Grilled Mexican Steak

1. 1

   Lightly toast cumin seeds in a dry pan over high heat until the aroma is released. 1 to 2 minutes shaking the pan. Take care not to burn.

2. 2

   Combine the cumin seeds, olive oil, lime juice, jalapeno chiles, garlic,S&P in blender and puree until smooth.

3. 3

   Scrape down the sides and add the cilantro. Pulse until just blended. Rub the meat generously with the marinade, roll the pieces into tight logs, put them in a reuseable plastic bag, refreigerate for 24-48 hours, turning once or twice.

4. 4

   Heat Grill until it is very hot. Grill meat until it is seared on each side; turning once. Discard marinade. Let meat rest for 5 minues. Slice and enjoy the compliments.

* Per serving · 4 servings · Values may vary.

No additional tips available.