Grilled Mexican Steak Recipe -
Grilled Mexican Steak Recipe
  • READY IN 1+ days

Grilled Mexican Steak

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    12 mins
  • COOK

    8 mins

    1 day 20 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
May 07, 2007

This was magnificent! Everyone raved. Only change I made was using 1/4 cup of pre-ground cumin since I didn't have any of the seed. The blender was already out, so used it instead of the food processer. I marinated the steak for 24hrs. Served it along with grilled peppers and onion, a salad of chunked cucumber, tomatoes and minced red onion and MORE cilantro tossed in PaulNewman's new Light Lime Viniagrette, and finally AllRecipe's "Sweet Corn Cake" recipe. Umm, ummmm good!

Most Helpful Critical Review
Aug 04, 2009

First of all, the default quantity of ingredients this calls for is absurd. Three pounds of meat? Two bunches of cilantro? An entire jar of cumin seeds? The amount of food this made would feed every inmate in a Juarez prison. I ended up having to make a second trip to the grocers to buy more meat, once I had discovered the monstrous amount of marinade I had staring at me from my pan. Secondly, toasting the cumin seeds and pureeing the cilantro gave my house a bizarre odor, which I found off-putting. For the amount of work this took to prepare, I don't think it's deserving of all the fanfare. The meat ended up being edible, which is at least something. I say "adios" to this dish.

Jul 09, 2008

this marinade was delicious - i did not strictly follow the quantities but you don't have to - the ingredients are so fresh and the combo is absolutely delicious. also - and most importantly to a member of the instant gratification generation - the steak was perfect after marinading for ONLY 4 hours!!! :)

Jun 26, 2007

I did use 1/4 c of the preground cumin instead of the seed as suggested by TeaChef. I also substituted the fresh jalepenos for the jar jalepenos and used about 3/4 cup, because that is what I had on hand at the time. Beware the cilantro, 2 bunches is a little vague for me. Somehow I interpreted this as two whole bunches from the grocery store. However in my area we are blessed with some pretty large bunches. I used about a 1/4 of one of my bunches and it was very thick and very, very green. I was concerned that perhaps I had ruined the recipe, but after scraping off the marinade and grilling my family really loved it. My suggestion is to add the cilantro to the food processor slowly until you get the consistency you like. Good recipe though, easy and well worth the effort.

May 06, 2007

This recipe is awesome!!! I used flank steak and marinaded it for 48 hours, then cooked it on the grill. I did not have the cilantro, but used everything else. The steak was surprisingly tender for flank steak and had so much flavor. I will definitely be using this one again. Thanks for the recipe!

Nov 28, 2008

We loved it! I was a little worried that it would be too hot for my younger children with 5 jalepenos, but it was perfect. I made the marinade and marinated it for 3 days. I used the ground cumin also and I used petite sirloins. I grilled it a little longer on my indoor grill- close to 15 minutes on each side- and it was still pretty pink on the inside. I served it with Mexican Rice II. I uploaded a photo to share with everyone too. It was a great change from a traditional steak. Thanks for sharing!

May 25, 2009

Made for Cinco de Mayo -- and got rave reviews from the entire crowd. I used a london broil instead of skirt steak. Kept the rest of the recipe the same.

Jul 29, 2009

Interesting taste. I would cook it again, but I don't think you need half a cup of cumin or two bunches of cilantro. I would cut in half, for sure. I love strong flavors so for me to make this suggestion means it was too much.


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  • Calories
  • 548 kcal
  • 27%
  • Carbohydrates
  • 7.4 g
  • 2%
  • Cholesterol
  • 72 mg
  • 24%
  • Fat
  • 45.4 g
  • 70%
  • Fiber
  • 2.1 g
  • 8%
  • Protein
  • 29.1 g
  • 58%
  • Sodium
  • 675 mg
  • 27%

* Percent Daily Values are based on a 2,000 calorie diet.

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