| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
|
1 |
Servings |
INGREDIENTS
| 3/4 |
c |
Cumin seeds |
| 6 |
|
Jalapeno chiles; stemmed, cut in half and seeded if desired |
| 4 |
|
Garlic cloves; peeled |
| 2 |
tb |
Cracked black pepper |
| 1/2 |
c |
Freshly squeezed lime juice |
| 3 |
bn |
Cliantro; stems and leaves |
| 1 1/2 |
c |
Olive oil |
| 2 |
ts |
Salt |
| 3 |
lb |
Skirt steak; trimmed of excess fat |
| 1 |
|
Recipe Avocado Corn Relish; (recipe attached) |
|
|
Warm flour tortillas; for serving |
INSTRUCTIONS
TOO HOT TAMALES SHOW #TH6176
Lightly toast the cumin seeds in a dry, medium skillet over low heat just
until their aroma is released, about 5 minutes. Transfer seeds to a
blender. Add the jalapenos, garlic, black pepper, salt and lime juice and
puree until the cumin seeds are finely ground. Then add the cilantro, olive
oil and salt and puree until smooth.
Cut the steak into 6 serving pieces. Generously brush the meat all over
with the cumin seed marinade and roll each piece up into a cylinder.
Arrange the rolled steaks in a shallow pan and pour on the remaining
marinade. Cover and marinate in the refrigerator 24 to 48 hours. About 30
minutes before cooking, remove the meat from the refrigerator. Unroll the
steaks and place on a platter.
Heat a grill or broiler until very hot. Cook the steaks just until seared,
3 to 4 minutes per side for medium rare. (Or panfry in a hot cast-iron
skillet lightly coated with oil.) Transfer to a cutting board and slice
across the grain into diagonal strips. (Tough cuts like this and flank
should always be sliced across the grain so that no one bite will contain
too much muscle.) Serve hot with Avocado Corn Relish and warm flour
tortillas.
Yield :6 servings
Posted to bbq-digest by wight@odc.net on Feb 17, 1998
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