Recipe Database
Skirt Steak Burgers with Tomatillo Relish
Skirt Steak Burgers with Tomatillo Relish
Ingredients
3 cups fresh corn kernels (from 5 ears)
5 tomatillos (3/4 pound), husked, washed, and finely chopped
3 jalapenos, seeded and finely chopped
2 cups apple cider vinegar
1 large onion, finely chopped
1/2 cup sugar
1 teaspoon yellow mustard seeds
1 teaspoon celery seeds
1/2 teaspoon coriander seeds
Salt to taste (about 1 1/2tsp)
3 pounds skirt steak, cut into ΒΌ inch dice and chilled
Freshly ground pepper
3 ounces creamy blue cheese, such as Cabrales or Maytag Blue.
6 sourdough rolls, split and lightly toasted

Instructions
In a large saucepan, combine the corn, Tomatillos, jalapenos, vinegar, onion, bell pepper, sugar and the mustard, celery and coriander seeds. Bring to a boil; simmer over moderate heat until thickened, 40 minutes. Let cool and season with salt.

Light a grill. Working in small batches, put a handful of diced skirt steak in a food processor and pulse 4 times, until very finely chopped. Transfer to a bowl and repeat with the remaining skirt steak. Pat the mixture into 6 burgers.

Season the burgers with salt and pepper and grill over a hot fire until medium rare, 3 minutes per side. About 1 minute before the burgers are done, place the blue cheese neatly on top of them. Set a burger on the bottom half of each roll, spoon some relish onto each, close the sandwiches.

Notes
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ChefMike and Deanne, have done this recipe at home and it was as good or better than with the Chefandthefatman crew on the 16th..


This one is a keeper