Ingredients

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

Instructions

1. To make the relish, combine all the ingredients in a bowl and set aside, covered, in the refrigerator for up to 2 hours.
2. To make the marinade, remove stems of the dried California and arbol chiles and shake out and discard seeds. Place chiles 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.
3. In a small frying pan over moderate heat, toast the cumin seeds for 2 to 3 minutes or until 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 minutes, or until thick and smooth. Add olive oil and salt and blend again until well mixed.
4. 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.