- 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.
