Rating: 4.5 stars 4.4
31 Ratings
  • 5 star values: 21
  • 4 star values: 6
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 0

This is a great way to serve skirt or flank steak. The two day marinade is worth the wait.

Recipe Summary

prep:
12 mins
cook:
8 mins
additional:
1 day
total:
1 day 20 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Toast the cumin seeds in a medium saute pan over medium-low heat for 5 minutes, or until fragrant.

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  • 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.

  • 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.

  • Preheat an outdoor grill for high heat and lightly oil grate.

  • 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.

Nutrition Facts

548 calories; protein 29.1g; carbohydrates 7.4g; fat 45.4g; cholesterol 71.6mg; sodium 675.3mg. Full Nutrition
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