Grilled Mexican steak

This is a great way to make a skirt or steak. Seasoning for two days is worth the wait.

Ingredients

½ cup of cumin seeds
5 jalapeno peppers, seeds, ribs, chopped
3 garlic cloves
1 tablespoon of black pepper
⅓ cup fresh lemon juice
1Small teaspoon salt
1½ cup olive oil
2 Coriander Bouquet (leaves and stems)
1 (3 lb) skirt or steak
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Instruction Checklist

Step 1
Roast cumin seeds in a medium skillet over low medium heat for 5 minutes or until they smell.

Step 2
In a blender, mix cumin seeds, jalapeno, garlic, pepper, lemon juice and salt. Mix the mixture to cut the ingredients. Add oil and coriander and mash until smooth.

Step 3
Gently place the sides of the meat with a knife until it penetrates the marinade. Put the meat in a large plastic bag or bowl, pour the marinade, and cover it well. Soak in the refrigerator for 24 to 48 hours.

Step 4
Preheat the external high-temperature grill and light oil grill.

The fifth step
Remove the meat from the marinade and remove the remaining marinade. Cook on high heat for one to two minutes on each side, to brown the meat. Lower the heat to a low temperature and cook for an additional 3 to 4 minutes per side, or until it reaches the required ripeness.