Grilled Mexican Steak

PREP TIME 12min

COOK TIME 8min

SERVES 6

CALORIES 548

INGREDIENTS
Ingredient Checklist
½ cup cumin seeds
5 jalapeno peppers, seeds and ribs removed, chopped
3 cloves garlic
1 tablespoon cracked black pepper
⅓ cup fresh lime juice
1 ½ teaspoons salt
1 ½ cups olive oil
2 bunches cilantro (leaves and stems)
1 (3 pound) skirt or flank steak

INSTRUCTIONS
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.

NUTRITION
INFORMATION
(Per Serving)
Calories 548
Protein 29.1g
Carbohydrates 7.4g
Fat 45.4g
Cholesterol 71.6mg
Sodium 675.3mg.