Grilled Mexican Steak

1. 1

   Toast the cumin seeds in a medium saute pan over medium-low heat for 5 minutes, or until fragrant.

2. 2

   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.

3. 3

   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.

4. 4

   Preheat an outdoor grill for high heat and lightly oil grate.

5. 5

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.