• 6servings

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, C
MineralsNatrium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tablespoons 30ml Cumin seeds, lightly toasted

  2. 3 Fresh Jalapeno chiles

  3. 4 Garlic

  4. 1 tablespoon 15ml Cracked black pepper

  5. 1/4 cup 59ml Lime juice, freshly squeezed

  6. 1 Cilantro, stems and leaves, washed

  7. 1/2 cup 118ml Olive oil

  8. 1 teaspoon 5ml Salt

  9. 1 lb 454g / 16oz Skirt steak, trimmed of excess fat

Instructions Jump to Ingredients ↑

  1. Place cumin seeds, jalapenos, garlic, black pepper, salt and lime juice in blender and puree until cumin seeds are finely ground. Add remaining ingredients and puree until smooth.

  2. Cut the steak into 6 serving pieces. Generously brush meat with marinade and roll each piece into a cylinder. Arrange the rolled steaks in a shallow dish and pour remaining marinade over the meat. Cover and marinate for 24-48 hours in the refrigerator.

  3. Cook steaks on the grill over hot coals for 3-4 minutes per side. Transfer to cutting board and slice across the grain into diagonal strips.

  4. Serve on a platter with warm flour tortilla. You can also chop the meat into smaller pieces and serve in soft tacos with doubled 5 inch diameter corn tortillas.

  5. Note: When skirt steak is not available, I have cut 3/4" thick strips off a tri-tip sirloin.


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