Chile Vinegar Marinated Skirt Steak With Onion Cilantro Relish Food

GRILLED SKIRT STEAK WITH ONION-CILANTRO RELISH

Steps:

• To Marinate:.
• 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.
• 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.
• Place the skirt steak in a shallow non-aluminum dish and pour the marinade over it. Let marinade at room temperature for 1 hour.
• Prepare a fire in a charcoal grill or preheat a broiler.
• To prepare the Relish:.
• 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.
• 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.
• To serve:.
• Slice the steak across the grain and on the diagonal. Arrange the slices on a platter and serve with the relish on the side.

SKIRT STEAK WITH CILANTRO GARLIC SAUCE

Steps:

• Make sauce:
• Mince garlic and mash to a paste with salt. Transfer to a blender and add remaining sauce ingredients, then blend until smooth.
• Grill steak:
• Stir together cumin, salt, and pepper in a small bowl. Pat steak dry, then rub both sides of pieces with cumin mixture.
• Heat an oiled well-seasoned ridged grill pan over high heat until hot but not smoking, then grill steak in 2 batches, turning over occasionally, about 2 minutes per batch for thin pieces or 6 to 8 minutes per batch for thicker pieces (medium-rare). Serve steak drizzled with sauce.

SKIRT STEAK WITH RED CHILE CILANTRO CHIMICHURRI

Steps:

• In a food processor; combine cilantro,parsley,green onions,lime juice,garlic,vinegar, bay leaf,chile, 1/2 teaspoons salt and pepper; process until mixture is minced about 10 seconds,transfer to a bowl and add olive oil, let stand at room temp.for at least 1 hours.
• season steak with salt and pepper, place in a large resealable plastic bag, add about 1/3 cup of the chimichurri sauce from the processor, seal bag and refrigerate for a least 2 hours up to 4hrs.
• Preheat grill to medium heat.
• Remove the steak from the refrigerator and let it come to room temp for 30 min., brush the excess chimichurri sauce off the steak and set the steak over the hot grill.
• Cook for 6 min., rotate 45 degrees and cook another 6 minute Turn the steak over and continue to cook until steak is medium rare (about 6-8 min.).
• When the steak is cooked, lay it on a clean cutting board and allow to rest for 5-7 min before slicing across the grain into 2" wide strips.
• Serve with reserved chimichurri sauce.