Grilled Marinated Skirt Steak

Serves : 6

Comments: This recipe is from the "Mesa Mexicana" cookbook.

 

Ingredients:

  • 3/4 cup cumin seeds
  • 6 jalapeno chiles, stemmed, cut in half (and seeded, if desired)
  • 4 cloves garlic, peeled
  • 2 tablespoons cracked black pepper
  • 1/2 cup freshly squeezed lime juice
  • 3 bunches cilantro, stems and leaves
  • 1 1/2 cups olive oil
  • 2 teaspoons salt
  • 3 pounds skirt steak, trimmed of excess fat

Instructions:

Lightly toast the cumin seeds in a dry medium skillet over low heat, just until their aroma is released, about 5 minutes. Place cumin seeds, jalapenos, garlic, black pepper, salt and lime juice in blender and puree until cumin seeds are finely ground. Add the cilantro, olive oil, and salt, and puree until smooth.

Cut the steak into 6 serving pieces. Generously brush the meat with all over with the cumin seed marinade and roll each piece into a cylinder. Arrange the rolled steaks in a shallow dish and pour the remaining marinade over the meat. Cover and marinate for 24 to 48 hours in the refrigerator.

About 30 minutes before cooking, remove the meat from the refrigerator.

Cook steaks on a hot grill for 3-4 minutes per side for medium rare. If desired, transfer to cutting board and slice across the grain into diagonal strips, fan across a plate, and serve.