Marinated Skirt Steak

This thin steak is marinated with a
homemade sauce prepared with toasted cumin seeds,
jalapenos, lime juice and cilantro.

Ingredients:
1/4 cup cumin seeds
6 jalapenos, stemmed, seeded (seeds reserved) and coarsely chopped
4 cloves garlic, coarsely chopped
2 teaspoons salt
2 teaspoons freshly ground black pepper
1/2 cup freshly squeezed lime juice
2 bunches cilantro
1 cup extra virgin olive oil
2 1/2-3 pounds skirt steak, trimmed

Directions:
Lightly toast cumin seeds in a dry medium skillet
over moderate heat until aroma is released,
stirring occasionally, about 5 minutes.
Transfer seeds to a blender or food processor.
Add jalapenos, garlic, salt, pepper and lime juice.
Puree until finely chopped and seeds are ground.
Add cilantro and pulse some more until finely chopped and mixed well.
With processor running, slowly drizzle olive oil into mixture
until thick and creamy. Taste marinade and adjust seasoning
with reserved jalapeno seeds. Pulse again until combined.
Set aside half of marinade in a separate bowl to use later as a sauce. Using hands, slather steak generously with marinade and roll up each piece. Arrange steak rolls in a shallow casserole dish, spooning over any remaining marinade. Cover with plastic wrap and refrigerate 12-24 hours. About 30 minutes before cooking, remove meat from refrigerator.
Heat a barbeque, grill pan or broiler to very hot. Oil grill grates.
Cook steaks until just seared on both sides, 3-4 minutes per side for medium rare. Transfer steaks to a plate and let rest 10 minutes.
Slice steak against grain into thin slices and serve immediately
with a small dish of reserved marinade.