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Lime-soaked, cumin-crusted grilled skirt steak with green olive-chile relish Recipe

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This recipe for Lime-soaked, cumin-crusted grilled skirt steak with green olive-chile relish, by , is from The Polito/Muscarella Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Paul Polito
Added: Tuesday, August 25, 2009


For the rub
2 tablespoons cumin seeds
2 tablespoons minced garlic
1/3 cup roughly chopped fresh cilanto
kosher salt and fresh black pepper to taste

For the relish
1/2 cup finely chopped pitted green olives
1 teaspoon chopped dried red chile peppers of your choice, or to taste
1/4 cup olive oil
2 tablespoons fresh cracked pepers

2 pounds of skirt steak
1 cup fresh lime juice (about 8 limes)

1. Place steak in shallow dish and pour the lime juice over it. Cover the dish and let it sit the refrigerator for 30 minutes to an hour, turning occasionally.

2. Light a fire in your grill.

3. In a small bowl, combine all the rub ingredients and mix well. Remove the steak from the marinade, pat dry with papertowels, and rub it all over with the spice rub, pressing gently to be sure it adheres.

4. When the fire has died down and the coals are hot (you can hold your hand 5 inches from the grill surface for 1-2 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, nick, peek and cheap: Make a 1/4 inch cut in the thickest part of the mean and take a peek; it should be slightly less done that you like it. Remove from the heat, cover it loosely with foil, and allow it to rest for 5 minues while you make the relish.

5. In a medium bowl, combine all the relish ingredients and mix well.

6. Slice the steak as thin as possible against the grain and serve with relish.




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