Guest Author - Terri Perkins Fulton

Serves 6

1/2 cup cumin seeds
1 cup olive oil
1/2 cup fresh lime juice
6 tablespoons coarsely chopped seeded jalapeno chiles (about 4 large)
5 large garlic cloves, peeled
2 tablespoons cracked black pepper
2 large bunches cilantro with stems

3 pounds trimmed skirt steak, cut into six pieces total

Saute cumin seeds in heavy medium skilled over medium-low heat until lightly toasted, about 6 minutes. Transfer seeds to blender. Add 1/4 cup oil, lime juice, chiles, garlic and black pepper. Blend until cumin is finely ground. Add cilantro and remaining 3/4 cup oil. Puree until smooth. Season with salt.

Transfer marinade to large glass baking dish. Add steaks; turn to coat. Cover and refrigerate, turning occasionally, at least 6 hours and up to 1 day.

Prepare barbecue to medium-high heat. Remove steaks from marinade. Grill steaks to desired doneness, about 4 minutes per side for medium-rare. Cut steaks diagonally across grain and serve with Frijoles de la Olla .

From Bon Appetite, 1998; Border Grill, Chefs Susan Feniger and Mary Sue Milliken