Try this Grilled Marinated Skirt Steak recipe, or contribute your own.
Suggest a better description1. 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
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Serving Size: 1 Serving (875g) | ||
Recipe Makes: 6 | ||
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Calories: 1998 | ||
Calories from Fat: 518 (26%) | ||
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Amt Per Serving | % DV | |
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Total Fat 57.5g | 77 % | |
Saturated Fat 12.7g | 64 % | |
Monounsaturated Fat 31.2g | ||
Polyunsanturated Fat 10.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 3834.3mg | 132 % | |
Potassium 1176.7mg | 31 % | |
Total Carbohydrate 315.6g | 93 % | |
Dietary Fiber 20.6g | 82 % | |
Sugars, other 295g | ||
Protein 51.9g | 74 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1998
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