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Marinated Skirt Steak


3/4 cup cumin seeds
6 jalapeno chillies; stemmed, cut in
-- half and seeded
4 garlic cloves; peeled
2 tablespoons cracked black pepper
1/2 cup freshly squeezed lime juice
3 bunches cilantro; stems and leaves
1 1/2 cups olive oil
2 teaspoons salt
3 pounds skirt steak; trimmed of fat, and
-- cut into 6 pieces

1. Lightly toast cumin seeds in a dry medium skillet over low heat until their aroma is released, about 5 minutes. Puree until smooth. 2. Generously brush the meat all over with the cumin seed marinade and roll each piece into a cylinder. Arrange the rolled steaks in a shallow pan and pour on the remaining marinade. Cover and marinate in the refrigerator 24 to 48 hours. 3. About 30 minutes before cooking, remove the meat from the refrigerator. Unroll the steaks and place on a platter. Mastercook Formatted By Kurt Lucas Posted to the BBQ Mailing List by Doug Collins on Mar 19, 1999, converted by MC_Buster. - - - - - - - - - - - - - - - - - -

Yield: 1 serving

Preparation Time: 0:00

** Exported from Now You're Cooking! v5.57 **

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