BBQ |
Grilled Marinated Skirt Steak |
1/2 cup cumin seeds 4 jalapeno peppers, halved and seeded 3 cloves garlic 4 teaspoon cracked black pepper 1 1/2 teaspoon salt 1/3 cup lime juice (from about 4 limes) 2 cup coarsely chopped cilantro leaves an; d stems 1 cup olive oil 3 lb skirt steak, trimmed of excess fat; and cut into 6 pieces 1 avocado corn relish 12 flour tortillas, heated |
1. In a small, heavy frying pan, toast the cumin seeds over moderately high heat, shaking the pan, until fragrant, about 30 seconds. Transfer the cumin seeds to a blender. The slices should be about 1/4 inch thick. Serve with the Avocado Corn Relish and warm flour tortillas. |