Marinated Skirt Steak

Course : Appetizers
Serves: 1
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3/4 cup cumin seeds
6 medium jalapeno chillies -- stemmed, cut in half and seeded
4 cloves garlic -- 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 / Directions:

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.

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