grilled mexican steak

Ingredients

• Servings: 6
• 1/2 cup cumin seeds
• 5 jalapeno peppers, seeds and ribs removed, chopped
• 3 cloves garlic
• 1 tablespoon cracked black pepper
• 1/3 cup fresh lime juice
• 1 1/2 teaspoons salt
• 1 1/2 cups olive oil
• 2 bunches cilantro (leaves and stems)
• 1 (3 pound) skirt or flank steak

Recipe

Preparation Time: 12 mins Cook Time: 8 mins Ready Time: 20 mins


• toast the cumin seeds in a medium saute pan over medium-low heat for 5 minutes, or until fragrant.
• in a blender, combine the cumin seeds, jalapenos, garlic, pepper, lime juice, and salt. pulse the blender to finely chop ingredients. add the oil and cilantro and puree until smooth.
• lightly score both sides of the meat with a knife so that the marinade will penetrate. place the meat in a large plastic bag or bowl, pour in the marinade, and coat well. marinate in the refrigerator for 24 to 48 hours.
• preheat an outdoor grill for high heat and lightly oil grate.
• remove the meat from the marinade and discard the remaining marinade. cook on high, 1 to 2 minutes per side, to sear the meat. turn the heat down to low and cook for an additional 3 to 4 minutes per side, or until the it has reached the desired doneness.