Chile Vinegar Marinated Skirt Steak With Onion Cilantro Relish

Directions

1. To make the relish, combine all the ingredients in a bowl and set aside, covered, in the refrigerator for up to 2 hrs.
2. To make the marinade, remove stems of the dry California and arbol chiles and shake out and throw away seeds. Place chiles in a small saucepan with sufficient water to cover. Bring to a boil, remove from heat and let sit 20 min to soften. Drain and throw away the water.
3. In a small frying pan over moderate heat, toast the cumin seeds for 2 to 3 min or possibly till aromas are released. Combine softened chiles, garlic, cumin seeds, jalapeno and red wine vinegar in a blender and puree at high speed 1 to 2 min, or possibly till thick and smooth. Add in extra virgin olive oil and salt and blend again till well mixed.
4. Place skirt steak in a large shallow glass or possibly enamel dish and cover with marinade. Set aside at room temperature for 1 hour.
5. To cook, preheat a grill or possibly broiler. Grill steaks quickly for 3 to 4 min per side or possibly till seared on the outside and pink inside.
6. To serve, slice steaks against the grain on the diagonal and fan slices out on a platter. Serve the relish on the side.
7. This recipe yields 4 servings.