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Grilled Skirt Steak with Cumin and Cilantro

Recipe Introduction


Bon Appetit-9/98-from the Border Grill





List of Ingredients



• 1/2 cup cumin seeds (about 1-3/4 ounce)
  
• 1 cup olive oil
  
• 1/2 cup fresh lime juice
  
• 6 tablespoons coarsely chopped seeded jalapeno (about 4 large)
  
• 5 large garlic cloves, peeled
  
• 2 tablespoons cracked black pepper
  
• 2 large bunches cilantro with stems (about 6 ounces)
  
• 3 pounds skirt steak, excess fat trimmed, cut in 6 pieces
  






Instructions



1. Saute cumin in heavy med skillet over med-low heat until lightly toasted, about 6 min. Transfer seeds to a blender. Add 1/4 cup oil, lime juice, chilies, garlic and 2 tbl. black pepper to blender. Blend until cumin is finely ground. Add cilantro and 3/4 cu oil. Puree until smooth. Season with salt.
   
   
2. Transfer marinade to large glass baking dish. Add steaks; turn to coat. Cover and refrigerate, turning occasionally, at least 6 hrs and up to 1 day.
   
   
3. Prepare barbecue ( med-high heat). Remove steaks from marinade. Grill steaks to desired doneness, about 4 min. per side for med. rare. Cut steaks diagonally across grain and serve.
   
   
4. Servings: 6
   
   






Final Comments


Notes: Serve with Toasted Noodle Soup with Chipotle Chilies, Poblano Mashed Potatoes, Smoky Bean Salad, Mexican Dark beer and lime Bars with Coconut Crust