Grilled Mexican Steak

Grilled Mexican Steak This is a great way to serve skirt or flank steak. The two day marinade is worth the wait.


Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 12 mins

    COOK : 8 mins

    TOTAL : 1 day

    SERVING : 6

    YIELD : 6 servings

  • Toast the cumin seeds in a medium saute pan over medium-low heat for 5 minutes, or until fragrant.

  • In a blender, combine the cumin seeds, jalapenos, garlic, pepper, lime juice, and salt. Pulse the blender to finely chop ingredients. Add the oil and cilantro and puree until smooth.

  • Lightly score both sides of the meat with a knife so that the marinade will penetrate. Place the meat in a large plastic bag or bowl, pour in the marinade, and coat well. Marinate in the refrigerator for 24 to 48 hours.

  • Preheat an outdoor grill for high heat and lightly oil grate.

  • Remove the meat from the marinade and discard the remaining marinade. Cook on high, 1 to 2 minutes per side, to sear the meat. Turn the heat down to low and cook for an additional 3 to 4 minutes per side, or until the it has reached the desired doneness.

Per Serving: 548 calories; protein 29.1g; carbohydrates 7.4g; fat 45.4g; cholesterol 71.6mg; sodium 675.3mg.