Anonymous Tue May 23 19:37:36 2006

***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

TOO HOT TAMALES SHOW #TH6176 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 an

d 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 Posted to BBQ List by Bill Wight

on Feb 17, 1998