This is a great way to serve grilled skirt or flank steak. The spicy two day marinade is worth the wait.
Preparation Time
12 mins
Cooking Time
8 mins
Total Time
20 mins
Calories
548 Calories
Recipe Instructions
Step 1
Preheat an outdoor grill for high heat and lightly oil grate.
Step 2
Toast the cumin seeds in a medium saute pan over medium-low heat for 5 minutes, or until fragrant.
Step 3
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.
Step 4
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.
Step 5
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.
Ingredients
1 ½ teaspoons salt
3 cloves garlic
⅓ cup fresh lime juice
1 ½ cups olive oil
1 tablespoon cracked black pepper
½ cup cumin seeds
5 jalapeno peppers, seeds and ribs removed, chopped
