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Susan Stewart
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Carne Asada (Grilled Skirt Steak with Cumin and CIlantro)
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

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Content copyright © 2008 by Terri Perkins Fulton. All rights reserved.
This content was written by Terri Perkins Fulton. If you wish to use this content in any manner, you need written permission. Contact Susan Stewart for details.

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