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Beli

BeliBeli Posts: 10,751
Ingredients1/4 cup cumin seeds

1 1/2 teaspoons freshly ground black pepper

1 cup olive oil

1/2 cup freshly squeezed lemmon juice

3 bunches cilantro, including stems

4 cloves garlic

4 jalapeno chiles, cut in half lengthwise

3 pounds skirt steak, trimmed and cut into 6 serving pieces

1 1/2 teaspoons kosher salt InstructionsLightly toast the cumin seeds in a dry skillet over high heat until their aroma is released, 1 to 2 minutes, shaking the pan taking care not to burn them. Combine the cumin seeds, olive oil, lemmon juice, jalapeno chiles, garlic, salt, and black pepper in the jar of an electric blender and puree until smooth. Scrape down the sides, add the cilantro, and pulse until just blended. Rub the meat generously with the marinade, roll the pieces up into tight logs, put them in a resealable plastic bag, and refrigerate for 24 hours to 48 hours, turning once or twice.

Heat the egg until it is very hot. Position the rack about 4 inches from the heat. left the steaks from the marinade and grill each side until seared, 3 to 4 minutes, turning once. Discard the marinade. Remove to a warm platter, let rest for 5 minutes, and then transfer the steaks to a cutting board, slice across the grain into thin strips, and serve.NotesNumber of Servings: Time to Prepare:
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