Mexican Beef Recipe: Cumin and Chile Marinated Skirt Steak
This marinated skirt steak is so flavorful that all it needs is some rice and beans on the side and some warm tortillas for serving.
Preparation time: 20 minutes, plus 4 hours marination
Cooking time: 15 minutes
Yield: 6 servings
1⁄3 cup cumin seeds
6 serrano chiles, stemmed, cut in half, and seeded, if desired
6 cloves garlic, peeled
1⁄2 cup freshly squeezed lime juice
2 bunches cilantro, including stems and leaves (1 cup)
1⁄2 cup olive oil
Salt and pepper to taste
3 pounds skirt steak, trimmed of excess fat and cut into 6 serving pieces
Lightly toast the cumin seeds in a dry medium skillet over low heat just until their aroma is released, about 5 minutes. Transfer the seeds to a blender.
Add the serranos, garlic, and lime juice and puree until the cumin seeds are finely ground.
Then add the cilantro, olive oil, and salt and pepper and puree until smooth.
Generously sprinkle the steak all over with salt and pepper.
Generously brush 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 for at least 4 hours or as long as a day.
About 30 minutes before cooking, remove the meat from the refrigerator. Unroll the steaks and place on a platter.
Preheat the grill or broiler to very hot.
Cook the steaks just until seared on both sides, about 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.
Serve hot with warm flour tortillas.