To make the relish, combine all the ingredients in a bowl and set aside, covered, in the refrigerator for up to 2 hours.
To make the marinade, remove stems of the dried California and arbol chiles and shake out and discard seeds. Place chiles in a small saucepan with enough water to cover. Bring to a boil, remove from heat and let sit 20 minutes to soften. Drain and discard the water.
In a small frying pan over moderate heat, toast the cumin seeds for 2 to 3 minutes or until aromas are released. Combine softened chiles, garlic, cumin seeds, jalapeno and red wine vinegar in a blender and puree at high speed 1 to 2 minutes, or until thick and smooth. Add olive oil and salt and blend again until well mixed.
Place skirt steak in a large shallow glass or enamel dish and cover with marinade. Set aside at room temperature for 1 hour. To cook, preheat a grill or broiler. Grill steaks quickly for 3 to 4 minutes per side or until seared on the outside and pink inside. To serve, slice steaks against the grain on the diagonal and fan slices out on a platter. Serve the relish on the side.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	739.42 Kcal (3096 kJ)
Calories from fat	550.83 Kcal
		% Daily Value*
Total Fat	61.2g	94%
Cholesterol	147.39mg	49%
Sodium	1606.41mg	67%
Potassium	649.7mg	14%
Total Carbs	2.57g	1%
Sugars	0.88g	4%
Dietary Fiber	0.62g	2%
Protein	45.82g	92%
Vitamin C	6.3mg	11%
Iron	5.3mg	29%
Calcium	32.6mg	3%

Amount Per 100 g
Calories	234.17 Kcal (980 kJ)
Calories from fat	174.44 Kcal
		% Daily Value*
Total Fat	19.38g	94%
Cholesterol	46.68mg	49%
Sodium	508.74mg	67%
Potassium	205.75mg	14%
Total Carbs	0.82g	1%
Sugars	0.28g	4%
Dietary Fiber	0.2g	2%
Protein	14.51g	92%
Vitamin C	2mg	11%
Iron	1.7mg	29%
Calcium	10.3mg	3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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