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Mexican   -   Grilled Skirt Steak   adapted from too hot tamales

  • 3/4 Cup Cumin Seed
  • 6 Large Jalapeno
  • 4 Cloves Garlic -- chopped
  • 2 Tablespoons Black Pepper
  • 1/2 Cup Lime Juice
  • 3 Bunches Cilantro
  • 1/2 Cup Olive Oil
  • 2 Teaspoons Salt
  • 3 Pounds Skirt Steak
  • 1 Package Flour Tortilla -- warmed
Directions Toast cumin seeds in skillet for 5 minutes. transfer to blender. Add jalapeno, garlic, pepper,salt and lime juice. Puree until cumin is finely ground. Then add cilantro, olive oil and puree until smooth. cut the steak into 6 serving pieces. brush each steak with marinade. roll into a cylinder and arrange in shallow pan. pour remaining marinade over steaks. cover and refrigerate for 24 hours. about 30 minutes before cooking remove steaks and unroll and place on platter. heat broiler until very hot. cook steaks 3 to 4 minutes on each side. cut into diagonal strips. serve hot on flour tortillas with corn relish.
Serves 6
Time to Make 0:00

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