Grilled Mexican Steak Recipe
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Grilled Mexican Steak

By: TA9I  
"This is a great way to serve skirt or flank steak. The two day marinade is worth the wait."

Rating: This weblink has been rated 15 times with an average star rating of 4.5 Read Reviews (12)

Rate/Review | 808 people have saved this

Prep Time:
12 Min
Cook Time:
8 Min
Ready In:
1 Day 20 Min

Servings  (Help)

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Original Recipe Yield 6 servings
 

Ingredients

  • 1/2 cup cumin seeds
  • 5 jalapeno peppers, seeds and ribs removed, chopped
  • 3 cloves garlic
  • 1 tablespoon cracked black pepper
  • 1/3 cup fresh lime juice
  • 1 1/2 teaspoons salt
  • 1 1/2 cups olive oil
  • 2 bunches cilantro (leaves and stems)
  • 1 (3 pound) skirt or flank steak

Directions

  1. Toast the cumin seeds in a medium saute pan over medium-low heat for 5 minutes, or until fragrant.
  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. 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. Preheat an outdoor grill for high heat and lightly oil grate.
  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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 548 | Total Fat: 45.4g | Cholesterol: 72mg

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 view all reviews »

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 7, 2007 by TeaChef 
This was magnificent! Everyone raved. Only change I made was using 1/4 cup of pre-ground... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 26, 2007 by Toasty Mama 
I did use 1/4 c of the preground cumin instead of the seed as suggested by TeaChef. I also... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 9, 2008 by jessoprazole 
this marinade was delicious - i did not strictly follow the quantities but you don't have to -... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 6, 2007 by savedbygrace 
This recipe is awesome!!! I used flank steak and marinaded it for 48 hours, then cooked it on... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 28, 2008 by LOGUECLAN 
We loved it! I was a little worried that it would be too hot for my younger children with 5... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 2, 2007 by Shanna 
This was so juicy and had so much flavor. MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 12, 2007 by SCHOOLCHEF 
Nice recipe, of course Imade some changes to suit my taste. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 10, 2009 by HOLLYROY 
After reading the reviews, I did adjust the amount of cilantro, but still ended up with lots... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 25, 2009 by lons65 
Made for Cinco de Mayo -- and got rave reviews from the entire crowd. I used a london broil... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 8, 2009 by smastra 
Very tasty. MORE

 
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