Grilled Mexican Steak

• .25 cup cumin seeds
• 1 cup olive oil
• .5 cup lime juice
• 4 jalapeno chiles, cut in half lenghwise
• 4 garlic cloves
• 1.5 teaspoon salt
• 1.5 teaspoon pepper
• 3 bunches cilantro, including stems
• 3 pounds steak (flap, hanger or skirt)

1. Lightly toast cumin seeds in a dry pan over high heat until the aroma is released. 1 to 2 minutes shaking the pan. Take care not to burn.
2. Combine the cumin seeds, olive oil, lime juice, jalapeno chiles, garlic,S&P in blender and puree until smooth.
3. Scrape down the sides and add the cilantro. Pulse until just blended. Rub the meat generously with the marinade, roll the pieces into tight logs, put them in a reuseable plastic bag, refreigerate for 24-48 hours, turning once or twice.
4. Heat Grill until it is very hot. Grill meat until it is seared on each side; turning once. Discard marinade. Let meat rest for 5 minues. Slice and enjoy the compliments.

cumin seeds, olive oil, lime juice, jalapeno chiles, garlic, salt, pepper, bunches cilantro, hanger

Taken from www.epicurious.com/recipes/member/views/grilled-mexican-steak-50081455 (may not work)