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Full Online Book HomeLearning KitchenMexican And Hispanic - Grilled Skirt Steak With Cumin And Cilantro
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Mexican And Hispanic - Grilled Skirt Steak With Cumin And Cilantro Post by :ItsSnowing Category :Learning Kitchen Author :Unknown Date :March 2012 Read :3084

Click below to download : Mexican And Hispanic - Grilled Skirt Steak With Cumin And Cilantro (Format : PDF)

Mexican And Hispanic - Grilled Skirt Steak With Cumin And Cilantro

1/2 cup cumin seeds -- (about 1-3/4 oz.)
1 cup olive oil
1/2 cup fresh lime juice
6 tablespoons coarsely chopped seeded jalapeno -- (about 4 large)
5 large garlic cloves -- peeled
2 tablespoons cracked black pepper
2 large bunches cilantro with stems -- (about 6 oz.)
3 pounds skirt steak, excess fat trimmed -- cut in 6 pieces


Saute cumin in heavy medium skillet over medium-low heat until lightly toasted, about 6 minutes. Transfer seeds to a blender. Add 1/4 cup oil, lime juice, chilies, garlic and 2 tbl. black pepper to blender. Blend until cumin is finely ground. Add cilantro and 3/4 cup oil. Puree until smooth. Season with salt.

Transfer marinade to large glass baking dish. Add steaks; turn to coat. Cover and refrigerate, turning occasionally, at least 6 hours and up to 1 day.

Prepare barbecue ( medium-high heat). Remove steaks from marinade. Grill steaks to desired doneness, about 4 min. per side for med. rare. Cut steaks diagonally across grain and serve.

NOTES : Serve with Toasted Noodle Soup with Chipotle Chilies, Poblano Mashed Potatoes, Smoky Bean Salad, Mexican Dark beer and lime Bars with Coconut Crust
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