Skirt Steak Burgers with Tomatillo-Corn Relish

• 3 cups fresh corn kernels (from 5 ears)
• 5 tomatillos (3/4 pound), husked and finely chopped
• 3 jalapenos, 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

1. In a large saucepan, combine the corn, tomatillos, jalapenos, vinegar, onion, bell pepper, sugar and the mustard, celery and coriander seeds.
2. Bring to a boil; simmer over moderate heat until thickened, 40 minutes.
3. Let cool and season with salt.
4. Light a grill.
5. Working in small batches, put a handful of diced skirt steak in a food processor and pulse about 4 times, until very finely chopped.
6. Transfer to a bowl and repeat with the remaining skirt steak.
7. Pat the mixture into 6 burgers.
8. Season the burgers with salt and pepper and grill over a hot fire until medium rare, 3 minutes per side.
9. About 1 minute before the burgers are done, place the blue cheese neatly on top of them.
10. Set a burger on the bottom half of each roll, spoon some relish onto each, close the sandwiches and serve.

fresh corn kernels, jalapenos, apple cider vinegar, onion, red bell pepper, sugar, yellow mustard seeds, celery seeds, coriander seeds, salt, skirt steak, freshly ground pepper, blue cheese, sourdough rolls

Taken from www.foodandwine.com/recipes/skirt-steak-burgers-tomatillo-corn-relish (may not work)