Grilled Marinated Skirt Steak

Recipe Ingredients

3/4 cup	82g / 2.9oz	Cumin seeds
6		Jalapeno chiles - stemmed, halved, seeded if desired
4		Garlic cloves - peeled
2 tablespoons	30ml	Cracked black pepper
1/2 cup	118ml	Freshly-squeezed lime juice
3		Cilantro - stems and leaves
1 1/2 cups	355ml	Olive oil
2 teaspoons	10ml	Salt
3 lbs	1362g / 48oz	Skirt steak - trimmed of fat
1		Avocado Corn Relish - see * Note
		Warm flour tortillas - for serving

Recipe Instructions

* Note: See the "Avocado Corn Relish" recipe which is included in this collection.

Lightly toast the cumin seeds in a dry, medium skillet over low heat just until their aroma is released, about 5 minutes. Transfer seeds to a blender. Add the jalapenos, garlic, black pepper, salt and lime juice and puree until the cumin seeds are finely ground. Then add the cilantro, olive oil and salt and puree until smooth.

Cut the steak into 6 serving pieces. Generously brush the meat all over with the cumin seed marinade and roll each piece up into a cylinder. Arrange the rolled steaks in a shallow pan and pour on the remaining marinade. Cover and marinate in the refrigerator 24 to 48 hours. About 30 minutes before cooking, remove the meat from the refrigerator. Unroll the steaks and place on a platter.

Heat a grill or broiler until very hot. Cook the steaks just until seared, 3 to 4 minutes per side for medium-rare. (Or pan-fry in a hot cast-iron skillet lightly coated with oil.) Transfer to a cutting board and slice across the grain into diagonal strips. (Tough cuts like this and flank should always be sliced across the grain so that no one bite will contain too much muscle.) Serve hot with Avocado Corn Relish and warm flour tortillas.

This recipe yields 6 servings.

Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6176 broadcast 02-13-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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