Grilled Marinated Skirt Steak
DirectionsGrilled Marinated Skirt Steak Lightly toast the cumin seeds in a dry medium skillet over low heat just until their aroma is released, about 5 minutes. Transfer seeds to a blender. Add the jalapenos, garlic, black pepper, salt and lime and puree until the cumin seeds are finely ground. Then add the cilantro, olive oil and salt and puree until smooth. Cut the steak into 6 serving pieces. Generously brush the meat all over with the cumin seed marinade and roll each piece up into a cylinder. Arrange the rolled steaks in a shallow pan and pour on the remaining marinade. Cover and marinate in the refrigerator 24 to 48 hours. About 30 minutes before cooking, remove the meat from the refrigerator. Unroll the steaks and place on the platter. Heat the grill or broiler to very hot. Cook the steaks just until seared on both sides, 3 to 4 minutes per side for medium rare. (Or panfry in a hot cast-iron skillet lightly coated with oil.) Transfer to a cutting board and slice across the grain into diagonal strips. (Tough cuts like this and flank should always be cut across the grain so that no one bite will contain too much muscle.) Serve hot with avocado corn relish and warm flour tortillas. Avocado Corn Relish Heat 1/2 cup of the olive oil in a large skillet over medium heat. Saute the corn with the salt and pepper, about 5 minutes. Transfer to a large mixing bowl and set aside to cool. Cut the avocados, bell pepper and roasted poblanos into 1/4-inch dice. Add to the sauteed corn along with the scallions, red wine vinegar and remaining 1/4 cup olive oil. Mix well and let sit 20 to 30 minutes to blend the flavors. Serve at room temperature. Corn relish can be stored, tightly covered, in the refrigerator up to a day. To make 2 to 3 days in advance, mix all the ingredients except for the avocado and store in the refrigerator. Add the avocado shortly before serving. Flour Tortillas Place the flour, shortening and salt in the bowl of a heavy-duty mixer. Beat with the paddle until crumbly, 3 to 5 minutes. With the mixer running, gradually add the warm water and continue mixing until the dough is smooth, about 3 minutes. Divide the dough into 8 pieces. Roll each into a ball and place on a baking tray or board. Cover with a towel and let rest at room temperature at least 15 minutes or up to 1 hour. Cut out eight 12-inch squares of waxed or parchment paper for stacking the tortillas. On a lightly floured board, roll each ball into a 10-inch circle, and transfer to a paper square. Stack on a baking tray or platter and refrigerate until cooking time. Uncooked tortillas can be kept in the refrigerator, well wrapped with paper squares between the layers, up to 2 days. To cook, heat a dry griddle or 12-inch skillet (Teflon is great) over medium heat. Carefully peel off the paper and cook the tortillas, one at a time, until puffy and slightly brown, 30 to 45 seconds per side. Set aside to cool slightly on a towel-lined platter. Bring to the table wrapped in a towel for warmth, or wrap well and refrigerate or freeze for quesadillas or other dishes.
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