GRILLED COLEMAN SKIRT STEAK WITH ONION RELISH

Ingredients

• 1 pound trimmed Coleman Natural Beef Skirt Steak

For Marinade

• 4 dried Anaheim chili peppers
• 4 dried arbol chili peppers
• 2 teaspoons cumin seeds
• 1 clove garlic, minced
• 1 fresh jalapeno chili pepper, stemmed, seeded and coarsely chopped
• 1/2 cup red wine vinegar
• 1/2 cup olive oil
• 1 1/2 teaspoons salt
• 3 Tablespoons extra virgin Olive Oil
• 2 teaspoons kosher or other coarse salt
• 1 teaspoon Ground Black Pepper
• 1 Tablespoon minced garlic

For 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
• Juice of 1 lime
• 1 tablespoon olive oil

Directions

TO MARINATE: Remove the stems from all the dried chilies, then discard the seeds. Place the chilies in a small saucepan with enough water 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, 2-3 minutes. In a blender, combine the softened chilies, cumin seeds, garlic, jalapeno chili and red wine vinegar. Puree until thick and smooth, 1-2 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 marinate at room temperature for 1 hour.

Preheat Grill.

FOR 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 fire 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, 1-2 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.

Nutrition Facts
Serves 4 - Facts per Serving