Mary Sue Milliken and Susan Feniger
Border Grill - Mandalay Bay
Border Grill Skirt Steak
Makes 6 servings
3/4 cup cumin seeds
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 for 12 to 24 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 cooked steaks to a cutting board and let rest for 3 to 5 minutes. Then 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 Border Grill Avocado Corn Relish and warm flour tortillas.
Copyright © 2005, Mary Sue Milliken and Susan Feniger
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