This antipasto-like relish can be as salty, tangy, or spicy as you like, depending on the pickled peppers you choose. If you are using whole pickled peppers, cut the stems off and squeeze out most of the seeds before chopping and measuring them. My personal favorites are Seattle’s beloved Mama Lil’s Original or “Kick Butt” goat horn peppers. I like my skirt steak cooked longer than any other cut of beef. I think the edges are best crispy and brown. Sometimes I use the very thin carne asada slices at my local carnicería.
— Susan Volland
Excerpted from Searing Inspiration: Fast, Adaptable Entrées and Fresh Pan Sauces by Susan Volland, published by W. W. Norton & Company. © 2018 by Susan Volland. Photography © 2018 by Angie Norwood Browne.