Side Pannel
Grilled Marinated Skirt Steak
Grilled Marinated Skirt Steak
- Recipe Submitted by ADMIN on 09/26/2007
Category: Main Dish, Meat
Ingredients List
- 1/2 c Cumin seeds
- 4 Jalapeno peppers, halved and
- -seeded
- 3 Cloves garlic
- 4 ts Cracked black pepper
- 1 1/2 ts Salt
- 1/3 c Lime juice (from about 4
- -limes)
- 2 c Coarsely chopped cilantro
- -leaves and stems
- 1 c Olive oil
- 3 lb Skirt steak, trimmed of
- -excess fat and cut into 6
- -pieces
- Avocado Corn Relish
- 12 Flour tortillas, heated
Directions
1. In a small, heavy frying pan, toast the cumin seeds over moderately high
heat, shaking the pan, until fragrant, about 30 seconds. Transfer the cumin
seeds to a blender.
2. Add the jalapenos, garlic, black pepper and salt to the blender and
puree with the lime juice until the cumin seeds are finely ground. Then add
the cilantro and oil and puree until smooth.
3. Rub the meat all over with some of the marinade and roll each piece into
a cylinder. Arrange the meat in a shallow glass dish or stainless-steel
pan. Pour the remaining marinade over the meat. Cover and marinate in the
refrigerator for 24 to 48 hours. About 30 minutes before cooking, remove
the meat from the refrigerator and unroll each steak.
4. Light the grill or heat the broiler. Grill or broil the steaks for 3
minutes. Turn the meat and cook to your taste, about 3 to 4 minutes longer
for medium-rare. Transfer to a carving board and let rest in a warm spot
for 5 minutes. Slice the steaks across the grain and on the diagonal. The
slices should be about 1/4 inch thick. Serve with the Avocado Corn Relish
and warm flour tortillas.
Look for a robust red wine that won't be overwhelmed by the strong
Southwestern flavors of this marinated steak with its spicy relish. Try a
recent bottling of garnacha from Spain.
Mar 24, 98
heat, shaking the pan, until fragrant, about 30 seconds. Transfer the cumin
seeds to a blender.
2. Add the jalapenos, garlic, black pepper and salt to the blender and
puree with the lime juice until the cumin seeds are finely ground. Then add
the cilantro and oil and puree until smooth.
3. Rub the meat all over with some of the marinade and roll each piece into
a cylinder. Arrange the meat in a shallow glass dish or stainless-steel
pan. Pour the remaining marinade over the meat. Cover and marinate in the
refrigerator for 24 to 48 hours. About 30 minutes before cooking, remove
the meat from the refrigerator and unroll each steak.
4. Light the grill or heat the broiler. Grill or broil the steaks for 3
minutes. Turn the meat and cook to your taste, about 3 to 4 minutes longer
for medium-rare. Transfer to a carving board and let rest in a warm spot
for 5 minutes. Slice the steaks across the grain and on the diagonal. The
slices should be about 1/4 inch thick. Serve with the Avocado Corn Relish
and warm flour tortillas.
Look for a robust red wine that won't be overwhelmed by the strong
Southwestern flavors of this marinated steak with its spicy relish. Try a
recent bottling of garnacha from Spain.
Mar 24, 98
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