Lime-Soaked, Cumin-Crusted Skirt Steak

Featured by Domus Aurea in the International Wine Club.


2 lbs. skirt steaks
1 cup fresh lime juice

For the Rub:
3 Tbs. cumin seeds
2 1/2 Tbs. minced garlic
1/3 cup roughly chopped fresh cilantro
salt & freshly cracked
black pepper

For the Relish:
1/2 cup finely chopped pitted green olives
1 tsp. chopped dried red chili pepper
1/4 cup olive oil
2 Tbs. freshly cracked black pepper


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

Light up a fire in your grill.

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

When the fire has died down and the coals are hot, 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: Make a 1/4-inch cut in the thickest part of the meat and take a peek; it should be slightly less done than you like it.

Remove the steak from the heat, cover it loosely with foil, and allow it to rest for 5 minutes while you make the relish. In a medium bowl, combine all the relish ingredients and mix well. Slice the steak as thin as possible against the grain and serve with the relish. Enjoy!

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