Grilled Skirt Steak with Cumin and Cliantro

Perfect with chilled Mexican beer, such as Negra Modelo or Dos Equis Amber

6 Servings

1/2 cup cumin seeds (about 1-3/4 ounces)
1 cup olive oil
1/2 cup fresh lime juice
6 tablespoons coarsely chopped seeded jalapeno chiles (about 4 large)
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 total

Saute cumin seeds in heavy medium skillet over medium-low heat until lightly toasted, about 6 minutes. Transfer seeds to blender. Add 1/4 cup oil, lime juice, chilies, garlic and 2 tablespoons black pepper to blender. Blend until cumin is finely ground. Add cilantro and 3/4cup 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 minutes per side for medium-rare. Cut steaks diagonally across grain and serve.