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Skirt Steak Burgers with Tomatillo-Corn Relish |
Submitted By:
Guillermo |
| Date/Time :
April-05-2006, 13:48:00 |
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Ingredients: 3 cups fresh corn kernels (from 5 ears), 5 tomatillos (3/4 pound), husked and finely chopped. 3 jalapeņos, seeded and finely chopped. 2 cups apple cider vinegar, 1 large onion, finely chopped. 1 red bell pepper, finely chopped. 1/2 cup sugar, 1 teaspoon yellow mustard seeds, 1 teaspoon celery seeds, 1/2 teaspoon coriander seeds, Salt, 3 pounds skirt steak, cut into 1/4-inch dice and chilled. Freshly ground pepper, 3 ounces creamy blue cheese, such as Cabrales. 6 sourdough rolls, split and lightly toasted. Directions: In a large saucepan, combine the corn, tomatillos, jalapeņos, 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 about 4 times, until very finely chopped. Transfer to a bowl and repeat with the remaining skirt steak. Form the mixture into 6 burgers using BurgerMate. 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 and serve. |
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