Grilled Skirt Steak with Cumin and Cilantro

  • ½ cumin seeds (about 1 ¾ ounces)
  • 1 cup olive oil
  • ½ cup fresh lime juice
  • 6 tablespoons coarsely chopped seeded jalapeno chilies (about 4 large chilies)
  • 5 large garlic cloves, peeled
  • 2 tablespoons cracked black pepper
  • 2 large bunches cilantro with stems (about 6 ounces)
  • 3 pounds skirt steak, excess fat trimmed, cut into 6 pieces

Sauté cumin seeds in a heavy skillet over medium low heat until lightly toasted. Transfer seeds to a blender. Add ¼ cup of oil, lime juice, chilies, garlic and 2 tablespoons black pepper to blender. Blend until cumin is finely ground. Add cilantro and ¾ cup oil. Puree until smooth. Season with salt to taste.

Transfer marinade to a large glass baking dish and add steaks, turn to coat. Cover and refrigerate, turning once or twice for at least 5 hours and up to one day.

Prepare barbecue to medium high heat. Remove steaks from marinade and grill steaks to desired doneness, about 5 minutes per side for medium-rare. Allow steaks to rest for a minute or two after removing from grill. Cut steaks diagonally across the grain and serve along with your favorite Mexican side dishes.

Back to Recipes

 

Home | Accommodations | Reservations | Specials & Packages | Events at the Inn | Area Attractions | About Us | Map & Directions
Our Gardens | Weddings | Cooking Classes | Massage | Contact Us | Photo Gallery | Guest Comments

Fuquay Mineral Spring Inn & Garden Bed and Breakfast
333 South Main Street - Fuquay-Varina, North Carolina (NC) 27526
 Local calls:  Raleigh, Durham, Cary, and Chapel Hill. 
Main (919) 552-3782   -   Fax: 919-552-5229  -  Toll Free (866) 552-3782
email: jbyrne@fuquayinn.com   -   website: A Raleigh NC Bed and Breakfast

Sitemap - Copyright©2008 Fuquay Inn - Fuquay-Varina, NC   -   Internet Marketing by