2 lbs. of skirt steak
6 garlic cloves
1/2 cup of soy sauce
1 jalapeno seeded and minced
1 teaspoon of freshly ground cumin seed
1 large handful of fresh cilantro, leaves and stems, freshly chopped
1 tablespoon salt and freshly ground pepper
juice of 2 limes
1/2 teaspoon of sugar
1/2 cup of olive oil
1. Lay the skirt steak in a large non-reactive bowl or a zip lock bag. Combine all other ingredients and pour the marinade over the steak making sure that it is well coated. Cover and refrigerate for 4 to 6 hours, or overnight. I like mine to marinate for at least a day.
2. Preheat outdoor grill to hot or heat a cast iron skillet if cooking indoors. Remove the steak from the marinade, season both sides with salt and pepper, and place it on the grill (if cooking indoors, remove excess marinade as the garlic may burn and smoke on the hot skillet).
3. Grill the steak for a few minutes only on each side, depending on the thickness, until it is cooked to your preference. You may need to work in batches.
4. When cooked, remove the steak to a cutting board and let it rest for five minutes. Thinly slice the steak across the grain on a diagonal and serve.
Pairs Well With
This is from an amazing restaurant in Flagstaff! The marinade is super easy and makes delicious tacos!
Submitted by: "Jen Kevil"