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  • 2 teaspoons cumin seeds
  • 2 limes
  • 3 garlic cloves, peeled and sliced
  • 1 teaspoon kosher salt
  • 1 teaspoon crushed red pepper flakes


  • While the steak is cooling, toast the cumin seeds in a small skillet over medium-low heat, shaking the constantly so they don't burn or stick, just until they are fragrant, about 3 minutes. Let them cool.
  • Squeeze the juice from the limes into 1-gallon heavy plastic resealable bag. Add the cumin seeds, garlic, 1 teaspoon salt, and the pepper flakes and swish the marinade around to dissolve the salt.
  • Slip the cooled steaks into the marinade, press out most of the air from the bag, and seal the bag very tightly.
  • Refrigerate the beef for at least 4 hours or up to 1 day, turning the bag several times.

Categories: Marinade/Rub 
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