This is a great way to serve skirt or flank steak. The two day marinade is worth the wait.
Ingredients
- cumin seeds: 0.5 cup
- jalapeno peppers, seeds and ribs removed: 5 piece (chopped)
- garlic: 3 clove
- cracked black pepper: 1 Tbsp
- lime juice: 0.33333 cup (fresh)
- ½ teaspoons salt: 1 piece
- ½ cups olive oil: 1 piece
- bunches cilantro (leaves and stems): 2 piece
- skirt or flank steak: 1 piece (3 pound)
Metric Conversion
Stages of cooking
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Toast the cumin seeds in a medium saute pan over medium-low heat for 5 minutes, or until fragrant.
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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.
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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.
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Preheat an outdoor grill for high heat and lightly oil grate.
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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.
