Grilled Skirt Steak With Onion-Cilantro Relish

Ingredients

For the Marinade

• 4 dried anaheim chilies
• 4 dried arbol chili peppers
• 2 teaspoons cumin seeds
• 1 garlic clove, minced
• 1 fresh jalapeno pepper, stemmed, seeded and coarsely chopped
• 1/2 cup red wine vinegar
• 1/2 cup olive oil
• 1 1/2 teaspoons salt
• 1 lb trimmed skirt steak

For the Relish

• 1 small white onion, minced
• 1 fresh serrano chili pepper, stemmed, seeded and minced
• 1/2 cup coarsely chopped fresh cilantro
• 1 teaspoon salt
• 1 lime, juice of
• 1 tablespoon olive oil

Directions

1. 1

   To Marinate:.

2. 2

   Remove the stems from all the dried chilis, then shake out and discard the seeds. Place the chilis in a small saucepan with water just to cover. Bring to a boil, remove from the heat and let stand for 20 minutes to soften. Drain.

3. 3

   In a small, dry frying pan over medium heat, toast the cumin seeds until lightly browned and fragrant, 2 to 3 minutes. In a blender, combine the softened chilis, cumin seeds, garlic, jalapeno chili and red wine vinegar. Puree until thick and smooth, 1 to 2 minutes. Add the olive oil and salt and blend again until well mixed.

4. 4

   Place the skirt steak in a shallow non-aluminum dish and pour the marinade over it. Let marinade at room temperature for 1 hour.

5. 5

   Prepare a fire in a charcoal grill or preheat a broiler.

6. 6

   To prepare the Relish:.

7. 7

   In a small bowl, stir together the onion, Serrano chili, cilantro, salt, lime juice and olive oil. Set aside until you are ready to serve.

8. 8

   When the fir is hot or the broiler is ready, place the steak on the grill rack about 3 inches from the coals, or place in a broiler pan at the same distance from the heat source. Grill or broil, turning once, until seared on the outside but still pink in the center, 1 to 2 minutes per side.

9. 9

   To serve:.

10. 10

    Slice the steak across the grain and on the diagonal. Arrange the slices on a platter and serve with the relish on the side.