Recipe Database
Skirt Steak Burgers with Tomatillo Relish
Skirt Steak Burgers with Tomatillo Relish
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

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.


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