* Exported from MasterCook *

GRILLED SKIRT STEAK & ONION WITH CILANTRO

Recipe By :
Serving Size : 4 Preparation Time :2:30
Categories : 5-10G Low Carb Meat Beef-Veal Steaks
Regional Australian Znew2001


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb trimmed skirt steak (beef) -- 454gr
- Chili Vinegar Marinade-
1 lg dried Anaheim chili peppers
1 lg dried Arbol chili peppers
2 tsp cumin seed
2 cl minced garlic
1 fresh jalapeņo chili pepper
stem, seed and coarsely chopped
1/2 cup red wine vinegar
1/2 cup olive oil
1 1/2 tsp salt
- Onion Cilantro Relish-
1/2 lg white onion -- minced
1 fresh serrano chili pepper
stem, seed and minced
1/2 cup coarsely chopped fresh cilantro
1 tsp kosher salt
1 tbsp lime juice
1 tbsp olive oil

To make the marinade, remove the stems from all the dried chilies, then shake out and discard the seeds. Place the chilies 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, 2-3 minutes. In a blender, combine the softened chilies, cumin seeds, garlic, jalapeņo chili and red wine vinegar.
Place the skirt steak in a shallow non-aluminum dish and pour the marinade over it. Let marinate at room temperature for 1 hour. Prepare a fire in a charcoal grill or preheat a gas grill. Just before placing the steak on the grill or on the broiler, make 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 grill is hot or the broiler is ready, place the steak on the grill rack about 3 inches above 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 centre, 1-2 minutes per side should be enough.
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. Serve with fresh tortillas and refried beans along with a cold one, of course. (.. I wonder what he means by that!..)
Yield: 4 servings












- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 600 Calories; 53g Fat (78.0% calories from fat); 23g Protein; 11g Carbohydrate; 2g Dietary Fiber; 76mg Cholesterol; 1346mg Sodium. Exchanges: 0 Grain(Starch); 3 Lean Meat; 1 Vegetable; 0 Fruit; 8 1/2 Fat; 0 Other Carbohydrates.

NOTES : The AUSSIE Low Carb Gourmet Tony Blakemore June. 2001
e-mail Tony@carb-lite.au.com
web site www.carb-lite.au.com
Over 2,500 Low Carb, LC Diabetic, LC Kosher Recipes






Nutr. Assoc. : 2169 0 349 4442 0 0 20103 0 0 0 0 0 4288 349 0 383 0 0 0