Grilled Marinated Skirt Steak - 2

Course : Grilling
Serves: 6
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3/4 cup cumin seeds
6 medium jalapeno chiles -- stemmed, halved, seeded if desired
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
1 recipe avocado corn relish -- see * note
1 package warm flour tortillas -- for serving

Preparation / Directions:

* Note: See the "Avocado Corn Relish" recipe which is included in the "Two Hot Tamales" recipe collection. Lightly toast the cumin seeds in a dry, medium skillet over low heat just until their aroma is released, about 5 minutes. Transfer seeds to a blender. Add the jalapenos, garlic, black pepper, salt and lime juice and puree until the cumin seeds are finely ground. Then add the cilantro, olive oil and salt and puree until smooth. Cut the steak into 6 serving pieces. Generously brush the meat all over with the cumin seed marinade and roll each piece up 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. About 30 minutes before cooking, remove the meat from the refrigerator. Unroll the steaks and place on a platter. Heat a grill or broiler until very hot. Cook the steaks just until seared, 3 to 4 minutes per side for medium-rare. (Or pan-fry in a hot cast-iron skillet lightly coated with oil.) Transfer to a cutting board and slice across the grain into diagonal strips. (Tough cuts like this and flank should always be sliced across the grain so that no one bite will contain too much muscle.) Serve hot with Avocado Corn Relish and warm flour tortillas.

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