Recipe - Grilled Marinated Skirt Steak

One half cup Cumin seeds
4 Jalapeno peppers, halved and
seeded
3 Cloves garlic
4 teaspoon Cracked black pepper
1 One half teaspoon Salt
1/3 cup Lime juice (from about 4
limes)
2 cup Coarsely chopped cilantro
leaves and stems
1 cup Olive oil
3 pound Skirt steak, trimmed of
excess fat and cut into 6
pieces
Avocado Corn Relish
12 Flour tortillas, heated

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 stainlesssteel
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 mediumrare. 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 One fourth 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.
Posted to MMRecipes Digest by Julie Bertholf jewel1@ix.netcom.com on
Mar 24, 98