Best 2 Chile Vinegar Marinated Skirt Steak With Onion Cilantro Relish Recipes

**Chile Vinegar Marinated Skirt Steak with Onion Cilantro Relish: A Flavorful Fusion of Latin American and Asian Cuisines**

Embark on a culinary journey that harmoniously blends the vibrant flavors of Latin America and Asia with this tantalizing dish of Chile Vinegar Marinated Skirt Steak accompanied by an Onion Cilantro Relish. This delectable entrée showcases the finest cuts of skirt steak, meticulously marinated in a tantalizing blend of tangy chile vinegar, savory soy sauce, and an aromatic symphony of spices. The result is a symphony of flavors that awakens the palate, leaving you craving more. Perfectly grilled to your desired doneness, the steak's charred exterior yields to a tender and juicy interior, infused with the essence of the marinade. Accompanying this masterpiece is an invigorating Onion Cilantro Relish, a harmonious blend of crisp onions, refreshing cilantro, and a hint of zesty lime juice. This vibrant condiment provides a refreshing contrast to the richness of the steak, elevating the dish to new heights of culinary excellence.

**Additional Recipes Featured in the Article:**

- **Chile Vinegar Marinade:**
This versatile marinade not only enhances the skirt steak but can also be used to transform other cuts of beef, pork, or chicken into flavorful grilled creations.

- **Onion Cilantro Relish:**
Beyond its role as a perfect accompaniment to skirt steak, this relish also shines as a vibrant topping for tacos, burritos, or grilled fish.

- **Grilled Vegetables:**
Discover how to elevate your grilling game with a medley of perfectly charred vegetables, seasoned with aromatic herbs and a hint of lemon zest.

- **Coconut Rice:**
Indulge in the creamy and fragrant delight of coconut rice, a comforting side dish that complements the bold flavors of the marinated steak.

Here are our top 2 tried and tested recipes!

GRILLED BEEF SKIRT STEAK WITH ONION MARINADE

Grilled Beef Skirt Steak With Onion Marinade image

This is one of those recipes that will make you look like an incredible cook for very little effort.

Provided by Greg Denton

Categories cookbooks Steak Beef Grill Summer Onion Dinner Wheat/Gluten-Free Sugar Conscious Paleo Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 4

Number Of Ingredients 11

Ingredients

For the onion marinade:
1/2 medium yellow onion, coarsely chopped
1 small garlic clove, peeled
1/4 cup plus 1 tablespoon extra-virgin olive oil
1 tablespoons water
For the skirt steak:
2 pounds skirt steak, silver skin trimmed away
1 teaspoon kosher salt
1⁄4 teaspoon freshly ground black pepper
Smoked sea salt, for finishing
Ox's Chimichurri, for serving (optional)

Steps:

Make the onion marinade:
Combine the onion, garlic, 1/4 cup of the oil, and water in a blender; blend until smooth. Put the skirt steak in a large resealable plastic bag or baking dish and pour in the onion mixture, coating both sides. Cover or wrap the meat well so the onion scent does not permeate your refrigerator; chill for at least 4 hours and up to 24 hours.
To make the skirt steak:
Prepare a grill to medium-high heat.
Remove the steak from the marinade and season both sides with the kosher salt and pepper. Transfer the meat to the grill and let cook until one side is well seared, 3 minutes. Flip and cook for 2 minutes more, for rare to medium-rare. At this point, remove the steak from the grill and let rest for 2 minutes to allow the carryover heat to give it a more even doneness. Finally, return the steak to the grill and cook for 1 minute more per side (this guarantees this thin cut of steak will be served hot). (Add another minute of cooking on the second side for medium doneness.) Remove the skirt steak from the grill and let rest 1 to 2 minutes before slicing and serving.
Cut each steak with the grain into three sections. Turn each piece to slice against the grain at a 45-degree angle. Slice into 1/4-inch pieces on a slight bias against the grain. You should get about 5 slices per cut piece, about 15 slices total. Transfer the meat to a warmed plate. Garnish with the remaining 1 tablespoon oil and smoked sea salt and serve with the chimichurri.

GRILLED SKIRT STEAK WITH ONION-CILANTRO RELISH

Grilled Skirt Steak With Onion-Cilantro Relish image

Spicy marinades are well suited to hearty cuts of meat like skirt steaks. Take care not to marinate the steak too long, though, or the meat will be tough and stringy. The marinade is excellent with pork, lamb or chicken, too. Serve with fresh tortillas and refried beans

Provided by Witch Doctor

Categories Steak

Time 1h55m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

4 dried anaheim chilies
4 dried arbol chili peppers
2 teaspoons cumin seeds
1 garlic clove, minced
1 fresh jalapeno pepper, stemmed, seeded and coarsely chopped
1/2 cup red wine vinegar
1/2 cup olive oil
1 1/2 teaspoons salt
1 lb trimmed skirt steak
1 small white onion, minced
1 fresh serrano chili pepper, stemmed, seeded and minced
1/2 cup coarsely chopped fresh cilantro
1 teaspoon salt
1 lime, juice of
1 tablespoon olive oil

Steps:

To Marinate:.
Remove the stems from all the dried chilis, then shake out and discard the seeds. Place the chilis 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 to 3 minutes. In a blender, combine the softened chilis, cumin seeds, garlic, jalapeno chili and red wine vinegar. Puree until thick and smooth, 1 to 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 marinade at room temperature for 1 hour.
Prepare a fire in a charcoal grill or preheat a broiler.
To prepare 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 fir 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 to 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.

Tips:

Choose a high-quality skirt steak: Look for a skirt steak that is well-marbled and has a deep red color. This will ensure that the steak is tender and flavorful.
Marinate the steak for at least 4 hours: This will allow the flavors of the marinade to penetrate the steak and make it more flavorful. You can marinate the steak for up to 24 hours if you have time.
Cook the steak over high heat: This will help to sear the steak and create a nice crust. Cook the steak for 3-4 minutes per side, or until it reaches your desired level of doneness.
Let the steak rest before slicing: This will allow the juices to redistribute throughout the steak and make it more tender. Let the steak rest for 5-10 minutes before slicing.
Serve the steak with your favorite sides: Some popular sides for skirt steak include grilled vegetables, roasted potatoes, or rice. You can also serve the steak with a chimichurri sauce or a salsa.

Conclusion:

Chile vinegar marinated skirt steak with onion cilantro relish is a flavorful and easy-to-make dish that is perfect for a summer cookout or party. The steak is tender and juicy, and the relish is refreshing and tangy. This dish is sure to be a hit with your family and friends.