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Grilled Mexican Steak
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Prep Time:
12 minutes
Cook Time:
8 minutes
Total Time:
1460 minutes
Exciting marinade elevates grilled skirt or flank steak. Worth the two-day wait.
Ingredients:
  • 0.5 cup cumin seeds
  • 5 jalapeno peppers, seeds and ribs removed, chopped
  • 3 cloves garlic
  • 1 tablespoon cracked black pepper
  • 0.33333334326744 cup fresh lime juice
  • 1.5 teaspoons salt
  • 1.5 cups olive oil
  • 2 bunches cilantro (leaves and stems)
  • 1 (3 pound) skirt or flank steak
Instructions:
  • Toast cumin seeds in a saute pan over medium-low heat for 5 minutes until fragrant.
  • Combine cumin seeds, jalapenos, garlic, pepper, lime juice, and salt in a blender. Pulse to finely chop. Add oil and cilantro, then puree until smooth.
  • Score the meat with a knife on both sides to enhance flavor absorption. Transfer the meat to a bowl or plastic bag, pour in the marinade, and ensure it is fully coated. Refrigerate and marinate for 24 to 48 hours.
  • Prepare the outdoor grill by preheating it to high heat and lightly oiling the grate.
  • Take the meat out of the marinade and dispose of the excess marinade. Sear the meat on high heat for 1 to 2 minutes on each side. Reduce the heat to low and continue cooking for another 3 to 4 minutes on each side, or until it reaches your preferred level of doneness.

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