Hard

Grilled Mexican Steak

Name: Grilled Mexican Steak
Prep time: 26 min
Cook time: 69 min
Total time: 95 min
Yield: 4 servings
Ingredients: 0.5 cups cumin seeds; 5 jalapenos peppers , seeds and ribs removed, chopped; 3 cloves garlic; 1 tablespoon cracked black pepper; 0.33 cups fresh lime juice; 1.5 teaspoons salt; 1.5 cups olive oil; 2 bunches cilantro , leaves and stems; 1 , 3 pound

Total Time

1h 35m

26m prep · 69m cook

Servings

4 people

Rating

—

Difficulty

Hard

2 views

🌱 Vegan 🥬 Vegetarian 🌾 Gluten-Free 🥛 Dairy-Free 🥜 Nut-Free ☪️ Halal ✡️ Kosher

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

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Ingredients

0.5 cups cumin seeds
5 jalapenos peppers , seeds and ribs removed, chopped
3 cloves garlic
1 tablespoon cracked black pepper
0.33 cups fresh lime juice
1.5 teaspoons salt
1.5 cups olive oil
2 bunches cilantro , leaves and stems
1 , 3 pound

Instructions

1

Toast the cumin seeds in a medium saute pan over medium-low heat for 5 minutes, or until fragrant.
2

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.
3

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.
4

Preheat an outdoor grill for high heat and lightly oil grate.
5

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.