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Grilled Marinated Skirt Steak

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3/4 cup cumin seeds; lightly toasted
6 jalapeno chilies
4 cloves garlic
2 tablespoons cracked black pepper
1/2 cup lime juice; freshly squeezed
3 bunches cilantro; stems and leaves, wa
1 1/2 cups olive oil
2 teaspoons salt
3 pounds skirt steak, trimmed of excess fat

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. 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. Cook steaks over hot coals for 3-4 minutes per side. Transfer to cutting board and slice across the grain into diagonal strips. Source: Two Hot Tamales Food TV Show TH6176 - - - - - - - - - - - - - - - - - -

Yield: 1 serving

Preparation Time: 0:00


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

 
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