Ingredients
- 2 tablespoon cumin seeds
- 3 tablespoon jalapeño chiles, stemmed, cut in half, and seeded if desired
- 2 clove garlic
- 1 teaspoon salt
- 1 tablespoon freshly ground black pepper
- 1/4 cup freshly squeezed lime juice
- 1 1/2 bunch es cilantro
- 3/4 cup extra-virgin olive oil
- 1 1/2 pound skirt steak, trimmed of excess fat
- 2 tablespoon cumin seeds
- 3 tablespoon jalapeño chiles, stemmed, cut in half, and seeded if desired
- 2 clove garlic
- 1 teaspoon salt
- 1 tablespoon freshly ground black pepper
- 1/4 cup freshly squeezed lime juice
- 1 1/2 bunch es cilantro
- 3/4 cup extra-virgin olive oil
- 1 1/2 pound skirt steak, trimmed of excess fat
- 1 cup mayonnaise
- 1 cup lime, juiced
- 1/2 teaspoon salt
- 2 teaspoon to 3 tablespoons aji amarillo chile paste, to taste
- 1 tablespoon finely chopped italian parsley
- 2 tablespoon cumin seeds
- 3 tablespoon jalapeño chiles, stemmed, cut in half, and seeded if desired
- 2 clove garlic
- 1 teaspoon salt
- 1 tablespoon freshly ground black pepper
- 1/4 cup freshly squeezed lime juice
- 1 1/2 bunch es cilantro
- 3/4 cup extra-virgin olive oil
- 1 1/2 pound skirt steak, trimmed of excess fat
- 1 cup mayonnaise
- 1 cup lime, juiced
- 1/2 teaspoon salt
- 2 teaspoon to 3 tablespoons aji amarillo chile paste, to taste
- 1 tablespoon finely chopped italian parsley
- 1/2 bunch mint, chopped
- 1/4 bunch italian parsley, chopped
- 1/4 bunch chives, chopped
- 1/4 bunch cilantro, chopped
- 1/2 cup extra virgin olive oil
- 2 tablespoon red wine vinegar
- 1 tablespoon lime, juiced
- 2 clove garlic, minced
- 1/8 teaspoon crushed red pepper
Preparation
Baking Directions:
For steak:Lightly toast cumin seeds in a dry, medium skillet over low heat just until aroma is released, about 5 minutes.
Transfer seeds to a blender.
Add jalapeños, garlic, salt, pepper and lime juice, and puree until cumin seeds are finely ground.
Add cilantro and olive oil and puree until smooth.
Slice steak across the grain into diagonal strips, about 4- x 1/2-inch in size.
(Tough, yet flavorful steaks like this should always be cut across the grain.)
Arrange meat in a shallow pan and generously cover meat all over with marinade with your hands.
Cover and refrigerate for 1 to 2 hours.
About 30 minutes before cooking, remove meat from refrigerator and thread on skewers.
Heat grill or broiler until it is very hot.
Grill skewers until they are at their desired doneness, about 3 to 4 minutes per side.
Serve hot with Aji Amarillo Aioli and Minted Chimichurri for dipping.
For aji amarillo aioli:Combine ingredients in small bowl.
Taste and adjust seasoning as necessary.
Refrigerate until ready to use.
For chimichurri:In a medium bowl, whisk together chimichurri ingredients.
Let sit at least 30 minutes before serving, allowing flavors to combine.
