Cumin and Chile Marinated Skirt Steak - dummies

Cumin and Chile Marinated Skirt Steak

By Susan Feniger, Mary Sue Milliken, Helene Siegel

There’s nothing like a properly grilled, well-marbled piece of skirt steak. This recipe’s marinated skirt steak is filled with the flavor of cumin and serrano chile, making it an entree that doesn’t need much accompaniment.


Preparation time: 20 minutes, plus 4 hours marination

Cooking time: 15 minutes

Yield: 6 servings

1/3 cup cumin seeds

6 serrano chiles

6 cloves garlic

1/2 cup freshly squeezed lime juice

2 bunches cilantro

1/2 cup olive oil

Salt and pepper to taste

3 pounds skirt steak

  1. Lightly toast the cumin seeds in a dry medium skillet over low heat just until their aroma is released, about 5 minutes.

  2. Transfer the seeds to a blender.

  3. Cut the serranos in half and seed them, if desired.

  4. Peel the garlic cloves.

  5. Add the serranos, garlic, and lime juice to the blender.

  6. Puree until the cumin seeds are finely ground.

  7. Add the cilantro, olive oil, and salt and pepper.

  8. Puree until smooth.

  9. Trim the skirt steak of excess fat and cut it into 6 serving pieces.

  10. Generously sprinkle the steak all over with salt and pepper.

  11. Generously brush all over with the cumin-seed marinade.

  12. Roll each piece of steak into a cylinder.

  13. Arrange the rolled steaks in a shallow pan.

  14. Pour on the remaining marinade.

  15. Cover and marinate in the refrigerator for at least 4 hours or as long as a day.

  16. About 30 minutes before cooking, remove the meat from the refrigerator.

  17. Unroll the steaks and place on a platter.

  18. Preheat the grill or broiler to very hot.

  19. 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.

  20. Transfer to a cutting board and slice across the grain into diagonal strips.

  21. Serve hot.