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.
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: email@example.com - website: A Raleigh NC Bed and Breakfast