Description
This is a great way to serve skirt or flank steak. The two day marinade is worth the wait.
Ingredients
- ½ cup cumin seeds
- 5 jalapeno peppers, seeds and ribs removed, chopped
- 3 cloves garlic
- 1 tablespoon cracked black pepper
- ⅓ cup fresh lime juice
- 1 ½ teaspoons salt
- 1 ½ cups olive oil
- 2 bunches cilantro (leaves and stems)
- 1 (3 pound) skirt or flank steak
Instructions
- 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.
Prep Time: 12 mins
Cook Time: 8 mins
Total Time: 1 day
Servings: 6