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Ingredients
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½ cup cumin seeds
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5 jalapeno peppers, seeds and ribs removed, chopped
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3 cloves garlic
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1 tablespoon cracked black pepper
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⅓ cup fresh lime juice
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1 ½ teaspoons salt
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1 ½ cups olive oil
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2 bunches cilantro (leaves and stems)
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1 (3 pound) skirt or flank steak
Directions
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Toast the cumin seeds in a medium saute pan over medium-low heat for 5 minutes, or until fragrant.
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In a blender, combine the cumin seeds, jalapenos, garlic, pepper, lime juice, and salt. Pulse the blender to finely chop ingredients. Add the oil and cilantro and puree until smooth.
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Lightly score both sides of the meat with a knife so that the marinade will penetrate. Place the meat in a large plastic bag or bowl, pour in the marinade, and coat well. Marinate in the refrigerator for 24 to 48 hours.
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Preheat an outdoor grill for high heat and lightly oil grate.
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Remove the meat from the marinade and discard the remaining marinade. Cook on high, 1 to 2 minutes per side, to sear the meat. Turn the heat down to low and cook for an additional 3 to 4 minutes per side, or until the it has reached the desired doneness.
Nutrition Facts (per serving)
548 | Calories |
45g | Fat |
7g | Carbs |
29g | Protein |
Nutrition Facts | |
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Servings Per Recipe 6 | |
Calories 548 | |
% Daily Value * | |
Total Fat 45g | 58% |
Saturated Fat 11g | 54% |
Cholesterol 72mg | 24% |
Sodium 675mg | 29% |
Total Carbohydrate 7g | 3% |
Dietary Fiber 2g | 8% |
Total Sugars 1g | |
Protein 29g | 58% |
Vitamin C 16mg | 17% |
Calcium 108mg | 8% |
Iron 10mg | 54% |
Potassium 643mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.