Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     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

Preparation:

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.