Grilled Mexican Steak

Grilled Mexican Steak

17
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"This is a great way to serve skirt or flank steak. The two day marinade is worth the wait."
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Ingredients

1 d 20 m servings 548 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 548 kcal
  • 27%
  • Fat:
  • 45.4 g
  • 70%
  • Carbs:
  • 7.4g
  • 2%
  • Protein:
  • 29.1 g
  • 58%
  • Cholesterol:
  • 72 mg
  • 24%
  • Sodium:
  • 675 mg
  • 27%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

17
  1. 23 Ratings

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Most helpful positive review

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...

Most helpful critical review

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 e...

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...

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...

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 h...

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 tend...

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 c...

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 e...

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.

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 s...

After reading the reviews, I did adjust the amount of cilantro, but still ended up with lots of marinade, but that was no issue. It looked like Martian food when I went to grill it, but smelled ...