Grilled Marinated Skirt Steak

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Grilled Marinated Skirt Steak Ingredients

1/2 c Cumin seeds	2 c Coarsely chopped cilantro
4 Jalapeno peppers, halved and	1 c Olive oil
3 Cloves garlic	3 lb Skirt steak, trimmed of
4 ts Cracked black pepper	Avocado Corn Relish
1 1/2 ts Salt	12 Flour tortillas, heated
1/3 c Lime juice (from about 4

Instructions for Grilled Marinated Skirt Steak

1. In a small, heavy frying pan, toast the cumin seeds over moderately high heat, shaking the pan, until fragrant, about 30 seconds. Transfer the cumin seeds to a blender. 2. Add the jalapenos, garlic, black pepper and salt to the blender and puree with the lime juice until the cumin seeds are finely ground. Then add the cilantro and oil and puree until smooth. 3. Rub the meat all over with some of the marinade and roll each piece into a cylinder. Arrange the meat in a shallow glass dish or stainless-steel pan. Pour the remaining marinade over the meat. Cover and marinate in the refrigerator for 24 to 48 hours. About 30 minutes before cooking, remove the meat from the refrigerator and unroll each steak. 4. Light the grill or heat the broiler. Grill or broil the steaks for 3 minutes. Turn the meat and cook to your taste, about 3 to 4 minutes longer for medium-rare. Transfer to a carving board and let rest in a warm spot for 5 minutes. Slice the steaks across the grain and on the diagonal. The slices should be about 1/4 inch thick. Serve with the Avocado Corn Relish and warm flour tortillas. Look for a robust red wine that wont be overwhelmed by the strong Southwestern flavors of this marinated steak with its spicy relish. Try a recent bottling of garnacha from Spain. Posted to MM-Recipes Digest by Julie Bertholf on Mar 24, 98

Main Ingredient: BeefCuisine: Uncategorized

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