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Chile Vinegar Marinated Skirt Steak
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    Chile Vinegar Marinated Skirt Steak

    ONION CILANTRO RELISH:

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

    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 chilies and shake out and discard seeds. Place chilies 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 chilies, 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.

    From: Bill Wight, wight@odc.net
    Posted By: BBQ-List
    Post Date: Feb 17, 1998

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