Lime soaked cumin-crusted skirt steakPosted: September 3, 2009
My best friend was here to visit us and I wanted to make a great dinner for her. Recently, Joelen of Joelen’s Culinary Adventures had a Chilean Dinner party and all the recipes sounded delicious. I decided to make the skirt steak with the Chilean rice. OH MY GOODNESS the steak was FANTASTIC. I was a bit skeptical at first that the lime juice would over power the meat but it didnt. This was a great meal!
2 lbs skirt steaks
1 cup fresh lime juice (about 8 limes)
For the rub:
3 tablespoons cumin seeds (or 1 1/2 tablespoons ground cumin)
2 1/2 tablespoons minced garlic
1/3 cup roughly chopped fresh cilantro
kosher salt and freshly cracked black pepper
I omitted the relish on top..
Place the steak in a shallow dish and pour the lime juice over it. Cover the dish and let it stand in the refrigerator for 30 minutes to 1 hour, turning occasionally.
Light up a fire in your grill.
In a small bowl, combine all the rub ingredients and mix well. Remove the steak from the marinade, pat dry with paper towels, and rub it all over with the spice rub, pressing gently to be sure it sticks.
When the fire has died down and the coals are hot (you can hold your hand 5 inches from the grill surface for 1 to 2 seconds), place the steak on the grill and cook until well-seared on one side, about 4 minutes. Turn and continue to cook to the desired doneness, about 4 minutes more for rare. To check for doneness: Make a 1/4-inch cut in the thickest part of the meat and take a peek; it should be slightly less done than you like it. Remove the steak from the heat, cover it loosely with foil, and allow it to rest for 5 minutes. Serve with rice.