include: Juice of 6 limes, 3 jalapeno chiles, seeded and minced, 6 garlic cloves, minced, 1/4 cup olive oil, and more.

Yes, Grilled Skirt Steak with Cactus 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.

Grilled Skirt Steak with Cactus Relish

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