Carne Asada - Bill's

Recipe Ingredients

2 tablespoons	30ml	Cumin seeds, lightly toasted
3		Fresh Jalapeno chiles
4		Garlic
1 tablespoon	15ml	Cracked black pepper
1/4 cup	59ml	Lime juice, freshly squeezed
1		Cilantro, stems and leaves, washed
1/2 cup	118ml	Olive oil
1 teaspoon	5ml	Salt
1 lb	454g / 16oz	Skirt steak, trimmed of excess fat

Recipe Instructions

Place cumin seeds, jalapenos, garlic, black pepper, salt and lime juice in blender and puree until cumin seeds are finely ground. Add remaining ingredients and puree until smooth.

Cut the steak into 6 serving pieces. Generously brush meat with marinade and roll each piece into a cylinder. Arrange the rolled steaks in a shallow dish and pour remaining marinade over the meat. Cover and marinate for 24-48 hours in the refrigerator.

Cook steaks on the grill over hot coals for 3-4 minutes per side. Transfer to cutting board and slice across the grain into diagonal strips.

Serve on a platter with warm flour tortilla. You can also chop the meat into smaller pieces and serve in soft tacos with doubled 5 inch diameter corn tortillas.

Note: When skirt steak is not available, I have cut 3/4" thick strips off a tri-tip sirloin.

Source:
Adapted from Two Hot Tamales Food TV Show TH6176

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